monavano

Little Miss Foodie, that dripping cheese oozing over the edge is over the top! Here's a bowl of Portuguese Caldo Verde made with kale I picked up at the farmers market. Recipe here.

My experience has been that most farmers will sell bushels of seconds or rejects but you have to ask for them -- they aren't generally on display. ← I think I'll give Allenberg Orchards a call to see if they'll sell me a bushel on Friday. I made basic tomato sauce (ala Marcella Hazan) that has me thinking I should really stock up and knock out a big batch so I can enjoy them over the winter. This morning I got a bit sad while enjoying my breakfast. It's a long winter without fresh tomatoes. At least I can get campari tomatoes at Costco.

I just roasted a head and I give a liberal pour of evoo to give them a good coat. Mine always absorb the oil by the end of cooking. I made a delicious soup with them (although it was veeeerrrry hard to stop myself picking at them right out of the roasting pan!)

Another blog from a land far away. I too will be neglecting the DH and dogs to spend time reading eG. Looking forward to your blog, Peter.

I wanted to add a hearty THANK YOU! Your blog has been a joy to read.What an education and a desire to visit Estonia some time soon. I got some wonderful honeycrisp and empire apples at the farmers market this weekend, and I'm going to make your apple cake. After that, your bread.

Toasted pumpernickel with cheddar-horseradish chevre and field tomatoes.

Jmahl, that looks delicious. Can you share the recipe for us drooling here?

Brenda, your egg looks perfect. I'll tell you my tricks for getting good poached eggs. First, use a shallow and smallest pan you can that will work. Heat water to a lowwwww simmer. Add acid; vinegar, lemon juice. About a tablespoon. NO swirling! Crack egg or eggs (I did 2 at a time this morning) into a small bowl. Place the bowl edge just in the water at the pan's edge. Gently let the egg go into the water. "Collect" the egg whites if needed. Using this method, you usually dont. Use a slotted spoon to take egg out of water when desired doneness is achieved (actually, I do a wiggle test!). Pat spoon with egg on paper towel. Works. every. time. Mistakes that I seem to have learned from: water is active from too strong heat. Even at a low simmer, the egg WILL cook. Swirling the water. Using to big or deep a pan. Let me know how it works for you!!

Nonblonde taking one for the team. What a foodie trooper you are! Actually, I bet it tastes better than it looks. Thanks for sharing.

I did a rare second farm market visit this week, to Del Ray. Got nectarines and pears from Toigo. No mirai corn . From a vendor whose farm is near Culpepper, I got a healthy bunch of kale which went into a caldo verde. Gotta watch how much you eat.....fiber Cheddar and horseradish chevre from Apple Tree Goat Dairy (the mediteranean herb chevre is fantastic) Apple cider from D&S farm, Charlotte Hall, Md. And, of course.......a chicken saltena. Anyone know for sure which farms sell tomatoes in bulk?? (for sauce).

Interesting watching America' Test Kitchen (being the food geek) they are evaluating whole canned tomatoes and unequivically American tomatoes were preferred over Italina. The winner was Progresso. Interesting stuff about canned Italian tomatoes. They are packed in puree to avoid paying higher tax. With puree, they are a sauce. Without the puree, they are a canned vegetable, which is taxed higher. Puree is cooked tomatoes which detracts from the fresh taste. American tomatoes are packed with calcium chloride which keeps them firm. Although they cook down, they do not turn mushy and stringy as the Italian tomatoes do. Last, the American canned tomtoes yield more tomatoes per can. Me, I made my own sauce (Hazan's recipe) todaywith fresh tomatoes from the farmers market.

Prawncrackers - the meal looks delicious and those carrots are really beautiful. Shelby - nice cobbler! I'll take a slice with a bit of vanilla ice cream, thank you

I would keep the crab shells to make stock. I think perhaps they would be best combined with shrimp shell for more flavor. Not sure about he frozen Uni. Flash frozen fish etc. is very good. In fact, it's better to have flash frozen headed shrimp than to have head on fresh which is about a day old (according to a Washington Post article )

Looks a bit like pea soup custard! thanks for sharing!

That looks so good! You gotta treat yourself like that every once in a while.

I tucked into this little beauty yesterday, which is a chicken saltena sold by a Salvadoran bakery at my local farmers market.

I had half of a leftover rueben sandwich and I made this for my DH, with leftover "southwestern meatloaf"

Yes, I've been reading other sources which report that the San Marzanos aren't the paramount canned tomato. Indeed, I thought the fresh ones I got at the market paled in comparison to field and heirloom tomatoes (maybe the SM's are remarkable canned?). I believe Comet Ping Pong's sauce is made from Toigo tomatoes, because the chef wanted the best for her pizza sauce. I have to admit I haven't tried it yet

MobyP, what beautiful pictures. Is the lobster in a corn sauce? Sazji, the boreks look so good with the leek and cheese combination. Great baking!

At Kingstown Market yesterday: honeycrisp and empire apples, tomato seconds and peach preserves. Oh, and a pint of ice cream too!

Great grill marks!

I thought I'd throw my recipe out there. I love potato pancakes and that you can take those leftover spuds, crisp them up and put either a sweet or savory topping on it to elevate the pancake to something bigger than the sum of the parts. "Patatas Bravas" recipe and pics.

I'm in the Casey/Hung finale camp. Last night's show was a breath of fresh air, allowing the chefs to do what they do best. Although from next week's preview, the antics aren't over yet. Sara just isn't as strong as Casey, who I hope will go all the way. Although I think Brian is still hanging around for I don't know why.

Just got my recipe posted. Give it a try, it's delish!

I think mine would be paprika followed by cumin and chili spice. I go through kosher salt like nobody's business!