The farmers market is one of the best ways to get fresh veg and support local farmers, stimulate the local economy and basically save the world with a radish and a zucchini. So where in SamHell am I supposta get tasty greens in the winter? I could go to the box chain supper-market and get some nice GMO’s shipped thousands of miles, yeah – or not, so it’s off to the winter farmers market. On a balmy winter Saturday, I think it topped out at 30° in the sun, really nice – no seriously, it was a beautiful day – K and I headed out to Providence (Pawtucket actually, but let’s not split hairs) for some nice indoor farm fresh. The place was packed, how cool was that? – all kinds of vendors, fish, cheese, veg, live music, and yes, pigs…in the form of tasty sausage. And so many people shopping: Old hippies with gray hair, young punk rockers in red doc martens, hipsters in tight jeans, art students in paint splatters, yuppies with babies in fancy strollers – all saving the world, or more importantly helping to ensure that I can get fresh food locally. So back at home, with week’s worth of veg, a martini in my paw and creme brule cooling on the counter, and snow predicted to start any second now, it’s been a very good day. -Quick note, crème brûlée impresses the hell out of company and is wicked easy to make.
Z’s crème brulée
4 egg yokes
1 1/2 cups heavy cream
1/3 cup sugar
1 tsp vanilla
(all organic ingredients if possible, obviously.)
Wisk yokes and sugar until smooth (pale). Add vanilla and wisk in cream. Strain into 4 4oz ramekins. Bake at 300°for 45 minutues in a water bath (ramekins in a glass dish filled half full of boiling water) or until jello-like in center. Cool to room temp. then refridgerate for at least an hour. Before serving, dust a thin coat of sugar on top and get out the blow torch. Bon appetit! Z-