What’s available this week at the Bloomington market?
Tomatoes, jalapenos, cucumbers, beans, onions, potatoes…
This is the point in the year where the cooler-weather crops like greens begin to drop out for a while, the hens might stop laying for a bit, and the turnips get a nice spicy bite to them. HEAT!
I don’t know why, but I’ve started stir-frying everything I can get my hands on. Even kohlrabi, which I’ve only recently started enjoying. It’s fast and flexible, and if you add potatoes you can even skip the rice (and the second burner). So this week’s menu includes some easy stir-fry sauces and veg combos, along with a selection of cold salads and sandwich spreads. Enjoy all that local produce, and remember your farmers! Their workplace isn’t air-conditioned, and the rain has been hard to come by (though sweat is plentiful, in this weather!).
Sweet and Sour stir-fry sauce:
This is one I grew up with, and it’s so simple I’ve never forgotten. 1 part red or white wine vinegar, 1 part sugar. Mix and add to stir-fry when everything is just a little bit under-done. Stir to mix (and make sure that the sugar is dissolved). Separately, mix about 1 Tbs of cornstarch with about 1/2 c. COLD water. Bring your stir-fry up in temp so that the liquid is boiling (if it isn’t already), and add the cornstarch mixture. Stir and keep the heat on, until it thickens. Reduce heat to low and let stand (covered or uncovered) for about 10 minutes.
Thai Green Curry sauce:
This one makes use of green curry paste, which can be found at asian supermarkets and Meijers, and maybe soon at local groceries? I’ll keep an eye out, but let me know if you see it! This is the stuff in the small short can or small jar, not the large jars meant for simmering as-is. Again, once your mix of vegetables and protein are just under-done, mix about 2 Tbs curry paste and a can of coconut milk or about 1 c. yogurt, and add to the pan. If you’re using yogurt, it will break — but keep stirring, and it will start looking better (and it doesn’t affect the taste at all). Let simmer for 5-10 minutes on medium.
Here are a few ideas for what to do with some of the less obvious seasonal vegetables:
Kohlrabi – you can eat them raw! Peel and cube, and keep in the fridge for snacks. Or blanch and freeze for later. I also hear you can sub or add them into any dish that calls for carrots or potatoes.
Eggplant – my favorite way to enjoy them is grilled or baked with lots of garlic. Slice them in half lengthwise, cut several slits in the skin and stuff a clove of garlic in, and roast at around 400F. When they’re soft inside (maybe 30 minutes?), remove from oven, let cool, scoop out the middle (including that garlic!) and puree in the blender or food processor with olive oil and lemon juice, salt and pepper to taste. Delicious. Or use this recipe from Smitten Kitchen 🙂
By the way, Smitten Kitchen, 101 Cookbooks and Food52 are pretty much my first go-to sites for recipe ideas. Especially the first two, when dealing w/ seasonal vegetables. Check them out if you’re ever in a pinch!