I feel silly to keep talking about all the farmers' market finds, but it is a food blog (and much more, I hope) so I feel justified. I had plenty of vegetables left over from a few days ago, but I had the sudden urge to go to the market to look for an ingredient, which I did not find, unfortunately. I was promised by one of the vendors that she would have "it" next week. We'll see.
Instead I found gorgeous little peppers.
"Are they sweet or spicy?" I asked as I picked them up and smelled them with Jack, who has become quite interested in learning the names of every food he sees at the market ("Mommy will win Jack, mommy will win ;)") [insert sinister laughter here]
"Some of them are, the red ones bite, actually," the vendor replied.
He is the guy that provided most of our blueberries this summer. I bought a pound of the little peppers for $1, and 2 1/2 pounds of little cherry tomatoes for $2. I kept eating the tomatoes right out of the shopping bag. Jack picked one up:
"What's that?" he said, pretending he didn't know. Of course he did, but he knows that it makes me happy to teach him about foodstuffs.
"Hmmmm...It’s a pepper," I said smiling.
"Noooo! Silly momma, it's a tomato. An itty bitty one."
Then he proceeded to kiss it. He is really the sweetest, most wonderful little boy I know.
I also came home with a watermelon that is quite unlike any other watermelons I have seen, but I will tell you about it in a couple of days.
Bryan was driving from Houston where he had dropped off his parents at the airport. They are en route to Brazil at the moment. Tough life, right? We talked on the phone, which I miraculously picked up:
"Let's have sandwiches for lunch," he said, knowing that my day had already been busy and tiring.
It took one look at the counter overflowing with vegetables to know what to make. It was not fancy or extra special, but it is something that Bryan loves. His dad makes a version of this every time we go see them and Bryan swoons over it.
I took a few peppers, squash, zucchini, onions and garlic, of course, and proceeded to make Market Fresh Breakfast Burritos. I served them alongside slices of watermelon. It was the perfect lunch, although Bryan wanted some heat (I did not put the red peppers in), so he drizzled some Sriracha sauce on top. It's a beautiful (and hot!) summer day. Locusts are buzzing, the air is heavy and still, lawn mowers running, and sprinklers providing relief to parched earth. Have a lovely Saturday, everyone; I'm sending hugs and happy thoughts your way! Here it is to summer!
Market Fresh Breakfast Burritos
1 ½ tablespoon of olive oil
5 little peppers, chopped into ¼ inch strips
1 Anaheim pepper, chopped into ¼ inch strips
1 summer squash, chopped into ¼ inch half rings
1 zucchini, chopped into ¼ inch half rings
1 small sweet onion, chopped into fine half rings
3 garlic cloves, thinly sliced
1/2 cup packed, chopped cilantro
4 large eggs, whisked with:
½ teaspoon sweet paprika
1 teaspoon fennel seeds
½ teaspoon salt
Serve with flour tortillas that have been warmed in the microwave covered with wet towel or paper towels, about 40 seconds. Keep them covered.
-Heat the oil in a skillet on medium high. Add first the onions and the peppers and sauté for about 3-5 minutes.
-Add the zucchini, squash, and garlic. Sauté for another 3-5 minutes, on medium high. If you prefer your veggies cooked a bit softer you may sauté for another 2-5 minutes.
-Add the egg mixture and stir to coat. Stir until the eggs are cooked and fluffy.
-Remove from heat and add the chopped cilantro and lemon juice.
-Serve immediately with tortillas.
Ju bëftë mirë!