I really enjoyed this weekend’s trip to the market. It was my first time at the 32nd Street Farmers Market, also known as the Waverly Farmers Market, and I’ll definitely be back. What I love about going out to farmers markets is that not only do you bring home locally grown in-season produce, you get to discover different neighborhoods and parts of where you live (for me, that’s Maryland) that you would never stumble upon otherwise. We parked our car along E. 31st St. and I could see myself living in one of the row houses there with the colorfully painted front porch railings. I also tell Kevin I could live in Hampden, Fells Point, Fed Hill, Mt. Vernon, Canton etc. Baltimore city always fascinates me – each street and neighborhood is so different from the next. Sometimes, I just miss living in a city.
July is the perfect time of year to find many great varieties of fruits and vegetables. We arrived with the intention to buy only a few seasonal berries and snap peas, and we ended up spending over $30 dollars on all sorts of goodies. We brought home peaches, red and black currants, gooseberries, blueberries, plums, snap peas, ginger, scallions, bean sprouts, kale, purslane and parsley.
We were delighted to find black currants and gooseberries. Up until Saturday, I’ve only seen red currants for sale, never the black ones. Kevin used to tell me stories about how he’d often pick currants and gooseberries off the bushes outside his bedroom window when he was younger. I knew I had to get some for him. Forget wanting to live in the city…now I want to move to the countryside and surround the house with berry bushes! 😉
Summer berries (left to right): red currants, black currants, gooseberries
When we got home from the market, I combined the produce with items I already had in my fridge (carrots from Love Dove Farms, beets and eggs from Down to Earth Farms, potatoes, cabbage, porterhouse steak, boneless beef short ribs, arugula, tomatoes, swordfish steak, garlic – why do I have so much food in my fridge?!?) and planned out this week’s meals. I was thinking of making a stir-fry with the snap peas, bean sprouts, scallions and ginger, but we ended up snacking on the snap peas Saturday night and I used the bean sprouts and some scallions for miso ramen for Sunday lunch.
I also bought some purslane (first time buying this plant/herb/vegetable) and thought I’d get my mom to teach me how to make mool kimchi (a cool summer water kimchi that’s vinegary not spicy). Turns out she doesn’t know what purslane is. HAHA. I was telling Kevin how much I love purslane mool kimchi too – silly me, I don’t even know what I’m eating :P. What I should’ve bought was minara (water dropwort also known as Korean parsley). I gave her the purslane, some scallions and ginger anyway. My mom said she’d still try to make kimchi or ban chan with it, so we’ll see what she comes up with! I’d share with you now the rest of my meal plans, but knowing me, I’ll end up making something completely different. So stay tuned and I’ll blog about or post photos of some of the dishes I make…like this miso ramen.
Miso ramen with bean sprouts, cabbage, scallions, memma (pickled bamboo shoots), and soft boiled eggs. Goes great with some tsukemono. Slurp! I love ramen.