I guess that the over-abundance of zucchini and other summer squashes is what led to the frequent finding of fresh squash blossoms in the farmers market – and sometimes even in specialty food stores.  But, not only do they need to be very fresh off the vine, they are so beautiful and delicate that it makes it particularly difficult to cook with them.  A few weeks ago, I ordered them in a very popular (and highly rated) restaurant only to be served a group of large, flat, over-breaded somethings – there was not a sign that a blossom had ever existed under the thick coating of crunch.
The squash blossoms I bought at the farmers market on Sunday were a bit wilted so I had to move quick.  I had a little bit of ham in the fridge along with some mozzarella, so I made a tiny bit of stuffing, filled the blossoms as best as I could (they all tore so easily) with the ham and cheese mix, no breading this time.  Just fried them in some extra virgin olive oil and served them sprinkled with bread crumbs and toasted pine nuts.  Didn’t look wonderfully appetizing, but they made a delicious lunch treat.

More garlic

Our 6-hour van ride came to  a grueling stop for breakfast as a sign greeted us…. A No Parking sign with a smile, I like that.

Maybe it was meant for this pimpin’ ride parked out in front of the capital’s weekly market…. Tomorrow is Saturday and Saturday is market day in Baler.  I remembered it being such a pleasant shopping experience. The people were so nice and friendly.  They sell everything from fresh vegetables, meat, fish, their local sweet delicacies and even toys, fashion items and books.  The market was well-kept and clean and you had this sense of a close-knit community. There was a man approaching each vendor with a megaphone and announcing their specials.  That’s what you call marketing.

My purchases were diverse.  I bought the ingredients for one of my favorite salads, a native Baler dish called Ensaladang Pako, which is composed of their fern variant (locally called pako), onions, salted eggs, tomatoes and their local vinegar.   To satisfy my sweet tooth, luck was on my side when I came across THE famous Nanay Pacing in the market selling the last of her coco jam, peanut butter, and her other popular delicacies which I readily swooped up as if they were the last in the planet!  My favorite was her sapin-sapin, a rice cake, which according to expert foodie and food writer/columnist, CJ Junterreal, “It’s very delicately flavored with anise (not star anise, which is different). Anise has a distinct, sort of cough syrup taste, like fennel seed,” when I asked what that certain interesting flavor was.

Then of course the fashion stylist in me couldn’t resist purchasing some leggings in fascinating prints and tie-dyed blouses to have on hand just in case.  Who could say no to these market prices? Perhaps a mixed prints themed shoot brewing in the horizon?

Delightful summer colors were at a vibrant high.  Please click on an image for a better view….

This bright-red, polka dotted umbrella along with their equally bright and happy smiles caught my eye….

What a wonderful place!

Thank you to photographer, Menchit Ongpin, and  food and lifestyle writer, CJ Junterreal, for allowing me to tag along your food trip and to Rikka Sotto for showing us the beauty of Baler!

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Artichokes in Portabello market

Pumpkin in Portabello Road Market

Happy Food Revolution Day, and Victoria and Memorial Day long weekend everyone!  I know it’s been a bit quieter here over the last few days and that’s only because I’ve been working on SO MANY things for the blog for the upcoming month and season!  I have huge and exciting news to share with you all soon (I can barely contain myself, but I have to wait just a little bit longer to tell you all about it) and there are a number of things I’ll be doling out over the next month including the June Food Calendar, the June Markets, and two new series that are in the works: the patio dining series and the vegan brunch series!  I’m working away at the Cookie & Baking Scrapbook Project and I’m also hard at work gathering up news and update goodies for the next installment of the Cupcake Connection.  I’m crazy busy, but I wouldn’t want it any other way.  

Not only are things heating up here, but the weather is starting to get mighty fiery as well and that definitely makes for some very eventful outdoor farmers’ marketing!  I went to the market at Wychwood Barns again today and I can honestly say that since I started going back in February, today’s was the best its ever been.  I cannot wait to share my huge write-up with you all tomorrow featuring pies, hummus, sweets, and some very adorable and delicious sushi (yes, that’s right, CUTE sushi!), so enjoy the market veggies photos that were taken today – it doesn’t get any fresher than that! 

