Market & Pantry Basics

Hi! I’m Jamie – I am excited to introduce myself to you as the Hillcrest Market Girl! I plan on posting for you at least twice a month on the Hillcrest Farmers Market site to keep you up to date on the whats, wheres, whens, whys, and hows of Sunday’s Hillcrest Farmers Market… So, let’s begin.

I thought the best way to kick this off is to make a simple list for you. Well, two lists, actually. One on market basics, and one on pantry basics. I know how sometimes entering the Sunday market, 125 vendors displaying their beautifully fresh picked produce and mouthwatering delicacies… It can be overwhelming! You may freeze up. I know I do. So, where to begin?

Well, that’s where these lists will come into play. A market basics list and a pantry basics list. Because, to me, they go hand in hand. If your pantry is well stocked, your Sunday market trip will be a lot easier, and a lot more manageable. And no, I’m not talking about loading up on produce before hitting up the beautifully fresh stands so you can buy less- I am talking about taking care of the staples so that your purchases at the market complement your pantry basics. Or is it the other way around? Whatever…

To me, there is nothing worse than watching produce go bad. Especially when it’s as beautiful as it is when it comes to you fresh from the Hillcrest vendors! My goal is to prevent this as much as possible, while still making sure you buy enough to feed yourself and your family all week long, keeping a budget in mind.

Pantry Basics

1. First and foremost, I like to be stocked in the canned department. Specifically, beans and tomato sauces. Always. Always always always. These cans will run you about $1 at the store- even if you buy organic- and they won’t go bad. Therefore, stock up. I like to have a few options of beans- but to name two: garbanzo (excellent to make hummus, Indian cuisine, Mediterranean cuisine, and more!), and black beans ( good for simple chilis, Mexican dishes, etc.). Beans add easy and cheap vegetarian protein to a dish. As far as tomato sauce goes, buy unsalted, unflavored diced tomatoes. Lastly, have some light coconut milk on hand. Great for so many soups and sauces! You will find more uses for these things than you even know- especially if you continue reading this blog!
2. 

   It's most useful to keep plenty of grains on hand!

   Dry grains- such as rice, quinoa, barley, pastas, etc. Pretty self explanatory, but these last a long time and lend themselves to (dare I say) every single dish you’ll make. You can buy these things at Good For You Gourmet, right at the market!

3. If you’re going to keep some produce on hand, I suggest having garlic, onions, carrots, and ginger. Like said above, these items have a long shelf life, and they add flavor base to most recipes you’ll create.
4. Eggs! The incredible egg. So many uses, such a good source of vegetarian protein. They last a long time. They are quick to cook. They are great to use up some market produce in a quick omelet, for example. Ah, eggs. I can go on and on. Always have eggs. Bottom line.
5. Oils/spices: Olive oil-extra virgin. So, so necessary. Also, butter. Unsalted (you can always add salt yourself!). Spices etc: Kosher or sea salt is VERY important for cooking. They flavor without making your food salty. I’ll have to write an entire post about this. Also, black pepper. Cumin. Cinnamon. Curry powder. Oregano. Red chili flakes.

Alright, now that your pantry is stocked, it’s time to hit the market.

Market Basics

1. Before you go to the market, make yourself a list, or a plan. A theme helps. Maybe you want to make a lot of Mediterranean meals this week. Or Mexican food. Whatever it is, a common theme of the week allows you to narrow down your options as far as herbs go and vegetables in general, and cheeses too! I’ll get you started for this week. Pick up a bunch of hearty kale, a stalk of celery, and some fresh parsley (for recipe below). Also, the beets are delicious right now! Just sayin’…
   

   Kale, herbs and greens are available in one swoop at your Hillcrest Farmers Market!

2. When you get to the market, do a once over. Walk around, see what there is going on this week, take it all in. Mentally note what looks good to you, maybe who has the best prices, etc.
3. Be open minded. Ask questions. Something that is so great about farmers markets is that you are buying your produce from the growers (in many cases), or at least someone that is very knowledgeable on their product. Ask about preparations, pairings…ask for a sample!
4. Go hungry! Buy what was on your list, and also treat yourself to some good grub. It’s Sunday, after all! Browse the restaurant vendor stands and even buy…maybe a cookie from the Cravery! They are delicious! Or how about a tamale at Gourmet Tamales (Have you tried their spinach, feta, tomatillo? Yum!)
5. Lastly, be prepared with cash- small bills are good- and of course, your reusable bag! Have fun ☺

So, now you are home, with a full belly, your market fresh produce in hand and maybe even some meat you picked up. Guess what? You have everything you need in your pantry to complement a healthy, home cooked meal in no time. For example, see the recipe below for vegetarian quinoa and bean soup.

Vegetarian Quinoa and Bean Soup

by Market Girl, Jamie Weisman

Serves 4 | This soup will warm you from the inside out on a chilly night. It is full of aromatics, nutritious vegetables, and it is hearty enough to keep you satisfied. Although it is vegetarian, the mixture of quinoa and beans make it a complete protein, while also keeping it within budget. Enjoy!

Ingredients

1 yellow onion, diced
3 cloves garlic, minced
3 carrots, diced
3 stalks celery, sliced
½ inch ginger root, minced (real small!)
1 bunch kale, roughly chopped
1 can garbanzo beans (chickpeas), drained
1 can diced tomatoes, unsalted
1 cup quinoa, uncooked
Handful of fresh flat leaf parsley
6 cups water
2 Tbs Extra Virgin Olive Oil
Salt and black pepper, to taste

Method

Start by grabbing your biggest pot and heating it over medium high heat. Once it is hot, film the pan with olive oil, about 2 Tbs should do. Throw your onion, garlic, carrot, celery, and ginger in there, allowing them to brown and caramelize on the bottom of the pan. Achieving this caramelization is going to give your soup so much flavor! Stir once with a wooden spoon and then add your kale, drained can of garbanzo beans, and quinoa. Add your tomatoes and water and stir once to incorporate it all. Add salt and pepper, and at this time taste your broth. If it tastes salty enough to you, go ahead and cover the pot and let it all come to a boil. Then, after it boils, go ahead and bring it down to a low simmer for 25 minutes. Garnish with parsley and serve with crusty bread!

Enjoy!