One of my new favorite things in Richmond is the Byrd House Market, the farmers' market at the William Byrd Community House in Oregon Hill. Charlie and I have been twice now -- it is awesome!! We have been eating really healthy foods and have been trying hard to eat fresh and organic. After our trip to France where a major highlight was all of the wonderful open air markets, we were psyched to discover this Tuesday night farmers' market less than 5 minutes from out apartment.
So far we have tried fresh strawberries, cucumbers, a variety of squash and zucchini, mixed greens, and swiss chard. Everything has been fabulous!! We also bought 2 tomato plants and 2 pepper plants which are thriving in our garden. Next week we want to try some eggplant!
I recently discovered an awesome healthy eating blog -- Kalyn's Kitchen -- which has some wonderful recipes. We used squash and zucchini from the farmers; market this week to make this recipe from Kalyn's Kitchen. It is definitely a new favorite!!!
Easy Calabacitas or Squash with Onions, Chiles, and Cheese
4 medium zucchini or yellow squash(or use two of each)
1 onion, chopped
1 can (4 oz.) diced green chiles (also called Anaheim chiles, do not use jalapenos unless you like really spicy food)
1 cup plus 1/4 cup grated low fat Mexican cheese blend or grated cheddar cheese
1 T olive oil, (more or less depending on your pan)
salt and fresh ground black pepper to taste
Wash squash and zucchini and cut lengthwise into fourths, then into slices about 3/4 inch thick. Heat olive oil in heavy frying pan. Add onion and saute 2-3 minutes, until starting to wilt. Add squash and saute about 4 minutes, or until squash seems not quite half cooked.
Add canned green chiles with juice to the pan and cook 6-8 minutes more, until squash is cooked but still slightly chewy. (This is a personal preference, but I prefer mine a little on the crisp side. Cook a little longer if you prefer a softer texture. More mature squash will take a bit longer to cook.)
Sprinkle one cup of cheese over and cook 1-2 minutes more, stirring until cheese is melted and squash is partly coated with cheese. Season with salt and fresh ground black pepper and serve immediately with a bit more cheese sprinkled over each serving.
image above, "Byrd House Market," borrowed from john.murden at www.flickr.com/photos/murden/1081689707/
recipe from kalyn's kitchen: http://kalynskitchen.blogspot.com/