Hello and welcome! First and foremost thank you for visiting our new little spot here in the world wide web. I mentioned on yesterday’s post that our good friends visited us this past weekend all the way from Charleston, SC. What I did not mention is that one of them is a fabulous, absolutely amazing chef. He’s done catering for years, owned his own gourmet market, and generally wows the socks off of anyone who tastes his creations. Because of his talents, I knew we had to take him to the local farmer’s market. Let’s just say he was not disappointed.
As wonderful as Charleston is, their farmer’s market is a tenth the size of the one here in High Point (near the airport). I believe our friend bought at least one of everything there. Of course, I paid attention to what he was getting and begged him to share any preparation, seasoning, and cooking tips he could think of for the more unusual veggie varieties. Partly due to his suggestions and partly due to the beautiful color of the selection, this is what I ended up with.
My favorites are the little eggplants and variety of acorn squash. The eggplants are called “Twinkle eggplants”. Per Kenny’s advice, I sliced these babies up, drizzling a little olive oil on them and seasoning them with cracked pepper and salt.
I then put them under the broiler for a few minutes, where the crisped right up. I loved them and even Aaron, who swears he cannot stand eggplant, ate them up with gusto. He said they tasted more like squash cooked this way, FYI.
With the beautiful color of the eggplant, I couldn’t help myself but paint a picture of them. This one I whipped up in a few minutes and is my first attempt at getting back into painting.
As you can see, I’m a little rusty. Nevertheless, practice makes perfect and with all the beautiful veggies available this time of year, I’ll have lots of subject matter to choose from.