Farmer's Market Season is in Full Swing

Charles Square Farmers Market, Friday 12:30 pm

1 pint raspberries
1 pint blackberries
1 giant bunch basil
1 green zucchini
1 yellow zucchini
1 loaf cheddar-pepper bread
assorted heirloom tomatoes
3 peaches
1 cucumber
1 bunch garlic
3 yellow squash
4 ears corn
green beans

Here's the breakdown so far:

Last night's dinner - 2 ears of corn with a burger served on cheddar pepper bread instead of a bun and raspberries for dessert
This morning's breakfast - beautiful slices of plum tomato on a bacon and egg sandwich on cheddar pepper bread
Prepared for later - simple panzanella of cheddar pepper bread torn into 1 inch chunks, 1 red and 1 yellow tomato, red wine vinegar, basil, and olive oil

Next up:

Fresh Tomato Salad

Planned for later:

Stir Fried Spicy Green Beans

green beans
sesame oil
red chili flakes
garlic
canola oil or other light oil (peanut, sunflower, etc)

Boil a large pot of water and blanch green beans just barely.  Drain.  Heat canola oil in a large pan or wok until shimmering.  Add 1-2 cloves of crushed garlic, and a generous pinch of red chili flakes.  Add green beans and sesame oil.  Cook until tender and fragrant.  Serve with your favorite protein (I like to serve with some sweet and spicy tofu)!

And of course, with the giant bunch of basil, I'll be making some pesto.

My tomatoes have sprouted on the windowsill and survived the heat wave.  Maybe this summer I'll have tomatoes of my own!


Soundtrack

No music while I was cooking - in this heat, I want out of the kitchen as fast as possible, no matter how yummy the food. But the Spring Awakening soundtrack is on repeat in my head!