Slow Food for Thought...

“Defending the earth means safeguarding biodiversity, the landscape and farming. Those who haven’t seen the importance of farming haven’t understood anything!”
Carlo Petrini, Founder of Slow Food

Saturday, August 25, 2007

Farmers' Market Report: August 25

Greens and purples have caught my eye this week. All those luscious, shady hues are so cool and refreshing. Must be the weather. During a visit to Spring Hill Farm on Friday, I helped 9th graders from Hawken School harvest plump, purple eggplants and deep green summer squash. I've been patiently watching the tomatillos and the little lilac eggplants in my own garden slowly ripen. And when I visited the Countryside Farmers’ Market in Peninsula this morning it happened again. While others indulged in the bright, golden summer bounty of corn and peaches, I gravitated toward Green Zebra tomatoes, red onions, baby eggplants, parsley, edamame, fennel bulb, beets, cabbage, freshly-dug, pink potatoes, and deep violet plums. I even found bouquets of delicate, pale green gladiolas.

Back at home, I transformed my market bounty into a tangy, toasted sandwich that tasted even more beautiful than it looked.

Kari's Farmers' Market Sandwich
1 slice of crusty bread
Olive oil
Lake Erie Creamery goat cheese
1 handful of Arugula
1 Green Zebra tomato, sliced
3-4 slices red onion
Sea Salt and freshly ground black pepper

Lightly brush bread with olive oil and toast over medium heat on a cast iron grill pan until golden brown. Top with goat cheese, arugula, tomato, and onion. Sprinkle with salt and pepper to taste. For dessert, enjoy a fresh-picked, locally-grown plum.

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