Saturday morning was spent at the Farmers’ Market looking, scrutinizing, sampling, talking & laughing. The spoils of the day ranged from maitake mushrooms, mixed germinated beans, raw feta cheese to great tasting free range, pasture raised eggs from Eatwell Farms. I learnt that raw feta cheese can be preserved by storing them in brine or whey, not that I am going to do it, but it’s good to know.
The mixed germinated beans were fun, I cooked it with my nutty flavored organic rice with red wine vinegar – very simple and healthy. I paired this with some saucy maitake. I am trying to break away from letting spices overpower the food which usually is the case with Indian, Thai or Mexican food and consequently killing the natural flavor of vegetables or meat. My new style is to use very few ingredients, with techniques like boiling, steaming, baking & broiling. So if basic ingredients is all I’ve got then I’d better go for the best eggs, asparagus, carrots, cheese you name it.