Saturday, April 17, 2010

Market Finds of the Week

Okay so I seem to have lost my blogging mojo lately.  I don't know what my deal is but I can't get the motivation to write about anything lately.  When I first started this blog, I couldn't wait to write about all sorts of things.  Now, I can't get the motivation to sit down and write.  It's  not like nothing has been going on.  In fact, I've been crazy busy.  I guess when you're busy, you're just too exhausted to write about the day's goings on when you get done with them.  Hopefully, this is just a passing phase.

The only thing I really want to write about these days is what I get at the farmer's market, which is a shame because apparently no one else is interested at all in reading about it.  Oh well.  It makes me happy so I'm going to do another farmer's market post today.

First of all, Ted got his hot cross buns!  Don't they look awesome?  I had to smell them all the way home so I couldn't resist just having one bite just to taste.  They really are super scrumptious.  Ted immediately snarfed three of them!

Check out these flowers.  I think they're called Delphinium (?).  Anyway, I call them by their other name, "pretty blue flowers" and I couldn't resist them.
I found some even better eggs than last week.  These are from free-range chickens who are also eat grass and bugs in addition to their feed.  This makes the eggs more nutritious and healthy.  You can't really tell in the picture but the yolks are seriously orange.  This is how egg yolks are supposed to look, but we have gotten used to the pale yellow color which indicates lower nutrient levels.  Also, if you look at the egg in the middle, it is slightly green.  The lady told me that this egg came from a particular type of chicken that lays green, blue, and sometimes rose-colored eggs.  Cool.  I made scrambled eggs with them when I got home and eating them was a whole new eggsperience!  (Sorry---couldn't resist.)  They are much eggier and sturdier than other eggs. 

I won't bore you with all the veggies and other things I got today.  I did get some goat meat to try.  I'm curious to see what that's like.  Anyway, I just seem to be excited about food lately.  Who knows why?  Now I really know what Julia Child meant when she said that shopping for food is more thrilling than shopping for a dress!


  1. We had a goat roast a bit ago. It has a somewhat strong flavor - like lamb has strong flavor, not the same favor, just similar "strong." I like it.
    There's a restaurant here that has a weekend special called the Daily Beast - each weekend is a different animal and it's a 5 course prix fixe meal where each course includes a different part of the chosen animal. This weekend is goat and I was thinking that while I like goat, with its strong flavor, I'm not sure about 5 courses of it...

  2. Cool! I like that "Daily Beast" idea. I guess I've got my weekly beast! Do you have any ideas for how to cook goat? I got some goat chops and I have no idea what I'm doing.

  3. I love reading about your market finds. Keep it up. Maybe one of these days I can meet you at the Market. I was up early enough today, but too lazy to get out of the house.

  4. Yay! Come on! It took me forever to actually get to the point where I got up early on a Saturday, but it's so fun it's worth it.

  5. Hi,
    I love reading about your market finds! I spend all my sundays growing things at the allotment so I am interested in all things veggie and food!
    Lila x

  6. Thanks, Lila! I'm happy to find that I was wrong in my assumption that people don't want to read about my market days. (Well, at least the really cool people do!)
    I'm jealous of your allotment, although I think if I had one I'd probably kill everything in it. I just planted some tomatoes and herbs in my garden. We'll see what they do.

  7. i've been away from my blog lately too. it's nice to get back to it though. for your goat, i would recommend a mustard and rosemary crust - just puree garlic, mustard, rosemary, and bay leaves in a food processor until it forms a paste. slather it on the goat, and let it marinate for an hour or two before roasting. it helps balance out the strong flavor of the meat. serve with a full bodied dry red.

  8. Greg is an excellent chef, so I recommend his method.

  9. I'll fight Ted for those hot cross buns

  10. I'll defer to Greg on the goat. I had a roast and I tend to do roasts pretty simply - salt and pepper, brown on the stove top and then put in the oven until med-rare. then add various flavors when making the pan sauce.
    For your herb purchases, do you have one of those herb keepers for your fridge?
    I have this one -
    It's been working well.
    the house we were renting before we moved up to the city had a mature herb garden but now we don't even have a balcony so I buy the fresh cut ones.

  11. Dang, Greg! I wish I had seen your post before I cooked that goat the other night. I put some garlic, salt, fresh oregano, and olive oil on it and cooked it on the George Foreman grill. It was okay, but your way sounds MUCH better! I'll have to get some more goat so I can try it again.

    Lyza - too late! He already demolished them. :P

    Pauline, I haven't heard of an herb keeper. Must check it out!