Saturday morning at eight o’clock I’m at the Ferry Plaza Farmers Market for the weekly fruit, vegetable, meat and fish shopping. I think I mentioned previously that Carol and I do our own meal thing during days, so this truly is eats for one.
After market, and after the goodies are put away, I make up some eats.
Today, I put a layer of sliced cucumbers on a plate. These are little Mediterranean cucumbers, the skin is tender and delicate and the seeds aren’t yet fully formed, so you just slice and eat the whole thing. The one at the top is a Japanese cucumber, same deal. That’s an egg in the center, for scale.
Slice the cucumber on the bias so you get nice long elliptical slices.
Add a layer of peeled, sliced tomato and sprinkle with sea salt.
Add a layer of sliced fresh mozzarella and drizzle with olive oil. Salt and pepper to taste.
Put the plate under a preheated broiler for about two minutes.
Garnish with a still warm, quartered boiled egg.
That is so fresh and crunchy and soft and cool and warm, the combination of tastes is heavenly.
That was so good I did another eat-what-you-see about one o’clock.
This time I had to resort to a store-bought can of Bumblebee Tuna, but all else came from the Market.
Clockwise from left, torpedo onion, can o’ tuna, radish, cooked pinto beans, Mediterranean cucumber, endive, Spring Hill fresh curd cheese.
Chop, combine and dress with T.Marzetti Asiago Peppercorn dressing (oops, that’s store-bought too) or dressing of your choice (which could be olive oil and lemon juice from the Market).
The thing about it is, that it’s hard to screw up good, fresh ingredients… and as long as we’re at it, Sunday, I did it again.
That’s leftover salmon, which had been poached in wine. I heated it in a little butter. The cucumbers and tomato you probably recognize by now… and the olive oil and the sea salt.