Foodie Friday: Farmers’ Market Veggies

First I would like to thank the wonderful Oklahoma Women Bloggers for allowing me to do this guest post—it is truly an honor to be among other strong Oklahoma women!

I would like to tell you a little about me before I get started: I go by Kalamity Kelli from the Domestically Impaired Guide to Retro Kitchen Arts. I learned to can with my Nana from the time I was a small girl but as far as the rest of “kitchen stuff”—nope, never learned. I decided about the time I turned 49; I would spend the next year learning to cook. I did that and blogged about it along the way. I would like for you to meet my family in the order they came into my life (or I came into theirs)—Mother Kalamity lives close by in some Senior Apartments where she and her group of lady friends are often the recipients of my blog post leftovers. Next is Top Girl, she is the light of my life—well that light has dimmed but only a little and I’ll explain that in a minute. She and I were on our own from the time she was 3-years-old and we grew up together. When she graduated with her undergrad degree and went to work on The Mesa in Colorado, I began dating Mr. Picky Eater soon I met his teenage boys Lawyer Boy and Cowboy (their names are self-explanatory). A few years ago Top Girl married Darth Vader—so called only because he love Star Wars and not because he is a bad guy, he’s certainly not! Eventually Top Girl and Darth Vader had Rocket who is now 14 months old and the reason some of Top Girl’s light has dimmed. He is brighter than bright!! Rounding out our little family people-wise is my new daughter-in-law Minnie Mouse! Lawyer Boy and Minnie Mouse married exactly one month ago today during a lovely ceremony at a winery in Moore. We also Max and Jack, our miniature schnauzers. So, now you have met us let’s get on with the post!

Saturday morning Rocket and I went to the Farmer’s Market in town. I bought some lovely vegetables namely tiny beets, turnips, carrots, new potatoes, shallots, small onions and spinach. I brought them home and cleaned them up lopping the tops and washing all the dirt away. Then I put the turnips, carrots, new potatoes and beets separately into foil packets and poured olive oil over them with a sprinkling of sea salt.

In a pre-heated 375 F oven I sat a baking sheet with all my lovelyOLYMPUS DIGITAL CAMERA veggies safely secured in tightly wrapped foil. I took out the carrots after 30 minutes and left the rest in until 50 minutes had lapsed. Let each foil packet “rest” a few minutes so you can actually touch the food. Then carefully peel the turnips and beets… and potatoes if you must… place in bowls in the fridge and let them get cold. Then slice beets, turnips, and new potatoes but leave the carrots alone. Serve on a bed of fresh spinach with grape tomatoes on the side.

You can have no dressing, oil and vinegar dressing—or like me, drizzle with good old RANCH!! YUM!!!

I also bought some green cayenne peppers. How many times have you been to a Tex-Mex restaurant and ordered “relish”? I made some of my own and believe me—it was great! Mr. Picky Eater liked it and since there are only around five “MPE Approved” restaurants that we can frequent, being able to make this at home may knock out Carlito’s, darn it! It’s super simple and only takes a few minutes to put together.

OLYMPUS DIGITAL CAMERA

DIY Pickled Vegetables

2 Cups Carrots julienned
Cayenne peppers
Shallots, peeled
Garlic cloves, peeled
1 Cup Apple Cider Vinegar
3 Tablespoons Sugar
½ teaspoon sea salt

Directions:

Put the vinegar, sugar and salt in a pot heating to a boil. Set aside to cool.

Place peppers, carrots, shallots and garlic in jars with tight fitting lids.

After vinegar mixture is cooled, pour over veggies into jars and place lids on.

Will keep in the fridge for 2-3 weeks—they are great on a sandwich like this:

OLYMPUS DIGITAL CAMERA

No kidding hit your local farmer’s market—or your local farmer—and bring home a bounty to make light and elegant meals.

Kelli Davidson blogs at The Domestically Impaired Guide to the Retro Kitchen Arts and we’d like to thank Kelli for joining us and sharing her recipe!

Related Posts Plugin for WordPress, Blogger...

25 comments

  1. Tana says:

    What a great article. I have been lucky enough to try some of kalamity’s goodies. She has worked hard to become a great cook and she does a great job. Try them it will be worth it!

  2. Stacy says:

    Love this post and love Kalamity Kelli! If you haven’t headed over to her blog yet, do so now with haste. You will love her too.

    Those roasted and pickled vegetables look great. There is really nothing like fresh from a farmers’ market.

      • Stacy says:

        The beets I adore and can accept credit for, but the turnips, never on my blog. Ever since my mother used to put them in vegetable soup when I was a child, disguised as innocent, totally non-bitter potatoes: Not a fan. Perhaps turnips are more palatable roasted?

  3. Debra says:

    Great post. I love visiting FMs and we are weird that way when we travel. We always make the local ones wherever we are. Love pickles too. Thanks for sharing those recipes.

  4. Beautiful salad! We love our local farmers market, too. This year we signed up for a CSA and so we get a mid-week basket of goodies. It’s so fun to try new foods that are so fresh!

    • We’ve been thinking of joining a CSA – It takes so much commitment, like what if we get a basket full and I’m off training in Tulsa – then it would go bad. But I do love the idea, especially of supporting local farmers! Thanks for reading and commenting on my guest post!

  5. Ellie says:

    If you are looking for some small tables you should consider a nest
    of tables, I got myself a set on sale from ikea and they’re really useful

  6. Jennifer says:

    Hello! Do you use Twitter? I’d like to follow you if that would be okay.
    I’m undoubtedly enjoying your blog and look forward to new updates.
    Jennifer recently posted…JenniferMy Profile

Comments are closed.