Follow me for the week...

What a great bounty I scored at the market this week, no different then any other, though. I tend to shop farmer markets with an open mind, I look first, then think OK, what do I want for the week. I always chat with the vendors, they know best what is a short season or what will be coming in for awhile. If something has a short season, I buy that first, knowing that it is not here for long. Next, not every produce vendor carries the same items or the same amount, I never shy away from a vendor with just a few things on the table and either should you. Why, well some vendors tend to only bring what they usually sell on average, keep their produce in coolers so it stays fresh (and they rotate the produce especially in the summer heat).

copyrightcatmacers2012. Guardis Farm

So onto to my bounty. Below is all the produce I purchased for the week (along with eggs). I wanted to share with you how I stretch a dollar, eat healthy and support the farmers market. There is the great debate that markets tend to be more expensive then conventional stores, for me it is about the dollar. I am willing to bet, especially now, no one is any different. So... the dollar and what do you get for it?? If you buy a head of iceberg in the store for say $2 and the farmer market has a bag of harvest-fresh that morning for the same cost $2 (organic) no difference right? But there is on many levels, first the head of grocery lettuce has been bouncing across country for some time, second how much of that $2 stays here local in the community? Would you believe on $.20? Yes that is about average. The market lettuce, picked and cleaned that morning, unless you have your own garden, the word for that is FRESH. Now how much of that $2 stays here local to the community? $1.00!! To me that is key to how I spend my dollar, in the times today it is important to buy local, support local and while your at that, you benefit from fresh, healthy food!

Organic or not is totally your call, but I do encourage you to buy local while things are in season. The flavors of fresh can be compared to none!

                                          copyright catmacera2012.

So here is my bounty! 3 pkg of Swiss chard, 1 pkg fresh spinach, 2 heads of lettuce, 1 bunch scallion, 12 bulbs of garlic (which by the way will last me longer then this week, although not by much, we just love garlic!), 1 lg zucchini, 1 dz Farm Fresh Eggs, 4 1/2 lbs potatoes!! Beauty isn't it?

Lets start with zucchini: I got a total of 4 c grated! The zucchini was from HARC's garden ! Cost $1.00!!

Zucchini Deep Dish Pie and Salad (feeds 4 at $2.00 per person)

2 c grated Zucchini
1 small onion (or half a large)
3 strips of bacon
3/4 c flour
1 tsp baking soda
1 tsp kosher salt
3/4 tsp black pepper
1 8 oz of JFF cream cheese, room temperature
3 eggs, room temperature
1/4 c Parmesan cheese
1/2 c milk
1 tbsp chopped basil

Preheat oven to 350 degrees F. Lightly grease a 10" deep dish pie pan. (or 2-8" regular pie pan)

In a large skillet fry bacon until crisp. Remove to a paper towel. Crumble when cooled. Remove all but 2 tbsp of fat from pan. Add onion and cook until softened and just turning golden. Allow to cool slightly.

In a large mixing bowl beat the eggs and cream cheese together until light and fluffy. With mixer on low add in the milk, Parmesan cheese, s/p, basil. Whisk together the flour and baking soda then slowly add to the wet ingredients.  Fold in the zucchini, onion and bacon.

Pour into prepared pan (s) and place on a baking sheet.

Bake at 350 degrees F for 50-60 minutes. Remove from oven and place on a cooling rack. Let stand for 15 minutes before serving.

Salad

1 head of FairHaven lettuce
1 clove garlic, minced
s/p, to taste
1/3 olive oil
3 tbsp balsamic vinegar
hard cheese shavings

Rinse and drain the head of lettuce. Remove core and gently tear the leaves. In a medium bowl whisk together the oil, vinegar, garlic. Taste, adjust the flavor. (I like mine to be on the vinegar side). Season with s/p. The best way to see if the dressing is to your liking is to taste with a piece of lettuce.

Place lettuce in a bowl, drizzle with dressing, toss gently to just coat the leaves. Serve with a slice of pie and add cheese shavings.