eat make read

When deciding on what to make with my treasures from the market I tried to make things that would challenge me, both skill wise and taste wise. For the most part (minus the hot pink spaghetti debacle) I think it worked out pretty well. Throughout the week I’ve been sneaking peeks at what other people are making and some of your recipes left me salivating. Below you’ll see a list of my favorite recipes from market week.

Thanks again to everyone. If you have any thoughts, comments or suggestions on how things went, please feel free to share.

seared fig and white cheddar goat cheese panini : life according to celia
The second I read that title I practically fell off my seat. Now that sounds like a sandwich after my heart.

homemade ranch dressing : whitney in chicago
There is no short supply for salads these days and Whitney has provided us with a delicious sounding recipe for dressing that works with anything.

herbed scrambled eggs with toast : the kitchenette
Scrambled eggs cooked low and slow… they look heavenly.

white pizza + arugula : num num chronicles
I love the idea of adding greens to a pizza, add goat cheese and mozzerella and I’m sold.

vanilla ricotta ice cream with blueberry sauce : adventures in shaw
Oh my sweet goodness. Do I even need to say anything? I want this asap.

green and yellow squash stuffed with corn custard : bottom of the crisper
These little zucchinis are so cute. Corn custard inside zucchini sounds delicious.

brisket with fresh salsa, fried okra + grits : eatmakeread
Seriously, this brisket was so delicious and it makes for great leftovers.

thank you also to :
my city girl life and river dog prints for sharing your market bounty with us.

Wow. Market week was so much fun. Thank you so much to everyone who participated, whether it was going to the market and snapping photos, trying new recipes or just commenting on the progress, I really appreciate it. In the end, market week is an opportunity to reconnect with the people who provide us with delicious, fresh food and have fun in the kitchen. I hope you enjoyed it and hopefully you’ll continue market week in some way throughout the year. Woohoo! I can’t wait to do it again.

I’ve gathered photos from our flickr page and linked to the corresponding blogger. I just loved seeing the lovely photos you all took. Look for recipes created during market week this afternoon… oh boy, there’s some good stuff!

the markets:

Los Angeles, California : life according to celia

Chicago, Illinois : whitney in chicago

Boulder, Colorado : the kitchenette

Brooklyn, New York : num num chronicles

Farmington, Connecticut : RiverDog Prints

Washington DC : Adventures in Shaw

Washington DC : My City Girl Life

Manhattan, New York : Bottom of the Crisper

Portland, Oregon : wearing brown

Location unknown : allijean

Philadelphia, Pennsylvania : Monavano

Brooklyn, New York : eatmakeread

This week’s happy hour consists of a lovely bottle of chardonnay from Brooklyn Oenology, a made wine on Long Island but headquarted in Brooklyn and uses local artists to create her labels. The wine is available at the greenmarket each weekend, with tastings available on the spot. It’s good stuff.

I have to say, you blew me away. When Aaron suggested I ask people to join me in market week this year I thought it was a great idea, but I wasn’t sure if people would join. You all came through in a major way and really made my week. I’ll be listing a more thorough list of market week participants and meals made on Monday, but until then, please check out each other’s blogs… I think you’ll make fast friends. If you don’t see your blog and you participated, please email me with your info.

life according to celia

num num chronicles

the kitchenette

river dog prints

whitney in chicago

adventures in shaw

my city girl life

yes i can cook

Aaron, Maude and I are off for a long weekend in the country that includes a meal at Blue HIll!! Holy smokes I can’t wait! The planning was a little coincidental, but what a perfect place to end a week of eating locally. I’ll have a full overview next week I’m sure.

Cheers to you, you lovely market-goers. You make me so happy! I hope you all have excellent weekends filled with delicious, fresh, homemade goodness. And perhaps a tasty beverage or two.

I had grandiose ideas about what the last market week meal would be. They started out with vegetable gratin, transitioned to a quiche and finally ended up at a concoction thrown together with what’s left from my market excursion. I caramelized some zucchini and onions to act as a bit of a crust, added some eggs and cream as a base and tossed in my remaining tomato, the last bit of goat cheese and a little thyme. The result is a delicious concoction of fresh items coming together to celebrate awesome flavors.

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Michael Pollan, In Defense of Food

How do you make a cheeseburger better? Stuff it with a treasure chest of goat cheese rolled in garlic and rosemary. I’ve made a habit of buying most of my meat from the same vendor at the market, partly because they’re awesome, partly because they have samples of maple sausage that lure me from a block away. In the booth next to them, a woman sells these amazing little goat cheese logs that come either plain or rolled in something awesome like cinnamon and cranberry or rosemary and garlic. Last week when I purchased my ground beef for burgers, a light went on upstairs and it seemed like a match made in heaven, a little coin of goat cheese stuffed inside a delicious burger.

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I made frozen yogurt a while ago and it’s so tasty I thought I’d try to add some fresh fruit and honey to it for a market week dessert. The only thing is, I got a little lazy. I decided not to use my ice cream maker because I lost the key part of it that churns, which means my arm is the churn until I find a new one, hence my being lazy. What I got wasn’t so much frozen yogurt, but more like a yogurt granita. It’s still delicious, tasting more like yogurt than ice cream, but that’s a flavor I love.

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Michael Pollan, In Defense of Food

I’m redeeming myself today on the beet front. From the get-go I knew I wanted to make bbq sandwiches with leftovers for one of my meals. I mean, it’s rare that leftovers can be so delicious, but something magical happens when you combine leftover meat and bbq. Many of the recipes for bbq sauce call for ketchup, but I wanted to start from scratch and use whole tomatoes. In the midst of making my sauce, I saw some beets on the counter and I thought, hmm, why not toss those in too. The result is a sweet and tangy sauce with a little zip at the end.

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Michael Pollan, In Defense of Food