Cuisine du Marché
Coinciding with Bittman’s visit to a Parisian market, I too did my own Cuisine du Marché. It is never a good idea to visit farmers’ market in spring as I often let my eyes do the shopping particularly when faced with fresh and colourful vegetables.
Fresh morel! Never seen that before. Must buy. Arrgh, breakfast radish. They’re out now. Oh no… such tiny daikon. I bought one already but that’s OK. Let’s get it while it’s there. Maybe I can sautee the tops with garlic and ham? (I did). Purple carrots?! I wonder how they taste. Fresh fava!!!
Having been deprived of a variety of fresh vegetables during winter (winter vegetables, good as they are can be very monotonous), I guess I run amok. The weider the vegetables, the more Intriqued I am. I have particular weaknesses for everything leafy and green, too. My husband’s tempations run along the line of cheeses and sausages . Hence, we run overbudget and bring back too much food.
Back from the market, I serve the loot fresh from the market in this manner:
- Breakfast radish dipped in salt (also copied from Bittman).
- Boiled white asparagus with melted butter seasoned with salt and pepper.
- Pumpkin bread with ricotta.
- Cinque Terre’s white wine.
I love spring.
V - you are a woman after my own heart. I love farmer’s markets. I love exploring what’s new every week and trying new vegetables and charcuterie.
V: Yeah!! Too bad my limited German sometimes prevent me from knowing exactly what they are and how they should be cooked.
Comment by Hungry Gal — 26 April 2009 @ 11:19 pm