I tend to visit the grocery store on a daily basis. I buy things as and when I need them, rather than stock up for the week. The process can be rather mundane. But my spirits are lifted on Wednesdays, when my meal plan and shopping list take me straight to the Darien Farmers Market.
Located at the Municipal Parking Lot on Mechanic Street behind the Darien Fire Department, this al fresco style of shopping features up to ten farms and artisan purveyors from 11 a.m. thru 6 p.m., May ‘til the holidays.
According to The Connecticut Farm Fresh Cooperative Association (CFF), the past few years have seen a large increase in farmer's markets statewide, prompted by the interest of farmers and foodies to buy, cook and eat local. As of today, the total number of farmers markets in the state is 113, which is double what it was back in 1996.
Darien's market is backed by Buy CT Grown, an organization that works with Connecticut Department of Agriculture to represent Connecticut’s farm communities. Their mission is to celebrate and promote Connecticut grown farm products, boost the local economy, and enhance the quality of life in the state.
And my mission on Wednesday, was to scout the market for beautiful produce and see if the thirty or-so dollars in my pocket was enough to prepare dinner for the girls. I went to market with no menu in mind, relying on the produce itself for inspiration. Inspired I was.
Vibrant red and green frying peppers known as cubanelle peppers, from Gazy Brothers Farm, immediately tickled my fancy. These peppers are fabulous to stuff with various bread and meat mixtures. The perfectly purple eggplants seemed to glow in the sunlight, and the meaty beefsteak tomatoes were as pretty as a picture. $5.50 later, I had the beginnings of my meal.
Next door at Smith’s Acre, bunches of basil perfumed the air (and would later scent my kitchen). Iced containers of apple and blackcurrant cider were also appealing. I opted for the blackcurrant, a fun mixer for a fruity cocktail of some sort. Both were a bargain at $4 in total.
Now, what to stuff my peppers with? Greyledge Farm had pulled up their freezer truck loaded with pork and beef cuts. To my surprise, they were also offering chorizo sausage. That was my “a-ha!” moment. The chorizo, made with lean ground pork, paprika, garlic, and a few other spices, would add a spicy kick to my cubanelle peppers. Slightly more expensive than anticipated at $10.90, I was still excited about my find.
My eggplant and tomatoes needed another element—another layer. Plasko’s Farm offered fresh mozzarella, still swimming in its water bath, as well as a variety of hearth breads, sweet treats and veggies. The mozzarella and ciabatta bread in my basket totaled $14.
With not much money to spare and dessert on the menu, I had to strategise. Baked goods throughout the market were fairly pricey, and I almost felt guilty buying something pre-made with such an abundance of vibrant fruit in front of me. I came upon the most gorgeous pears, a mixture of pale green and ruby red; a container of 6 was a mere $4 at Woodland Farm. Sold.
Back home, I sorted through my treasures. A quick rinse of the produce, and I began to assemble my market dinner.
First, the cubanelles. I trimmed and seeded the peppers, maintaining their tubular shape to hold my filling of sautéed onions, chorizo and some sharp cheddar cheese I had left over from the weekend’s football chili con carne. Once stuffed, I brushed them with olive oil, sprinkled with salt and pepper, and into a 350 degree oven for 15 minutes they went, until the skin was slightly golden and beginning to puff.
Onto my purple, red, white and green ingredients. It’s a shame to mess with these great colors. Instead of frying the eggplant (skin on) I decided to season the thick slices with olive oil, salt and oregano, and roast them in the oven for 10 minutes. While those were cooking, I sliced the juicy tomatoes and milky mozzarella and picked large basil leaves from their hearty stems. When the eggplant was soft to touch, the assembly began, sandwiching the tomato, cheese and basil between the eggplant. A quick reheat to take the chill out of the tomato and soften the cheese, and we had lift off. It was a lighter take on eggplant parmesan, and it was gorgeous. Served with toasted ciabatta slices, brushed with olive oil, I had a winning dish.
And finally, dessert. I sliced my pears, skin on, into quarter-inch slices and sautéed them in sweet butter, brown sugar, cinnamon and cloves until just al dente. I made a batch of my quick-fix pastry—cold butter, flour, sugar, cream cheese—rolled it out into a large, crazy uneven circle, and poured the pears into the middle, folding over the outer dough. Leaving a six inch peek-a-boo hole in the middle, into the oven in went at 350 degrees for 20 minutes. Best served a la mode, this rustic crostata would meet its match later with a big dollop of vanilla ice cream.
With the meal pretty much taken care of, it was time to think about cocktails. Into a shaker with ice went two parts vodka. two parts blackcurrant juice and a squeeze of fresh lime. After a good shake, I poured the sweet, tart (rather strong) concoction into a chilled martini glass and garnished with a line wheel.
From start to finish, the girls and I had ourselves a fabulous farm-to-table feast.
