Man in the Kitchen

When you have a place in Maine, lots of folks come to visit which means lots of meals to think about.  As a rule, guests, especially the ladies, are quite helpful, but what a surprise when a guy insists on taking over the kitchen.  Go for it I say!

First, we had to go to Beth’s, a nearby farmstand with loads of beautiful fresh produce.  You’ve never seen such rapture on a guy’s face when he saw all there was to choose from.  He selected with, so he said, no fixed idea about how the veggies would be used for dinner.  Hmmm, I like that.

Veggie shopping done, next stop was the fish market where he selected beautiful halibut filets and right out of the water scallops,.

Then to the kitchen where the real work began.  His wife and I were the peelers and choppers while the fella looked through the pantry for spices, oil and vinegar.  Next thing you know the house was filling with delicious aroma, and still there was no clue about what the finished dishes would be.  Talk about spontaneous!

To keep the chef going, we had to ply him with good wine.

All done, and here’s what we had.

First course was sliced watermelon topped with goat cheese, blackberries, basil and a vinaigrette dressing.  Very refreshing on a warm night.

Second course was seared scallops atop sautéed  chard and finished with a warm bacon vinaigrette.  What an interesting combination of ingredients and beyond good!

For the entrée, he prepared a corn pudding made with lots of fresh cream, roasted beets and purple haze carrots and pan roasted halibut topped with a creamy tomato sauce.  Oh my goodness, by the time we finished this meal the rest of us thought we had died and gone to heaven.  Keep in mind there were no recipes, no measured ingredients, and the results were incredible.  The only hint for really good food is that the dish should have a combination of sweet, tart and acidic flavors.  More important, anything with bacon is good.

This guy doesn’t do dessert, and we really didn’t need one, but I just happened to have some tasty, all natural ice cream from the Ice Cream Lady and some freshly baked cookies to provide the finishing touch.  I wish Martha Stewart had been around to sample because I’m sure this meal would make the magazine.

Find lots of good recipes at Foodie Friday 

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Eat Fresh, Eat Local

Eat fresh, eat local has become a mantra when it comes to food in Houston.  That should be easy to do when you consider that, along with Florida and California, Texas has the longest growing season in the country.

Farmers’ markets have sprung up all over the place.  They can be found in parking lots at Rice University, shopping centers and restaurants, around the reflection pool at City Hall, at Discovery Green or in many neighborhoods.

Everything there is fresh and locally grown, meaning it came from somewhere in Texas.  And, of course, it has to be organic.

Fruits (can’t wait to make a pie with fresh dewberries) and vegetables are not all there is.

There is cheese

and olive oil (yep, made in Texas)

and baked goods, which for me means cookies,

and sometimes wine.

Some food is ethnic, ready to take home for dinner.

And not everything you find at the various markets is edible.  There are some clever handmade things like these adorable puppets

and hand embroidered cards.

No matter what is there, the good news is that the markets are getting people out, making them think about what they eat.  The only thing that is a bit troublesome is that the prices are steep which means that  these fresh and local products are not accessible to all, and that makes you wonder how we can do a better job positively impacting the eating habits of a obese country.

What are your thoughts about the way we eat?

Linked to Favorite Things Saturday and Seasonal Sundays.

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On to San Antonio

The Texas Hill Country is a short drive from San Antonio, best known for the Alamo and the River Walk.  Since those sites were familiar, we explored an area new to us, the old Pearl Brewery which is now home to a farmers’ market, restaurants and the Culinary Institute of America.

The farmer’s market was crowded with shoppers.

As good as all the fresh produce is, I must confess that here was my favorite thing.  The Mexican chocolate toffee was beyond good!

To keep the crowd entertained, a band was playing all those songs we love to hear

which made some people feel like dancing.

San Antonio has  an hispanic heritage, especially evident in the food.  

This restaurant prides itself on serving dishes reflective of what you would find on the streets of Mexico, nothing fancy, just good.

Tienda de Cocina is filled with cookware, dishes and foodstuffs for authentic Spanish influence at home preparation.

A few steps away from the market activity is the Culinary Institue of America where students are being trained to become the next top chef!  As part of their training, they prepare food for and run a bakery and an Italian restaurant where the taste tempting treats are tantalizing.

How do you like this chandelier made from frying pans!

As the Hill Country and San Antonio indicate, Texas is a good place to explore.  Come on down!

Linked to OutdoorWednesday

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Fall Bounty

Beth’s is one of my favorite places.  Several weeks ago you got a look at the beautiful produce there.  All that is still available, and this time of year the market turns into a wonderland of color and texture that is irresistible.  Just take a look.

Gourds in all shapes, sizes and colors start my heart racing.

And pumpkins.  Who knew there could be so many kinds!

Double ugly….have you ever heard of such?

Surely, that’s not referring to us!

The corn

and the mums…..how can I resist?

Now that I have some of all, what to do?  Well, you’ll have to come back later to find out.

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Common Ground

Each year Maine Organic Farmers and Growers Association (MOFGRA) sponsors the Common Ground Fair in Unity, Maine.  What fun it is!

To enter, you can go by wagon

or walk through the woods.

You will see winners of the biggest, most unusual, newest vegetable species,

entertaining exhibits ,

produce to buy,

and tempting handmade goodies.

All this and so much more to see and do in three days.  Let’s go back next year!

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Fresh Produce Fetish

I can’t help it.  I love farmers markets or produce stands or anywhere selling fresh garden goodies, and now is the time of year when they are at their best in Maine.

Today I stopped at Beth’s Farm Market, where everything is grown on site and looks so yummy that you want to take it all home.

Hmmm, how to decide between eggplant,

radishes and carrots,

tomatoes picked fresh just today

and peppers all shiny and green?

My mouth is watering… don’t tell me there’s more, but the sign says there are lobsters and oysters, too,

and out of the corner of my eye I see pie, strawberry/rhubarb I think, waiting to bake.

Oh no,  fresh strawberry shortcake topped with real whipped cream, how can it be?

Enough I say, let’s take it all on this wonderful, delectable Foodie Friday.

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Meet Diane

Anyone who thinks basket weaving is a snap is wrong.  I made coiled baskets once in my career as a fiber artist and quickly decided it was a task requiring considerable skill and time, so when I spotted Diane Weiser’s baskets at the Camden, Maine, Farmers Market I was immediately appreciative.

Diane is a busy lady.  She farms with her husband in Unity, works several different markets each week and somehow finds time to weave beautiful baskets that are as useful as they are lovely.  Even at the market her hands are busy weaving, giving customers a first hand look at her technique.

I couldn’t decide which to buy

but finally chose a picnic partner which Diane custom made for me mixing purple reeds, hand dyed of course, with natural in a pattern I was especially drawn to.

The girls are loving having it contain their special colorful flatware.

I, of course, envision it on the boat filled with brightly colored napkins and tableware.  My turn is next.

Like many artisans, Diane doesn’t have a website, but if you like what you see , she can be reached at Hubbard Brook Baskets, 207/568-3201.

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