One of the weekly farmers markets here in Gainesville is held downtown on Wednesday afternoons. I pretty much always want to go but used to forget 98% of the time, plus parking is hard to come by. It just so happens that the job I’m working at right now is downtown, located right across the street from the market. I take the bus to work daily, so today after work I purchased some wares then caught the bus that came 30 minutes later than the one I normally take. It worked out pretty darned perfectly, so I think this is what I will do most every Wednesday for the next couple months.
I have to say, the farmers market is continually just a little bit disappointing. There are plenty of booths and plenty to choose from at each one, but it seems like most of the booths have the same selection the other ones do. It makes sense that each farm located near here would do well growing the same stuff, but I guess I wish someone would offer something different or spectacular.
Anywho, I did get some good stuff. Red swiss chard, cucumber, red bell pepper, blueberries and patty pan squash. I’ve never had patty pan squash before, so I guess I can’t really complain about the selection at the market. Aren’t the patty pans adorable?
All for $9, and the blueberries alone were $4. It’s a lot of blueberries though. Hooray for the start of blueberry season! Hopefully soon the u-pick farms will start up.
The lady at the squash booth suggested grilling the patty pans when I asked about them, so that is what I did. I sliced them vertically to keep the shape, and once on the grill pan they reminded me of the underside of a manta ray, how they look like they’re smiling at you.
As the squash were grilling I noticed the distinct scent of cooking pepperoni. I’m not even kidding. I did put freshly ground black pepper on them, but not more than I normally would have added.
I tasted one, and it totally tasted like spicy pepperoni mixed with squash. I’m so confused. I’ve consulted the internets and nobody else seems to have experienced this phenomenon. I haven’t used my grill pan in a long time, so maybe there’s residue from something else, but I wouldn’t think residue could impart such a strong flavor onto squash. Anybody have a theory? By the way, check out those grill marks.
I also made wheat orzo with red bell pepper, swiss chard ribbons and lemon butter sauce, and topped it with toasted pine nuts and almond parmesan. Sounds fancy, huh?