*****

The Stop Community Food Centre Farmers’ Market at Artscape Wychwood Barns is held year-round on Saturdays from 8am-12pm.  The market will be heading outdoors for the summer season starting next Saturday, May 26!  The park and historic community centre complex is located at 76 Wychwood Ave. just off of St. Clair Ave. West, east of Christie St. and west of Bathurst St. 
http://www.thestop.org/green-barn-market

We stumbled upon Goat Town while searching for a brunch spot on Open Table. We hate waiting for food therefore we love a great place with reservations. Located on 5th street between Avenue A and B, Goat Town was the ideal brunch spot for our gorgeous weekend. With a menu emphasizing locality and seasonality Goat Town provides a trendy atmosphere with European influences. From the garden out back to the candlelit bathroom, we give Goat Town five stars.

We went with the delicious and filling Hungry Goat breakfast

Three eggs any style, fried potatoes, toast, belly bacon, market vegetables with tahini sauce, and a bloody mary all for $20.

Whether you go for brunch, lunch, or dinner be sure to order  the banana walnut bread. Trust us, you will not regret it.

Chef Eric Wells prepping veggies at the market

Moroccan Vegetables with Couscous

Couscous:

4 cups vegetable broth

1 tablespoon olive oil

2 cups couscous

2 teaspoons salt

Sauce:

4 teaspoons ground coriander

1 tablespoon ground cumin

1/2 teaspoon turmeric

1 8-ounce jar roasted red peppers, well drained

2 Roma tomatoes, quartered

1/3 cup chopped onion

5 teaspoons minced seeded serrano chilies

3 garlic cloves

1/4 cup honey

1/4 cup fresh lime juice

1 tablespoon grated lime peel

1/4 cup olive oil

Chef Eric Wells chopped vegetables and sauces for his demo

Vegetables:

2 tablespoons vegetable oil

1 cup carrots, cubed

1 cup eggplant, cubed

1 cup zucchini, cubed

1 cup yellow squash, cubed

1 cup red onions, sliced thin

¼ cup basil, chopped

 Make couscous:

In a large saucepot, bring the broth and olive oil to a boil. Remove the pot from the heat and stir in the couscous and salt. Cover. Remove the lid after 5 minutes and fluff with a fork.

Make sauce:

Stir coriander, cumin and turmeric in small skillet over medium heat until lightly toasted, about 3 minutes. Transfer to processor. Add red peppers, tomatoes, onion, chilies and garlic. Blend to form smooth paste. Mix in honey, lime juice and peel. With machine running, gradually blend in 1/4 cup oil. (Can be made the day before)

Chef Eric Wells explaining his cooking technique to market patrons

 Stir Fry vegetables:

Vegetables cooking in the pan

Heat vegetable oil in a large nonstick skillet or wok over medium high heat.  Add the carrots and the eggplant, stir frying until the eggplant becomes slightly translucent, about 3 minutes. Add the remaining vegetables, stir frying them for an additional 3-5 minutes. Add the sauce to coat the vegetables. Cook for an additional 2-3 minutes. Serve by placing couscous on a large platter and the vegetables over the top.

Chef Eric Wells' Moraccan Vegetables over Couscous

 Yield 6 servings.

Who knew you could find great food on the ground floor of a furniture store? Why, Jean-Georges, of course!

Of course, the food is delicious – but what is so striking about the restaurant is the ambiance. The white walls are simply decorated with lights, sculptures and paintings. It seems like something you would see in a museum or a high-end furniture store (of course, being connected to ABC Carpet & Home) but still warm and inviting nonetheless.

The friendly wait staff was very receptive to my gluten free request and I ordered the grilled organic chicken paillard with market vegetables and spicy vinaigrette that in it of itself was GF. The chicken was moist and tender, flavored beautifully with fresh herbs. The veggies were topped with the spicy vinaigrette that surely gave some kick to a traditionally healthy dish.

