Farm-Market-Fueled Feeding Frenzy

Since moving to DC, we've been eating a lot better. Not that we ate terribly before. I don't mean better in the healthy sense, but better in a conscientious way. In Philly we mostly shopped at Whole Foods and then at farm markets as often as possible, which was maybe twice a month. Now, with a market just a block away, we take advantage of the Chesapeake region's bounty every week, using Whole Foods for staples not available at the market, like garden burgers, Greek yogurt, and chai. Saturday mornings are a joy. I wake up every week raring to go see what goodies the farmers, bakers, and other purveyors have brought me--ok, us--that day. (Though wouldn't it be amazing to have the whole market to yourself? All the foodstuffs there just for you? No more pushing to get to the pears. No more waiting in line. Dream on.)

Anyway, check out what we've been eating recently. I'm not providing recipes because these dishes are E-Z to whip up from my ingredient suggestions. Also, I whip 'em up differently every time so there really aren't recipes. I'm a bit manic that way.

First up is my 20-minute better-than-any-jar pasta sauce: butter instead of olive oil (for extra body and silkiness), grated onion, minced garlic, crushed tomatoes (I like San Marzano), herbs (I typically use oregano and basil). Drizzle good olive oil over top when serving. Other variations include rendering pancetta instead of butter, splashing in some red wine, and adding cooked ground bison (the gaminess is glorious). I've even put vegetables like carrots, celery, and bell peppers through the food processor and added a spoonful or two to the onions and garlic to soften before adding the tomatoes.

Next are vegetarian bean or legume soups using whatever dried or canned beans or legumes you have on hand plus whatever greens and vegetables you picked up at the market. My base usually consists of half vegetable stock, half water, a small can of crushed or diced tomatoes, onions, and garlic. The sky's the limit after that. This includes herbs and spices, too. We typically get two nights out of these concoctions.

In the same vein is chili. I've done vegetarian, chicken, turkey, beef, bison, etc. I've used half fresh tomatoes, half canned--both traditional and fire-roasted. I've added corn, poblanos, jalapenos, chickpeas, kidney beans, black beans, even edamame. I've thrown in chili powder, cumin, smoked paprika, cilantro, shredded cheese. You get the idea. Try serving over rice, elbow macaroni, orzo, even quinoa. This usually yields two nights and a couple lunches.

Last up is something I just discovered that I'm now in love with: shredded Brussels sprouts. Shred them up like you would cabbage for cole slaw and add to browning butter. Season with salt, pepper, and caraway seeds. Saute for three to five minutes. Maybe crumble on some bacon. Eat.