|
August Report from the Union Square Greenmarket Saturday was my first day back at Union Square greenmarket after a period of traveling. I had to restrain myself from buying everything in sight. Here’s some notes and a record of what I made from my purchases: These late New York season strawberries were irresistible – super sweet, the best strawberries of the year.  End of Season Late Strawberries I was thrilled to see piles of watermelons. It’s melon season, of course.  Large and Sweet A note to purchasing just the right ripe melon: Please make sure to knock on the melon, as if you were knocking on someone’s door. If it’s ripe and sweet, it will sound hollow. I scored with this one.
 Fresh Watermelon Juice The extra went into these popsicle molds.
 Watermelon Juice Pops The sight of these elephant-sized zucchini stopped me in my tracks.  "Monster" Zucchini I was assured that once the seedy middle was cut out, the remaining part would be sweet. While I am intrigued by the thought of stuffing one of these, I refrained from purchasing them . Instead I came home with a large bunch basil, some yellow and green zucchini, a few ears of corn, and a couple of racks of lamb riblets. When I got home, I picked the leaves off of the basil and pureed it with extra virgin olive oil to keep it fresh. I knew I had little time to make dinner today, but nonetheless I wanted a delicious meal. I got home in the late afternoon, and had a lot to do besides make dinner. I decided to construct a meal that would cook slowly (lamb riblets take over 2 hours) but would require minimal active time. I had defrosted the lamb riblets overnight in the refrigerator. I had some barbecue spice rub (from The Healthy Hedonist, which consisted of a mix of salt, maple sugar, cumin, chili powder, black pepper, cayenne, and paprika) in a little container, so rubbing the mix on the riblets and placing them in the oven on a parchment-covered baking sheet took only a matter of minutes. An hour later, I turned down the heat from 325˚to 225˚. An hour after that (by this time it was 6:45) I started the rest of the dinner. I grated the zucchini (one yellow and one green) and mixed it in a bowl with ½ teaspoon salt. I let it sit for fifteen minutes. Meanwhile, I filled a medium pot with water, placed it on the stove, and husked the corn. Fifteen minutes later, I cranked up the heat on the burner under the pot. I squeezed the water out of the zucchini, and placed it back in the bowl, and mixed it with a couple of tablespoons unbleached white flour, a scoop of the basil puree made the day before, and one egg. I dropped the corn in the boiling water and a tablespoon or so of coconut oil to heat in a large non-stick skillet. I dolloped spoonfuls of pancake batter into the skillet (two zucchini yielded 7 medium- sized) and cooked the pancakes for 2 to 3 minutes per side, until golden.
 Zucchini pancakes, corn on the cob, lamb riblets Share on Facebook and Twitter | Dinner, Fruit, Greenmarket Bits, Kitchen Tips, Main course | No comments
Leave a Reply
|
 Subscribe via RSS |
