Saturday, August 4, 2012

Weekend Cooking: Farmer's Market, Food on the Table, and Farmer's Market Vegetarian Quesadillas

What I bought from the farmer's market on Friday afternoon.
Photo taken by me on August 3, 2012

Since my first attempt at vegetable garden didn't do all that well this year (that's a whole separate post I'm working on), I've started doing the next best thing - visiting our local farmer's market. And by "started doing," I mean that Friday was the first time in THE ENTIRE ONE YEAR that we have lived here that I've gone to the farmer's market. Which is all kinds of ridiculous, because there's no reason this should have taken me this long. They set up in two locations: on Fridays, they are in the parking lot where the LIBRARY is (I mean, hello!) and on Saturdays, they are in the parking lot of the township building.

Anyway, so I picked Betty up from gymnastics camp on Friday afternoon and we had some time to kill before picking up Boo. We meandered over to the library and then to the farmer's market. Betty immediately started yammering to the sellers about how we were going to be doing all of our shopping there from now on because the food is local and tastes better because it doesn't have so far to travel. My girl. Taught you well.

I was just buying whatever looked good and whatever I knew our family would eat. All the produce in the photo above came to around $30. (What's not pictured is an additional 6 ears of corn and a couple cherry tomatoes that rolled off the table while I was, as The Husband says, channeling my inner Annie Leibovitz by photographing produce.) I generally spend around $20-$25 in the supermarket for much fewer fruits and veggies than what I got at the farmer's market.

Meal Planning with Food on the Table
I've been trying to be more conscientious about meal planning, given my unemployed status recently. Have you guys tried Food on the Table yet? I'm LOVING this site. Food on the Table integrates the sale items at your supermarket with your menu preferences AND GIVES YOU IDEAS FOR WHAT TO MAKE! And it is damn accurate too. Yes, I checked ... because a) I am crazy that way and b) I'd be pissed as hell if the site told me that something was on sale at Giant Eagle and it wasn't.

But it WORKS and it works beautifully and it is fabulous.

(Food on the Table isn't paying me to say any of this, by the way.)

I actually had an honest-to-God meal plan last week. (OK, I picked up sandwiches from Sheetz mid-week because I didn't have anything planned, but hey ... 4 out of 5 days ain't bad!) I have a meal plan prepared for this week, too.

Farmer's Market Vegetarian Quesadillas
Tonight's dinner combined my bounty from the farmer's market along with my new meal-planning prowess thanks to Food on the Table.  I made Farmer's Market Vegetarian Quesadillas, with some changes and one notable addition: I included one package of MorningStar Farms Meal Starters Chik'n Strips.

As I was chopping the veggies, I had water boiling for the beautiful corn that was picked yesterday morning.


Back to the quesadillas:

Ingredients

1/2 (cup) red bell pepper, chopped  (I used one green pepper, which wound up being 1 cup)
1/2 (cup) zucchini, chopped (I omitted; the kids and husband aren't zucchini fans)
1/2 (cup) red onion, chopped (I used half of one of the large onions)
1 (tablespoon) olive oil
8 (9 inch) whole wheat tortillas (we had flour tortillas to use up)
1 1/4 (cup) shredded reduced-fat sharp cheddar cheese (I may have added a bit extra cheese)

Directions
In a large nonstick pan, cook red pepper, zucchini, and onion in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. (This is an untouched, straight out of the camera photo. Don't these onions and peppers look gorgeous?)


My note: I added the Chik'n Strips in the middle of cooking this. See?


Remove vegetables from pan.


Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with another tortilla. Cook until cheese melts, flipping once.

(FLIP ONCE??!! Like, as in the WHOLE QUESADILLA??? That made me SO NERVOUS, yinz. Like, Olympic performance nervous. Because, you know, I do not flip food. This is not a skill that I possess. 

The results? The judges (i.e., my internal critic) deducted some points for movement and shiftiness of the quesadilla, but overall the quesadilla stayed intact.) 

Repeat until all ingredients are used.

The Husband and I loved the quesadillas. Boo's not a fan of onions, so next time I need to decrease the amount for him. The kids also had a hard time finishing an entire quesadilla along with a corn on the cob; one quesadilla might be sufficient for both of them, with two pieces each.

But, you know, they tried this and ate about half of it. Which is HUGE in this house.

This one goes into the regular rotation ... as does a visit to the farmer's market (which is open until the first week in October!)


Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs.


copyright 2012, Melissa, The Betty and Boo Chronicles If you are reading this on a blog or website other than The Betty and Boo Chronicles or via a feedreader, this content has been stolen and used without permission.

5 comments:

Book Endings said...

These look and sound wonderful. I love going to the farmer's market. There is a very large one in the city, and a smaller one in my small town. You've given me the itch to go this week - Thanks for the recipe!

Beth F said...

Good for you! I never miss the farmers' market during the summer & go to the grocery store only for things like orange juice and olive oil. Our market is open May to early November.

Those quesadillas look awesome.

JoAnn said...

Hurray for the Farmers Market! We loaded up yesterday, too. I made quesadillas (from a Pinterest recipe) the other night that used black beans, avocado, and Mexican cheese. Unfortunately, the avocados weren't ripe enough - it would have been delicious if they had been. We'll try again...

(Diane) bookchickdi said...

Thanks for the tip about Food on the Table, I'm going to check it out. Your quesedilla looked fabulous too.

Alex @ Brain, Body, Because said...

Thanks for sharing that link to Food on the Table. I'd never heard of it and I can *always* use help with meal planning.