Sunday, July 17, 2011

Market Vegetables

I can't believe that we're already mid-way through July. Summer seems to be flying by. One thing that's wonderful about the Summer marching on is the different produce to choose from at the market every Saturday. This Saturday we went to the St. Jacob's market, which was busy but full of wonderful things. David and I used to visit the market as a treat when we were students at Laurier. I wasn't as much of a cook then as I am now or I would have made the most of having such an abundance of fresh fruit, vegetables and meat right on my doorstep. We saw an amazing variety of fresh foods at the market. Apples that were literally as big as David's fist. Lemonade served up in a cup big enough for the whole family. Mini donuts fried and sugared right in front of our eyes (yes, we bought a half dozen and devoured them in seconds). We came home with what I imagine is the first of this season's sweet corn. I boiled it up tonight (6 minutes in boiling, salted water) as part of our Sunday dinner which relied heavily on the current fresh produce offerings of the region.

In addition to the corn I also made a Cucumber Tomato Salad from Epicurious that I tried on Thursday and had to have again, it was so good. I know that I'll want to make this salad again when tomatoes and cucumbers aren't in season and it won't be nearly as good, so I'll try to talk myself out of it since I think this salad really requires the best cucumber and tomato you can find. David isn't an olive fan so I kept some of the cucumber/tomato/feta mixture separate for him when I served it this week with some grilled lamb kebabs. It was the perfect accompaniment to the lamb but went just as well tonight with some boiled potatoes, sweet corn and grilled sausage. I halved the recipe with no noticeable difference to the final product. This is a dish that tastes just. like. Summer.

Cucumber, Tomato and Feta Salad - from Epicurious

6 cups coarsely chopped English hothouse or Persian cucumbers (about 2 pounds total)
2 large tomatoes (about 1 pound total), coarsely chopped
1 bunch scallions, chopped
1 cup assorted pitted olives (such as Kalamata or Gaeta), halved
1 7-ounce package feta, crumbled, divided
1/2 cup coarsely chopped fresh mint
6 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper

Combine cucumbers, tomatoes, scallions, olives, half of feta, and mint in a large bowl. Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Sprinkle remaining half of feta over and serve.

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