Having been thinking lately about the lack of summer veggies in my garden, I pondered a few summer recipes and went to the farmers’ market on Saturday to stock up.
The thing that jumped out the most was the price of sweet corn. I had finally wrapped my brain around corn being $3/doz, and 50 cents an ear for organic…but every stand was selling their corn for 50 cents and ear, usually without any discount for buying a dozen. I’m sorry, but $6 for a dozen ears of corn? Holy cow. Mike, the farmer at the produce stand around the corner, said his seed corn prices went up 40% last year so I guess it shouldn’t surprise me that much.
On the up side, I found corn was $4/doz at the Dexter market, and only $2/doz at Jenny’s Farm Stand. So maybe it’s as much a matter of “what the market will bear” as actual increases in prices.
Other shocks: raspberries $7/qt, cabbages $3 each for a small head (usually $2). Glad I put in a raspberry bed this year, and we have enough raspberry jam to last until next summer. And given the way this year’s kale crop is going, I might swap out some kale in favor of growing my own cabbage next year. Well, if this year’s crop comes to anything…
Here’s what I made with my market haul today:
- 1 large onion, diced
- 2 Tbl minced garlic
- 1 lb ground beef (optional)
- 3 Japanese eggplant – large cubes
- 1c breadcrumbs
- 2 eggs
- 2 summer squash – large cubes
- 6 tomatoes – large cubes
- Olive oil, salt, and Italian spices
Sautee the onion, garlic, and beef until brown; set aside. Beat eggs with a fork in a large bowl. Add the eggplant and coat with egg. Add breadcrumbs, Italian seasoning, and salt and toss to coat. Brown this mixture. (If you get any eggy rafts of breadcrumbs, fish them out as a snack for the cook.) Set eggplant aside. Brown squash, then add tomatoes. Simmer until the tomatoes break down and start to thicken. At this point, you have two choices: cook this until it’s thick, add the beef and eggplant at the end, and serve as-is or as a pasta sauce. Or, add the beef/onions and eggplant plus 2/3 c of rinsed quinoa and let the tomato juice cook into the quinoa.