Hi! You know how I love outdoor markets! This week's farmers market was bustling under the bright blue October skies...
It is truly a feast for one's eyes and culinary inspiration for someone like me who has been Not Cooking for the past few months...
Every fruit and veggie is a gem, not necessarily perfect, but so fresh and tasty...
I got eggplant and heirloom tomatoes for a light pasta topping...
And squash for roasting and restuffing....
I love how the speckled squash look in the similar patterned spongeware bowl, one of my favorites...
Too pretty, with the blue Mason jars, to eat. They may sit on the counter for awhile, little green and cream pumpkins. I call these Delicata squash...very tasty, less meat but less fibrous than acorn squash, quite yummy.
The flower grower still had masses of summer dahlias...
in deep autumn shades.
So pretty...
I gave my pitchers a rest and used an old stonewear churn for this bouquet.
Pastas and cheese from the Brooklyn pasta man.
This is aged mozzarella, a favorite of mine. Texture is similar to Jarlsberg with no holes, but tastes light and a bit salty, perfect with baguette or croissants for a light lunch or snack.
I froze the manicotti, but immediately cooked up the wholewheat ravioli with mushroom filling.
I made a ragout from the fresh eggplant--cubed, sauteed til brown. Added diced unpeeled, unseeded tomatoes, some minced garlic, basil and taragon. 2 T of balsamic vinegar, plus a scoop of Splenda [or sugar is okay]. No water, just stir with a wooden spoon, leave it on very low simmer for an hour or two, with lid on but cracked a half inch. The veggies caramelize and retain their fresh picked flavors.
I couldn't live without my le Creuset pot! below
Add cooked ravioli, toss gently, serve hot with lots of fresh parm.
I wanted to take a picture of the dish when plated, but this meal got gobbled up so fast! I had to ration the ravs! Next time I'll buy two packs, won't I.
Have fun with the harvest! Experiment...enjoy.
love
lizzy
gone to the beach....
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