Wednesday, July 21, 2010

Use your loot or what's for dinner?


One of my lovely readers asked me after my farmers' market post, once I get it all home, what the heck do I do with it? It happens to all of us. You get intoxicated by the iced chai, the colorful fruits and vegetables at the market, the farm, wherever. You get it home and the week whizzes by, you're busy, we all are. Suddenly it's trash day and you've gotten a whole lot of stuff you can't use. This is where menu planning becomes so huge. You don't have to plan to a tee, you don't have to make a huge production out of it. Just keep it in your head as you buy. Fruit can always be a snack or a garnish on cereal. Vegetables can be made into main course. Google your ingredients, see what comes up. The best part about fresh, local produce and herbs is that what you do can be simple, because the food simply tastes better.

So where has all my stuff gone this week so far? I've had several awesome sandwiches with the Vermont cheddar bread, the spinach-bacon spread from Tendercrop Farm, the lettuce and the cukes from Farmer Dave's. The blueberries from Applecrest (and most of the fruits I buy) go to snacks or smoothies for breakfast. The zucchini and summer squash will be grilled with olive oil and balsamic. And then there was today's lunch:


This was simple and frankly one of the best meals I've had in a while. The bourbon steak tips from Tendercrop Farm goes on the grill and then on the side, herb-tossed potatoes (potatoes from Heron Pond Farm). Potatoes that my husband can not get over or eat enough of.

Herb-Tossed Potatoes

20 new or red-skinned potatoes
1 tbsp butter
1/4 cup various fresh herbs (I used chives, dill, oregano and parsley today)
1.5 tsp stone-ground mustard

Boil your potatoes until fork-tender, drain. Toss butter in to coat along with stone-ground mustard. Add fresh herbs last and toss to coat.

Simple, healthy, yummy. Pin It

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