We often see Alex and/or Sonja Overhiser at the BRFM shopping for fresh local produce and inspiration for their fabulous food blog. Last Saturday, Sonja stopped by the booth to say hello and had in her green bag blueberries, cucumbers, eggs, and cherry tomatoes.
In their “A Couple Cooks” blog the Overhisers advise readers to begin by shopping at their favorite local farmers market. Then ponder the ingredients; drawing from ideas seen on the internet or in cookbooks, eaten in a restaurant, or even from a family recipe.
Sonja described her process like this, “There are so many options to choose from. We try to hone in on a few ingredients that catch our eye, and then build a meal from there. For example, I love the multi-colored tomatoes and can’t keep myself from buying them. One week I used them in a fresh salsa and served it with scrambled egg tacos. The next week I sliced them and used them in a burrito bowl with fresh corn, black beans and rice, and then sliced on toast rubbed with garlic and olive oil and sprinkled with thyme.”
Here are three of the recipes they have developed recently after shopping at the Broad Ripple Farmers Market and becoming inspired!
We came across some lovely multi-colored cherry tomatoes and bell peppers at our local market, and were inspired to make panzanella. If you’re not familiar with it, panzanella is an Italian bread salad that combines dried, crusty bread squares with fresh vegetables and a vinaigrette. It’s a genius idea for using up bread that is less than fresh, and it’s extraordinarily delicious. You can use any fresh veggies you have on hand, but traditional ones are tomatoes, peppers, red onion, and sometimes cucumber. (For the full recipe, click here.)
Intrigued by the idea of a lasagna made with thinly sliced zucchini instead of noodles, we decided to give it a try. Unfortunately, it turned out to be a watery mess — although it tasted delicious. Cooking with a few friends who were up for making another attempt, we decided to stuff the lasagna inside the zucchini, thus avoiding the risk of lasagna sludge. What started as a failure turned out to be a great success -– delicious, easy, and relatively quick (well, quicker than a full lasagna!). A perfect use for the abundance of zucchini this time of year, or any time. (Get the full recipe here.)
The last weekend before we moved to our new house, we decided to cook one final meal in the old kitchen — this grilled eggplant parmesan. It was first made for us by Alex’s aunt and uncle. This is a fairly easy way to prepare eggplant; it does require a grill and takes a little time to put together, but the end result is well worth it. It’s elegant enough to serve for a lovely dinner, but also a crowd-pleaser that would work well for any family meal. We got these lovely eggplants from Broad Ripple Farmer’s Market. (See the full recipe here.)
Remember Sonja’s bag of produce I told you about? The tomatoes showed up in a burrito bowl, the blueberries were turned into a cobbler, the cucumbers were used in a cucumber and herb-infused water (posted on their blog this week), and the eggs were poached on top of whole wheat chive waffles (posted just yesterday). The cobbler and bowl may show up next week. Check their blog here for all their amazing recipes (and beautiful photography) and keep checking back for new dishes made with their finds from the Market!