I decided to try a new farmer's market today. New, not just to me, but to San Diego. I thought it might be nice to patronize a new place in the hopes that it continues to grow, because otherwise there is only one farmer's market open on Mondays in San Diego, and it's pretty far north/inland.
BUT this one was a little too new. In fact, it would be better characterized as a farmer's stand, and not market since there was only one produce stand. So I picked up some cucumbers and strawberries, and headed to the supermarket to pick up the rest of the things I needed.
But oh what a terror the supermarket was!
Firstly, I couldn't enter the supermarket because there were two barefoot children clinging to a cart their father was trying to push out. (Seriously - why do your children not have shoes on? We don't live in the country and I'm pretty sure the health and safety code requires shoes around food.) They were screaming and crying and throwing a tantrum about something or other. And a line of us formed waiting until maybe this scene could move elsewhere so we could enter.
But once inside, it wasn't much better. I must have missed the memo about the supermarket giving away free money tonight because everyone and their mother was there. Would you believe the supermarket was out of broccoli? That must be where they put all the free money. The lines at the register stretched back into the aisles and I swear everyone must have been open. With my few items I went into the lines Thatdad affectionately called the "Checkout man lines" because you can ring yourself up and bag your own groceries. Even that line stretched down an aisle - mostly because I don't think people are quite competent to ring themselves up (and I don't think they're so honest about the 20 items or less).
I was thankful to get home!
If your farmer's market has more to offer than mine today, than this meal is the perfect way to make use of fresh produce. "Fries" are created by dipping zucchini and parsnip in egg white and breadcrumbs and then baking them until crisp. Fresh parsley brings out the sweet tenderness of a perfectly sauteed veal chop. (Which is obviously enhanced by the addition of butter to the pan.)
Sauteed Veal Chops
1 lb veal chops
salt and pepper
2 Tbsp butter
2 Tbsp oil
1/4 cup white wine
1 tsp parsley, chiffonade
- Sprinkle the chops with salt and pepper.
- Melt the butter and oil in the skillet. Add the veal chops to the skillet and cook for 4 minutes per side, or until desired doneness.
- Remove veal from the pain and add the wine. Scrape the browned bits from the bottom of the pan and boil for 1-2 minutes. Pour over veal. Sprinkle with parsley.
Only a couple days left to enter the Simply Bishop's giveaway post!