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. Continue reading →

Slow cooked eggs with tomato and pickled onion relish

My beets were roasting and I remembered a recipe for Quick Pickled Onions I saw on the Coconut and Lime food blog. It is indeed quick and stupid simple:

Place 8 peppercorns in a pint jar. Fill the jar with sliced onions, leaving about 1/2 inch on the top. Add about 4-5 cubes of beets. Fill the jar about half way with red wine vinegar and then the rest of the way with white vinegar. Seal and refrigerate 1-3 days before serving.

I did that with two jars. I used the bulbous fresh red spring onions, which are available for about a month just now at the Farmers Market. Continue reading →