Saturday, May 15, 2010

How to Cook with the Bounty You Bring Home from the Tailgate Market

This morning we visited the Mills River Tailgate Market again.  There weren't as many vendors there as last week, but we still had lots of good food to choose from and great people to talk to.  We bought a tomato and caramelized onion focaccia bread, rainbow radishes, and red leaf lettuce.  Then we went to the Hendersonville Tailgate Market on King Street and bought vegetable transplants for our garden and some shiitake mushrooms.

I was talking with a woman at the first tailgate market and she commented that she always bought so much at the market because it looked good, but then she didn't know what to do with it all when she got home.  She talked about pulling out cookbooks and watching cooking shows and all the special ingredients that she thought she needed.  I suggested that she keep it simple and just enjoy the tastes of fresh, wholesome food and gave her some ideas.

Thinking that maybe some other folks might also be struggling a bit with this question, I thought I would share what I made for dinner tonight with the bounty we brought home from the tailgate markets.  This meal took me about 35 minutes to leisurely prepare.

Corn on the Cob
Shiitake Quesadillas
Tomato and Caramelized Onion Focaccio

The corn on the cob was frozen from last year's garden. It was a bicolor corn, 'Ambrosia',  That is the best corn!  We froze it four ears to a bag.  Just bring a pot of water to boiling, add the frozen ears, and boil for 20 minutes.

For the quesadillas, I sliced the small container of shiitake mushrooms, a small onion, and two garlic cloves.  Sauteed them in olive oil and then added about 3/4 of a cup of frozen chopped banana peppers (also from last year's garden).  Seasoned with sea salt and fresh ground black pepper.  Laid out four flour tortillas, sprinkled with shredded sharp cheddar cheese, spread the mushroom mix on top, folded in half, and cooked till golden brown on a lightly oiled griddle.  Cut each in half to serve.

The salad was fresh lettuce, thinly sliced radishes, a sprinkle of cheese, and croutons, lightly drizzled with a shiitake-sesame dressing (Maple Grove).

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