Farmer's Market Dinner - Jun 25
Meals prepared from the Farmer's Market push all my buttons (the good ones!!) The food is as fresh as it gets, the variety seems boundless, prices are good, the people and the experience are fun. But of course, it all comes down to the foods, doesn't it??
Tonight was one of my favorites - easy, fast, delicious, and oh so adjustable to suit your taste, or your pantry!!
Fresh Tomato Pasta
4 cups small red tomatoes, cut into quarters (Fancy Farms)
1 cup fresh cheddar curds (Brown Creek Creamery)
1 handful fresh basil (Double Up Farm)
1 hot red pepper (Double Up Farm)
Angel Hair Pasta
Cook pasta according to directions and drain.
Heat oil in a large skillet.
Add tomatoes and cook over medium high heat until tomatoes have started to collapse.
Add pepper and stir.
Chop basil into large pieces and stir into sauce.
Once basil has wilted, add cheese curds and cook over low until cheese has melted and is gooey.
Serve over pasta.
For dessert, we had BLUEBERRY LEMON CORNBREAD (CAKE)
1 cup blueberries (Scott Howard Farms)
1 cup cornmeal
1 cup all-purpose flour
1/2 cup sugar
4 tsp baking powder
½ tsp salt
Zest from one lemon
1 cup milk
1 large egg
⅓ cup vegetable oil
1 Tbsp butter
Preheat the oven to 425 degrees. Put the butter into the cast iron skillet and place into oven to heat.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, and the zest from one lemon. Using your hands, mix the lemon zest into the dry mixture a bit to help release the flavorful oils.
In a separate bowl, whisk together the milk, oil, and egg. Pour the whisked wet ingredients into the bowl with the dry ingredients. Stir just until the dry mixture is completely moistened. A few lumps are okay.
Pour the cornbread batter into the prepared dish. Sprinkle the blueberries over top of the cake.
Bake the cornbread for 20-25 minutes, or until the top and sides are light golden brown. Slice into 8 pieces and serve.
This is not a very sweet "cake" - I liked it with honey drizzled over the top.