Farmers Market on the Cheap?

 

I get it.  Buying organic, sustainable, local, what have you, is bound to be more expensive than, say, a visit to your local Safeway. It's also going to taste better and be more nutritious for you, but hey, I'm a 20-something-year-old living in the city of San Francisco where we already pay too much for rent, transportation, and nights out that I'm just trying to save where I can. 

 

So imagine my surprise when I discovered the Civic Center's farmers market where I got away paying $15 for a dozen bell peppers, pound of local shrimp, countless cherry tomatoes, onions, garlic, lemons, persimmons, the list goes on. Not to mention the excitement of giving back to the community, meeting local farmers and just simply surrounding myself with so many exciting fruits and veggies! So learning that shopping at the farmers market and following mother nature's seasonal pattern could be cheaper than a visit to Safeway left me floored and delighted! 

Here's one girl on a mission to eat quality food without having to pay premium prices!  

   

I love green peppers, mainly because they're more affordable than the other varieties, so I was excited when I saw bags full of multi-colored peppers being sold for a dollar! We're talking 5 peppers, all colors, for a DOLLAR! I couldn't believe it. They're normally $4.99 a pound at Safeway. In the end,  I went home with about 3 bags.

     

For some reason fennel intimidates me. Maybe it's the anise-like flavor. Who knows? But one day I'll conquer my fear and dedicate a post to it.

Guilty! The first time I came across a persimmon I thought they were in the tomato family. I quickly learned after my first bite that I couldn't have been more wrong. Instead, they're a delicious winter fruit that can be eaten like an apple. Tasty! 

Alright, so I had to take a picture of this crazy looking cauliflower. Is this mother nature's doing or were these poor veggies victim of a cruel farmer's experiment? A quick Wikipedia search revealed:

"The purple color is caused by the presence of the antioxidant group anthocyanin, which can also be found in red cabbage and red wine. 

The green cauliflower of the B. oleracea Botrytis group, is sometimes called broccoflower." 

Talk about a great way to get your kids to eat their veggies!

The last picture above showcases all the items I purchased that Sunday afternoon (that's a pound of shrimp people!). With these beauties I was inspired to make the following:

Tomatoes 

• Tomato Sauce: Roast the cherry tomatoes with garlic and olive oil and toss together with pasta and fresh basil for a quick flavorful sauce. Finish with a fresh grate of Parmesan cheese and chicken or shrimp for protein.

• Mediterranean Salad: Cut up tomatoes, cucumbers, red onions, feta cheese and toss together with a homemade vinaigrette dressing. Add orzo and grilled shrimp for a complete meal. 

Cabbage

• Cabbage Wraps: Wilt cabbage leaves in boiling water till pliable. Fill with meat and cheese of your choice and wrap. Allow to stew in a tomato wine broth till heated through. 

• Asian Chicken Salad: Shred cabbage. Add tangerines, peanuts, panko-crusted chicken. Toss with a quick soy and rice vinegar dressing. 

Peppers 

• Fajitas: Slice peppers lengthwise and toss in olive oil and season (consider using onions and mushrooms as well). Grill along side butterflied shrimp for a yummy Mexican feast.  

• Stuffed Peppers: Cut tops of peppers and remove seeds. Fill cavity with cooked orzo, cheese, meat and finish with a cheesy bread crumb topping. Bake till warmed through.

• Roast/Freeze: Remaining peppers can be roasted, peeled and frozen. Defrost and use for a quick pasta sauce, bruschetta, dip or spread. 

Persimmons

• Fruit Crumble: Cut up the fruit and roast in a casserole pan till softened. Top a mixture of oatmeal, butter and sugar over top and bake till crisp. Finish with vanilla ice cream and a drizzle of honey. 

$15 well spent if you ask me!

Comments

[Brent Welch]

What a brilliant and efficient foodie you are! Miss ya girl. Hope to talk soon.

-Skip

[Jenna Boyd]

Yay, Deana! So excited to see your blog up and running :) It looks absolutely amazing.. I am so proud xo

[Denise]

i absolutely love your blog, d!!! it is soooo pretty! umm, so why are you not a chef?

[Luce Riopel]

Bonjour Deana,
BRAVO pour ton blog
Super intéressant !
Sois assurée que je vais te suivre à partir du Canada avec plaisir...
À bientôt ! Luce.
Vaiment extra! J'adore !

[Luce Riopel]

Plus je regarde plus tu me donnes envie d'aller te voir sur place en Califournie ! Wow!

[Deana Duran]

Merci Luce! Ca fait longtemps que je ne te vois pas. Un grand bec a toi et la famille! Et c'est absolument necessaire que tu viennes me voir a San Francisco toute-suite! Je t'aime beaucoup.

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