I went a little crazy at the farmer's market today
I might have gone a little overboard at the Grand Army Plaza farmer's market today. I got two pints of blueberries, lots of tomatoes, yellow squash, some chard, baby red potatoes, shelled peas, a yellow pepper, kirby cukes, eggs, eggplant and three different kinds of basil: lemon, cinnamon and red rubin.
As soon as I got home, I made some bacon, tomato and basil sandwiches and scrambled eggs for lunch.
I really liked the combination of the lemon basil with the tomatoes and some Hellman's mayo, but I don't R* was so sure. I was excited to crack into the eggs, but I was disappointed that they didn't have the deep orange yolks like the farm fresh eggs we had in the UK.
What are my plans for the rest of it? I could use some help.
I'm going to take a second try at the grilled eggplant recipe from Wednesday's New York Times. I'd like to find a way to feature the fresh peas. Summer squash is my favorite summer vegetables, but I don't like it cooked with tomatoes and I haven't had much luck grilling it and I hope I can find ways to use all that basil before it wilts.
I'm going to make a blueberry pancake bundt cake, a salad of cold yellow beans and the orange pepper with a vinaigrette, and pasta and chard with ricotta. What else?
I thought the red rubin basil was beautiful, I loved the smell of the lemon basil and the guy at the stand said the cinnamon basil was amazing in pasta sauce. I couldn't decide which kind to get. I asked if I could get a pack with a little bit of all three kinds and the guy agreed. I'm wondering if I could come up with a drink or a dessert for the lemon basil and the blueberries?