HUNGRY GERALD

No, a fat pig was not available at the Santa Fe Farmers’ Market. However, an adorable goat was tethered at one produce stand and was the recipient of many pats from little kids who demanded: “Mom, Mom, can I have a pet goat?” Lots of music at the Market including a first: A very good string quartet doing Bach and Mozart tuneful justice. Many handsome, tanned people having a good time. So, what did HG buy ? Shishito peppers. (HG will do a separate post on this tasty vegetable). Haricots verde (they will accompany grilled lamb chops tonight). Tiny eggplants (these little ones have more flavor than the water logged big ones). Baby turnips (sliced raw and sprinkled with olive oil and sea salt are better than radishes). Frisee (looking forward to a traditional Paris bistro salad containing bacon and a poached egg). Garden lettuce. Fingerling potatoes (really teeny tiny and at their best when given a quick fry with olive oil and herbs). Escarole (there will be an Italian escarole and bean soup on BSK’s menu). Two artisan goat cheese spreads — one with garlic and one with dill. Needles to say, everything at the market was organic, local and super fresh. HG and BSK’s culinary future is looking good.

There’s fresh garlic, just pulled from the earth, at the Santa Fe Farmers Market. This is the way garlic should taste. Subtle, savory, vaguely sweet and with a higher water content which drowns out all burn or bitterness. For most of the year HG and BSK (like most of the world) make do with dry (mostly over the hill) garlic from the grocers. So now is the time for spaghetti with very good olive oil, sauteed fresh garlic, some hot pepper and chopped Italian parsley, And, time to sup on Spanish garlic soup accompanied by grilled bread rubbed with fresh garlic and ripe tomato. The Farmers Market also has delicious small turnips and lovely radishes. BSK likes to fill her metal barbecue basket with spears of zucchini. thick slices of sweet onion, red peppers, turnips, radishes — and a few head of fresh garlic. When roasted over the barbecue, this melange is the perfect accompaniment to grilled spatchcocked chicken previously marinated in lemon juice and herbs. Oh yes, I’ll have another glass of that chilled Coppola Rosso.