It’s that time of the year again. Oxford’s farmers markets are now in full swing. Just an update – the Oxford City Market has moved from its spot on West Jackson Loop to the Pavilion on All-American Drive. The Midtown Farmers Market is still located on North Lamar Boulevard, in the parking lot of The Depot.
There is nothing like freshly grown veggies and herbs, jars and cans of fruits and vegetables alike and farm fresh eggs. In light of this season, I’ll share a day’s worth of recipes, made up of many ingredients that can be sourced from any farmers market.
Breakfast: Vegetable scramble with home fries
Illustration by Jake Thrasher
This one is easy. If you can scramble eggs, you can make this recipe. You can pretty much make this recipe with almost any vegetable and potato you’d find at the market. You can also make this while dirtying only one pan, so you don’t have to start your day off doing dishes.
For the scramble:
Butter (as needed)
2-3 farm fresh eggs (depending on how hungry you are)
1 medium tomato (a roma variety would work well for this) drained of juice and seeds
Various herbs (suggestions: basil leaves, rosemary, thyme or parsley)
1-2 green onions
Salt and pepper
Cayenne pepper
Optional: shredded cheddar cheese
For the home fries:
One large potato or several red or gold potatoes
Paprika
Begin by washing the vegetables and herbs. Slice the potatoes into small to medium chunks (the smaller the chunks, the more quickly they will cook). Heat a skillet to medium-high and add a pat of butter or oil. Add potatoes and season with salt, pepper and paprika to taste. Cook for 15-20 minutes, stirring occasionally until each piece is crisp and browned.
While the potatoes are cooking, slice the tomato and remove the seeds and drain of juice. Slice the green onion and roughly chop herbs, setting a few of each aside for garnish. Break eggs into a bowl. Add salt, pepper and a dash of cayenne. Stir and aerate with a fork. Add green onion, tomato and herbs to the bowl.
When the potatoes are done, empty into a bowl or plate and wash or wipe the skillet clean. Heat to medium-low and add a generous pat of butter. When melted, add the egg mixture, scrambling slowly.
When the eggs reach a desired consistency, after about 5 minutes, turn the heat off and add cheese. Transfer to a plate with the home fries. Enjoy this delicious restaurant-style breakfast in the comfort of your own home.
Lunch:
illustration by Jake Thrasher
Bruschetta sandwich
This, my friends, is the epitome of summer. Bruschetta is a classic, light Italian antipasto that everyone loves. Make it into a sandwich, and I guarantee you’ll love it even more.
2 slices of toasted bread (any kind works, but crunchy artisan varieties or thick ciabatta rolls work well with the softness of the tomatoes and mozzarella)
1 bunch of basil
1 perfectly in-season tomato (any variety)
1 ball of fresh mozzarella
1-2 tablespoons of mayonnaise
1 large lettuce leaf
Salt and pepper
olive oil and balsamic vinegar to taste
Preheat oven to 350 degrees. Wash your tomato, basil and lettuce. Dry with a clean paper towel. Drizzle bread slices with olive oil and bake for about four minutes.
Slice or tear several large basil leaves, yielding about one tablespoon. Leave the rest intact. Slice tomato and mozzarella into several thick slices. Spoon mayonnaise into a bowl and stir in torn basil and pepper to taste.
Smear basil mayonnaise on one slice of bread. Then layer on mozzarella and tomato, sprinkling the tomato with salt and pepper. Add intact basil leaves.
Spread other slice of bread with mayo (or skip this step if you’re mayo averse) and top off the sandwich with lettuce and the other slice of bread.
Cut in half and serve with a light salad and olive oil and balsamic vinegar for dipping.
Dinner:
Ramen bowl with bok choy, shiitake mushrooms and six-minute egg.
Illustration by Jake Thrasher
Everyone loves a good ramen bowl, because when cheap meets healthy, we’re all happy. The best part is, it’s a great way to combine nutrients without a lot of fuss. As everyone knows, you can pretty much do anything you want with ramen noodles as a base, so you have options. Just make your noodles and pile them high with whatever pleases you. In case you lack some creativity in the kitchen, I’ve written out this recipe with stuff you’ll be able to find at your local farmers market:
1 pack of ramen (any flavor, because if you’re me, you’ll just drain the water and throw away the flavor packet)
1 green onion stalk, chopped
1 head of bok choy or any other leafy green
1 handful of shiitake mushrooms
1 egg
Salt and pepper
Optional:
1 handful peanuts, chopped
Meat of choice (or tofu, if that’s something you’re into)
Extras:
Soy sauce
Sriracha
Chili garlic sauce
Sesame oil
Okay, you have options. The first thing you’ll want to do is wash your leafy greens well and set aside. Wash the shiitake mushrooms and set on a napkin. Cut the bok choy or greens into smaller pieces (but not too small, as the leaves will wilt when sautéed). Half the mushrooms, slice the green onion and chop the peanuts. Save for later.
Start boiling water in a small pot. Once boiling, drop one egg in and time it for about six minutes. This will ensure it is cooked on the outside while preserving a soft yolk. Set the egg aside. Refill your pot and bring to a boil. Cook noodles according to package directions.
While you’re cooking your egg, bring a skillet to medium heat, then add sesame oil. Add the mushrooms, then the bok choy or greens, stirring occasionally. Add salt, pepper and a bit of soy sauce or chili garlic sauce. Once the greens are wilted and the mushrooms are tender, take the skillet off the heat and set aside.
Now that your noodles are done, you have two choices: drain the water and mix the noodles with a tablespoon of soy sauce and a tablespoon of chili garlic sauce or Sriracha, or cook ramen according to package directions, adding the flavor packet and creating a lovely broth. Either will be fine.
Now for the fun part: Add all of the elements: the cooked greens and mushrooms, the perfectly boiled egg, the flavorful and fresh green onion and the crunchy peanuts. If you decided to add a protein, place that atop your newly awakened ramen noodles. Enjoy.
