This market is like no other - it's a trifecta of local farmers, artisans, and food vendors ... the smells are amazing and the local art is one-of-a-kind. We love it so much we have dragged both of our parents through the maze of tents and people when they came to visit :) Our last trip to the market will be this coming Saturday. Looking forward to updating you all on the bounty and resulting feast to come ...
Puppa picked my brain and relatively quickly discovered I loved mushrooms. Next I knew he was on a mission to pick the best ones to whip up during supper. He chatted with this local farmer, Motown Mushrooms, selling beautiful looking Oyster Mushrooms and inquiring about the best cooking method. To our pleasant surprise: simple preparation. Oil, S&P on the grill for a few minutes (let me tell you ... they were unreal. Meaty. Salty. Hearty. mmmm). That is the way The Roses choose to enjoy all of their meals: simple, fresh, & properly cooked. I have come to crave my food prepared this way because I truly enjoy the taste of the ingredients :)
Here are a few pictures of the bounty and what we made:
Rustic Grilled Vegetables
Zucchini & Summer Squash
Salt & Pepper
While the coals are heating up, prep your choice of vegetables. Wash and pat dry each vegetable then cut them in half for a rustic look. For the onion, we cut 1/4 inch thick slices and skewer them so they stay together on the grill. Lightly coat with canola oil. (You can use your cooking spray to get an even coat on all sides. When we are out I pour a small amount of oil into a bowl and lightly smooth over the surfaces with my fingers. Be sure not to drench the veggies as they will soak up the oil and be greasy.) Season liberally with salt and pepper. Sometimes we add other seasonings such as cayenne or slap-ya-mamma.
When the coals are hot and ready (or the chicken is halfway done) add the vegetables and let them be for nice grill marks. Cover the grill and let them cook for 5 minutes. Remove cover and flip them over. Cook for another 5-10 minutes based on vegetable size and preference (I like them slightly charred!)
To keep warm: place them on tinfoil and keep in the oven until you are ready to serve.