on the rhode

Rhode Island

Farmers market, Cranston RI.,Wrights Diary Farm North Smithfield RI., Not shown, Sunset Orchid Farm, Scituate, (apples, cider, and pastry)

Getting close to peak foliage, fresh produce available in the city farmers market, coffee and donuts/baked goods  available  for breakfast while you shop on a cool, quickly warming morning.

Fruit from other farms in the North along with fresh baked goods!

 

plenty of space at this farmers market

olive bread,cookies,donuts,apples, cider, peppers and peas

from the diary farm cheeses and pizza strip

spinach pizza strips

mini eclairs

pastry

olive loaf, very tasty

fresh peas (stir fry?) and peppers (stuffed?)

 

 

Shopping

Farmers market, Providence, Thursday 

Let’s hit the road!

Off the the farmers market we go, not exactly the best choice for a Sunday, the bulk of the Farmer’s Markets locations are set up  Saturday and during the week.

First stop Slater Park Farmers Market. 

Que up to the fresh fruit and veggies, broccoli crowns, cucumbers, zucchini, onions and the like available some priced by each and some by the pound. Didn’t get to note all the prices but the corn is 75 cents per ear. Cauliflower $4 each, carrots $2/lb, cukes $1 ea, green peppers $1 ea.

Specialty items available, Sacred Cow Granola and the Honey Shop. The vendors  there  offer tasting samples and an abundance of information on their products. Items considered pricey compared to store brands, but a farm to table product, a part of the cost is to support the local craft people and farmers. I couldn’t afford to shop these products often but occasionally it’s worth a purchase to taste and use these products in a recipe. The apple cider vinegar for example, will make an excellent vinaigrette dressing for greens by simply adding olive oil.

Next we’re off to the SEMAP,South eastern Massachusetts Agricultural Partnership farmers market Stony Creek Farm in Swansea.

Again for a Sunday not a big gathering but a few booths, here on an actual farm site.

ZZZZZZZZZZZZZZZZZZZZZZ…………………

Mixed vegetables

When the local farmers market , backyard garden, or store purchases gives you fresh veggies, there’s only limited time to use them.

Usually, I avoid  refrigeration if possible. Processing can take several forms, one being roasting. Here is a combo of rainbow carrots, peppers , onions, hot peppers, white onion Garlic, etc. salt and pepper, season to taste.

lightly drizzle with olive oil and sprinkle from time to time with chicken stock while roasting at low  heat.

cool, refrigerate and serve as a side dish or any other use.

 

 

Boar Osso Buco

Time for another recipe of Osso Buco, very similar to a previous post, osso-buco-or-baked-marrow-bones/.

Boar shanks from PV Farmstand, purchased at the Wintertime Farmers Market.

Ready, a few simple ingredients that are slow cooked.

Find a covered oven proof pot that will nestle the shanks.

Prepare a mix for breading the shanks, here a combination of flour seasonings and breadcrumbs.

A good sized heavy pan for browning the shanks, a combination of olive oil butter in the pan and plain olive oil ready.

Coat the shanks with olive oil……

Now dredge in the seasoned breadcrumb and flour mixture……….

Coat liberally with the mix…..

Gently fry the shanks till golden brown…..

Turn on the sides to brown and seal exterior surfaces….

when browned, return to the cooking vessel….

add chopped onion to the oil in the browning pan……

Add the sauteed onions to the pot with the shanks…..

Add chopped tomatoes and some tomato juiced (canned is OK) to a sauce pot….

Heat and add wine…..

Add the sauce to the pot…..

Add enough liquid to go about 2/3 of the depth of the cooking pot….

Fresh aromatics dot the surface…..

A layer of parchment paper atop……Cover and Bake low and slow about 325 degrees at least an hour and a half.

Later…… DONE…..

Now the next day, (once cooked, cool and refrigerate at least a day beforehand, it’s worth the scheduling beforehand, once cooked will keep well in fridge), diced veggies and saute….

Bake some small  potatoes, fry or broil them slightly to crisp up the skins…. reheat the shanks with the congealed gravy……

Plate it up ! On shank per serving…..

Serve with a homebrew ! Definitely not a boaring meal !

Later on ,serving variation #2, with rice and broccoli and carrots…

Again, one of my favorite cuts of meat….

My compliments to the chef, your not the only one who sucks the marrow from the bones ……  !!!