The more recent hot, hazy, and humid weather is very different from Saturday's.  I walked to the market in a flannel shirt and started making plans for a roasted chicken dinner.  How "summer" is that?!  I'm not a big fan of hot humid weather but I'm not complaining - it finally feels like summer.  As imperfect as it is, I'll take it.  

What I bought:

• Mixed carrots - Beckwith Gardens
• Breakfast bacon - Cornerstone Farm
• Arugula - Dandelion Spring Farm
• Poblano peppers and Jalapeno peppers - Freedom Farm
• Artichokes and white onions - L&A Farm
• Fresh garlic - Lalibela Farm
• Toscana Kale and a bush beans mix - Old Ocean House Farms
• Farmhouse cheddar - Silvery Moon Creamery

What I did with it:

• Simple Treatment #1: Just your basic roasted chicken dinner - including the fresh garlic, artichokes, potatoes and carrots
• The cool weather on Saturday put me in a comfort-food mode.  So when I saw those beautiful white onions, I pictured them in a cream sauce.  I went one better though.  When they came out of the oven I topped them with an unsweetened few dashes of blueberry puree - just as an accent.  I wish I got a picture!  It was comfort-food-central. 
• Sunday morning, to continue the comfort food theme, was for bacon and eggs.  The nitrate-free bacon from Cornerstone Farm was really nice - not salty and scary-red like the store-bought stuff. 
• Simple Treatments #2, #3 and #4: We had company Saturday night in front of the fire outside and I opted for simple apps.  I tossed the bush beans together with thinly sliced red carrots, olive oil and sea salt, covered them and baked them for about 10 minutes.  At the same time, I tossed baby bok choi with tamari, a splash of peanut oil and a splash of sesame oil, covered it and baked it as well.  While those were in the oven, I quartered the jalapenos and added them to the oven for about 10 minutes.  When I removed them I added goat cheese to each and returned it to the oven for about 7 or 8 minutes.  Three very easy and quick (and healthy) apps for company. 
• Tuscan Breakfast Salad - okay, I have absolutely no idea if they eat this in Tuscany.  I'm completely making it up and taking my cue from the name of the "Toscana" kale from Old Ocean House Farms.  Basically it is just like a spinach salad but with chopped/sauteed kale instead.  The leftover bacon was perfect with the kale. (first picture)
• Roasted Poblano/Yellow/Red Pepper, Grapefruit and Rice Salad - I originally wanted to use mango, but the mangoes at the store were not ripe.  The grapefruit worked well in combination with the roasted peppers and brown rice.  (I added a spoon of honey to balance out the acid from the grapefruit.)  This would work well hot or cold. (second picture)

I'll see you Saturday at the market!

Paul Gagne
Tasting in Tongues Maine
www.tastingintonguesmaine.com
paul@tastingintonguesmaine.com