As I mentioned in yesterday’s fatigue-abbreviated post, I spent a HOT day at the Schenectady Greenmarket on Sunday, gathering much delicious produce that I spent most of yesterday cooking and preparing. I have lots of photos to share!

First, the Greenmarket:

Cucumbers, regular and English
Cucumbers, regular and Asian

Eggplant
Eggplant, purple and white (the eggplant is actually named for the white ones, which resemble eggs)
Fresh veggies
Celery, beets, radishes, and some other root veggies

Garlic & Other Veggies from Migliorelli Farms
Garlic & Other Veggies from Migliorelli Farms
Oak Leaf Lettuce from Full Quiver Farm
Oak Leaf Lettuce from Full Quiver Farm
Baked Goods from The Placid Baker in Troy
Baked Goods from The Placid Baker in Troy
The Honey Guy, Lloyd Spear, at the Greenmarket
The Honey Guy, Lloyd Spear, at the Greenmarket

I also met some great business owners at the Greenmarket:

Elizabeth from Patsy Paws – Patsy Paws are all-natural organic artisan dog treats.  Her motto?  “If we wouldn’t eat it, we wouldn’t feed it to our dog!”.  Quincy loves the Nutty Chick variety (chicken and peanut butter).

Patsy Paws owner Elizabeth poses with her delicious pet treats!
Patsy Paws owner Elizabeth poses with her delicious pet treats!

Then I met Chris & Bert from The Red Barn in Ghent (Columbia County) – The Red Barn is a great little restaurant that serves only the freshest foods, in American Classic style.  They bring some great stuff to the Greenmarket, which I promise to try next time: chicken pies, mac ‘n cheese pies (!!), and fruit pies.  I learned that Chris is also a Twitterer, soI plan to follow her there, too! (@locavorechris).

Chris & Bert from The Red Barn
Chris & Bert from The Red Barn

So, after spending all of my money, here’s what I ended up making yesterday and today:

  • Classic pesto
  • Curried Pineapple and Stone Fruit Chutney
  • Moroccan Lettuce Wraps
  • Steamed Swiss Chard with Tomato

I only remembered to take pictures of the chutney, so here it is:

Curried Pineapple and Stone Fruit Chutney
Curried Pineapple and Stone Fruit Chutney

I tried a little bit of the chutney over roast beef tonight (instead of gravy), and it was outstanding!  Not too hot, not too sweet. Recipe can be found here. It makes a lot, so plan to bring some over to your neighbors! I brought some over to Chef Mark for him to try, but his son threw up as soon as we walked in the door, so we left. I don’t think it was because of the chutney.

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