Farmers’ Market

borough market, london

December 5, 2011

Borough Market is one of my favourite places to go in London. It can be pretty intensely busy but if you get there early enough you have the run of the land to wander stall to stall trying samples of everything imaginable.

From olive oils, hummus, jams, mustard, olives, and cheeses (we fell head over heels for a Caerphilly [Wales represent!] and so bought it for our awesome hosts since we couldn’t bring it home), to Turkish Delight, bread, quiches, and chocolates. It’s basically a food lovers heaven.

As well as green grocers, fish mongers, butchers, and artisan traders, there’s also an incredible selection of food vendors selling things like curries, hot sandwiches, and pies.

We bought an amazing hot dog from Boston Sausage and a haloumi veggie burger from The Veggie Table which we raved about for days afterwards. I’d also highly recommend Pie Minister (best name ever?) whose selection is epic (they have locations in other parts of the country too!).

I’m just still kind of sad I didn’t get my face around one of those pork pies. I mean look at them!

We had the pleasure of a flying visit from family in Texas this past weekend and found ourselves on a mission for the farmers’ market. By lovely accident, we stumbled across Frogtown Farmers’ Market in St. Paul.

This small market has maybe 30 vendors, mostly Hmong, and is outstanding for its’ breathtaking amount of greens. We were almost overwhelmed by the sheer volume and choice but ended up grabbing a ton of Chinese spinach, green beans, and scallions (Spring onions) for $4. Amazing value.

This saute makes a gorgeously fresh summer breakfast for one if served with a poached or fried egg and some red pepper flakes on top. Alternatively you could use it as a side dish to fish or whatever you might be grilling. The green beans retain a lovely sweet crunch and their bright green colour while the spinach wilts lovingly around the garlic, onions, and oil.

Summer simplicity on a plate.

Simple Summer Greens Saute

Ingredients

  • large handful green beans, trimmed
  • 1 teaspoon olive oil
  • 2 tbsp onion, diced
  • 1 clove garlic, minced
  • 1 large handful Chinese spinach leaves, washed and dried
  • 1 tablespoon green onions, finely chopped
  • Coarse salt and freshly cracked black pepper

Directions

  1. Bring a pot of salted water to a boil over high heat.
  2. Add the green beans and blanch for 5 minutes, until fork-tender. Strain in a colander.
  3. Meanwhile, heat the oil in a skillet or saute pan over medium heat. Add the onion and cook until starting to turn translucent, about 5 minutes. Add the garlic and immediately add the just-cooked green beans. Cook for a few minutes, stirring constantly, then add the spinach and let it cook undisturbed for 1 to 2 minutes, just until wilted, then toss it with the green beans to combine.
  4. Season with salt and pepper to taste. Serve immediately and sprinkle with fresh green onions. Serves one for breakfast with an egg on top.

Note: It’s an approximate recipe, as you’ll see below, so feel free to use a little more, a little less. It goes without saying that you could use any summer greens here – I’d recommend a trip to your local market to see what you find.

eggplant parmesan

September 10, 2010

Crunchy yet soft, cheesy and tangy; eggplant parmesan is a great big dish of contrasts and love.

I’ve never made eggplant – or chicken – parmesan before and I’d actually never heard of it prior to moving to the U.S. but heck, was I missing out. It was somewhat of a staple in the rotation of dishes served up at the hippy co-op I lived at for a year in Austin. I’d often opt for the eggplant version over the chicken, I think mainly because I was so unfamiliar with this vegetable (which, by the way, we Brits call aubergine) and the textures just fascinated me.

So, you understand my excitement when I wandered down to the farmers’ market at the weekend in the early morning of a crisp, late summer day and found all these magical eggplants in season. My mind immediately went to this dish. And here it is.

Eggplant Parmesan

adapted from Simply Recipes and Serious Eats

Ingredients

  • 1 large eggplant
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 can (28 ounces) whole tomatoes
  • Salt and pepper
  • Pinch red pepper flakes
  • 1/2 cup flour
  • 2 large eggs
  • 1 1/4 cups panko breadcrumbs
  • 1/2 cup vegetable or canola oil
  • 1/4 cup grated Parmesan
  • 1/3 pound fresh mozzarella, thinly sliced
  • 1/2 cup fresh basil leaves

Directions

  1. Slice the eggplant crosswise into 1/2 inch rounds and toss slices with a teaspoon of salt. Set in a colander and let it drain for half an hour.
  2. While the eggplant is draining, pour the olive oil into a sauce pan over medium heat. Add the garlic and cook for about a minute until fragrant, but careful not to burn it! Add the tomatoes to the pan with their juices and break them up with a wooden spoon. Season with salt and pepper, and add a pinch of red pepper flakes. Cook for 30 minutes, until thickened.
  3. Dry the eggplant slices with a paper towel. Place flour into a large bowl. Crack and beat the eggs in another bowl. In a third bowl, mix together the panko, Parmesan, and a pinch of salt. Dredge the eggplant slices through the flour, shaking off the excess. Dip eggplant in the egg and then in the panko. Set aside on a wire rack.
  4. Pour the canola oil into a large skillet set over medium-high heat. Fry the eggplant slices in batches, about 2 to 3 minutes a side. Set aside to drain.
  5. Meanwhile, preheat the oven to 375°F. Make two layers in your dish (or more, depending on the size of your dish) of the ingredients, in the following order: tomato sauce, eggplant, mozzarella, parmesan, basil. Repeat.
  6. Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving. Garnish with additional fresh basil.

I just love the combination of tangy tomato sauce with rich, creamy parmesan and that awesome crunch from the fried eggplant slices – it’s such comfort food!

Obviously this isn’t the lightest dish in the world with all that deep frying and baked cheese so serving it alongside a big salad is a grand idea. So is a nice big glass of red wine. And really, some fresh, crunchy bread wouldn’t kill you, would it? Since it takes longer than I usually like to spend on cooking during the week (about 1.5 hours from prep to mouth) it’s also a perfect weekend dish.

What’s your ultimate comfort food?