Baby Zuces in front of the Asparagus next to the cherry
I got his beautiful baby Zuces from the farmers market, I do grow my own Zucchinis in my vegetable garden, but it won't give me any veggy until summer! I was so happy to found this at the farmer's market last Thursday.
10 baby zucchini with the flowers
1/3 cup of diced onion
2 tablespoon parmiggiano-reggiano
salt and pepper to taste
2 tablespoon olive oil
thinly slice all of the baby zucchinis and leave about 5 to 6 of them with the whole flowers intact to decorate the top of the frittata. Alternately, you can just slice all of of them and not bother with the decoration
brake the eggs, add 1 tablespoon of parmiggiano-reggiano, whisk with fork, set aside
on an iron skillet, saute onion in a medium heat until translucent, season with salt and pepper
add the zucchinis and saute for one minute
pour the eggs mixture on top of zucchinis and leave for a minute or two until the edge start to look solid.
Arrange zucchini flowers (if using) in a regular pattern, sprinkle with the rest of the parmiggiano-reggiano
transfer to the oven and broil for 3 to 5 minute, depending on your oven temperature
Los Altos farmer's market is conveniently located in the heart of down town Los Altos, where you will find many fashionable boutiques and believe it or not nail salons (they are ubiquitous) coffee shops, patisserie and restaurants. The location is perfect for me since I can choose weather to drive which only take 5 minutes from my house or walk for about 15 minutes. I also go to downtown almost everyday for my groceries, dry cleaning there is always something that force me to go. So having farmer's market right in down town is perfect! Sometimes I wonder if they have it in another part of Los Altos? Will I still go? Maybe, but not as often since I hate to drive!
Visiting farmer's market in general is fun especially if accompany by friends. Whenever I have the time, I always try to go with my friends, normally we have too much fun talking and walking back and forth (the size of Los Altos farmer's market its only about block or two) so many times, tasting all of the fruits from all vendors, bake products, sausages, checking the plants and talk to the owner, trying to get some advice about what kind of herb should I plant in my back yard. The guy is great and always love to talk about plants. Then, I feel bad if I don't buy anything, so I have to buy something from him. There is also an Orchid guy, his orchid is so healthy looking, I always tempted to look and again I will start a simple conversation, then end up with couple of orchid in my hand. At the end I realised that I end up spending more money than I intend to. Talking about prices, I feel like they are a little bit more expensive compare to the one in Mountain View or even the one in California Avenue, Palo Alto. I wonder if this is related to its location ! I am sure that all of this farmers pay a little bit more money to rent a space in down town Los Altos then any other places in the area. If they have to give us the same price as any other place, it probably will not cover their cost especially if, they have to drive miles and miles to get here. Think about gas price alone!
So, yes... despite of the prices, I still go to my downtown farmers market even if, I have to spend a little bit more money. At the end I am sure it will cost me about the same, maybe more (think the gas prices, again) if I have to drive for miles to get to the next farmer's market.
My husband ready to pay for the cherries
I was going to make cherry clafouty for this post, but when we arrived at home, we couldn't resist to eat them all.
They are beautiful, organic, good for your health and delice!
I bought a bag of this salad, it was cheap ($3.00/bag) I wonder why? because everything else seems expensive. This salad mix is way cheaper compare to the one from our local grocery stores
I made spring mix salad with saute peach and apricot sauce vinegrette
I got the asparagus from farmer's market, they were couple of farmers that carry them, but this one was a little bit different from the other. It was more slender, you know how we always attracted to slender thing. I thought the more slender they are, the more tender they will be. I was wrong! check out this article. Anyway, they were still good asparagus, it just half of the of them was thrown away because they were too stringy/tough too eat!
Note: the amount of each ingredients here is what I use for this recipe. You might end up with different amount, depending on the type of asparagus you use, how big your onion and orange, and how spicy you want your dish. This is very uncomplicated recipe, so you can always adjust the amount of ingredient you want to use.
1 1/4 pounds asparagus, snap off the tough end, they'll brake naturally where the toughness stop . With this particular asparagus that I bought, I've ended up with only 3/4 pound spears asparagus.
1 small onion, diced
zest from one orange
2 tablespoon dried chipoltle pepper flakes
1 teaspoon orange blossom water
freshly ground black pepper
1 - 2 tablespoon olive oil
Heat olive oil in a saute pan on medium high heat, add orange zest to infuse the oil, turn the heat to medium.
Add onion to the pan, springkle salt to sweat the onion and cook the onion until its caramelized. Stir occationaly.
turn back the heat to medium high, add chipoltle pepper flakes and asparagus, stir quickly for a minute or two then add orange blossom water and fresh ground black pepper. Taste to see if need more salt. Serve immediately!
When I make this dish, I was in a hurry and needed to cook something quick and easy. I knew I had all the ingredients in my pantry. So I quickly tossed everything all together and bake the chicken/Cornish hen without marinate it as stated on the original recipe. Instead of chicken, I use Cornish hen for this recipe, which was perfect for us (family of three) This hen is much smaller, less fatty and in my opinion is tastier. Double the recipe for larger family!
preheat oven to 400F
1 Cornish hen, rinse under cold running water, pat dry with paper towel, cut in to 4 or 6 pieces and place the pieces on to baking dish
5 cloves garlic, bruised
3 tablespoon caper
2 teaspoons oregano
1 bay leave
1/2 cup black olive
1/4 cup red wine vinegar
1 tablespoon extra virgin olive oil
2 tablespoon brown sugar
salt and pepper to taste
In a small bowl, add garlic and the rest of the ingredients, mix well and pour this mixture on top of Cornish hen pieces. Bake for 35 to 45 minutes.
Still delice! But, if you have a chance to marinate, I suggest you to do so; because it will make the dish more flavorful.