ABC Kitchen definitely lives up to its motto of serving local, organic, original food. Swing by the next time you’re in Union Square and the farmer’s market is calling your name but you’re too hungry to stop. Lunch at ABC Kitchen will do the trick!

ABC Kitchen

35 East 18th Street between Broadway & Park Avenue

http://abckitchennyc.com

Bac adding the crepe batter to the pan

Vietnamese crepes at the TFM

Nanci and Chris watching Bac cook the crepes

We welcomed Bac to the market, he is from Bac Tremont Asian American Bistro located at 2661 West 14^th Street, Cleveland, Ohio 44113 (
http://www.bactremont.com/
).  He prepared authentic Vietnamese Crepes with market vegetables.  I truly appreciate his efforts and using my cooking pan which was not designed for his crepes, but he perservered and made the best of what he had to cook with

Bac cooking for the market patrons 7/13/10

Bac demonstrating how to cook Vietnamese crepes at the TFM

 and they came out beautifully. 

Vietnamese Crepes

Batter:

3 cups coconut milk

½ c wheat flour

½ c rice flour

1 tsp turmeric

1/8 tsp salt

1 c water

Mix ingredients well and place in bowl with lip for pouring or squeeze bottle so that you can easily pour into the pan over the vegetables.

Chop the following vegetables:

Carrots

Onions

Squash

Zucchini

You will also need some steamed mung beans and some bean sprouts

Chop lettuce for a final garnish

Sweet and spice fish oil sauce for dipping

Canola oil

Heat pan and add the canola oil.  Choose a few pieces of each of the vegetables you have chopped and add them to the oil and sauté for about 5 minutes, you don’t need to cook them thoroughly because they will also be cooking while the batter is frying up in the pan.  Separate the vegetable in the pan leaving a gap in the middle of the pan for the batter (this is where the crepe will be folded) and add the batter to the middle and then to cover the entire bottom of the pan covering all of the sautéed vegetables.  Then add a few spoonfuls of mung beans and bean sprouts and cover until you feel the sprouts are warm to the touch.  Lift the cover and fold the crepe in half and cook until the batter is cook through and crispy.  Remove from the pan and serve over the chopped lettuce and either drizzle the dipping sauce over the crepe or dip the crepe into the sauce.

Bac Nguyen did a fantastic job explaining how to prepare this classic Vietnamese dish and has graciously said they would return to the market in the fall to prepare another dish for us!

Market vegetables Dante purchased for his demo

Vegetables being sauteed in a pan at the market

Chris from Dim and Den Sum talking to Dante at the market

 

Fresh Market Basil

Dante Boccuzzi from Dante Ristorante located at 2247 Professor Avenue, Cleveland, Ohio was at the Tremont Farmers Tuesday sharing his amazing culinary skills with the market patrons. Dante purchased fresh zucchinis, garlic stems, tomatoes and basil to create his Pasta with Market Vegetables.

Pasta with Market Vegetables

4 yellow zucchini

12 garlic chutes

4 garden tomatoes

A large bunch of fresh basil

Olive oil Salt & pepper

Fresh spaghetti pasta noodles

Dried chili flakes

Bring a pot of water to a boil and add the fresh pasta. Fresh pasta cooks faster than the dried pasta so keep an eye on it because it should only take about 5 minutes to cook fully.

Chop the tomatoes and garlic chutes into small pieces; slice the zucchini thinly (a mandolin works best for evenly slices pieces). Chop the basil finely. Add the tomatoes, zucchini and garlic to the hot oil and cook till tender and season with salt and pepper to taste. Sprinkle a bit of chili flakes over the vegetables while they are cooking and then add the chopped basil. Once the pasta is cooked, drain the water and add cooked pasta to the pan with the vegetables and stir until mixed.

Your Pasta with Market Vegetable is now ready to serve you can add some parmesan cheese on top if you prefer.