Friday, July 3, 2009

Farmers' Market Supper

Yesterday's trip to the farmers' market tempted me with 6 medium tomatoes, 15 ounces okra, 2 pounds new potatoes, 5 small eggplant--3 white, 2 purple, and 1 cantaloupe. When I got it all home, washed, and lined up, I had to decide how to prepare everything. Food this fresh really does not need too much help. The only things I used, which are not pictured are olive oil, Vidalia onion, garlic, sea salt, crushed red pepper flakes, freshly crushed black pepper, and shaved parmesan cheese.

Okra and Tomatoes--Saute a large, chopped Vidalia onion plus 2 cloves minced garlic in about a tablespoon of olive oil, until tender and golden. Meanwhile, peel tomatoes by dipping them into boiling water for about 30 seconds, then in cold water. Slip off the skins and hold the tomatoes over a bowl to core and roughly chop, saving all the juices. Add all the tomatoes to the onions. Slice off the stem end of the okra and add those to the pan. Add salt and crushed red pepper flakes, to taste. Simmer until very tender, about 20 to 30 minutes.

Grilled Eggplant--Slice eggplant lengthwise, drizzle with olive oil and sprinkle with minced garlic, salt and freshly ground black pepper. Place cut side down on grill at medium heat. Cook until the eggplant starts to brown and droop. Turn them over, cover with shaved parmesan, and place under a broiler until the cheese is melted.

Crushed New Potatoes--Steam potatoes, over boiling, salted water, until just tender. Place on a baking pan. Press and flatten them with the back of a wooden spoon. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper. Bake at 400 degrees for about 20 to 30 minutes, until brown and crispy.

This was a simple yet intensly flavored supper, which was followed up with chilled, cubed, cantaloupe.

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