Friday Night and Farm Stand Finds

Friday night Scott surprised me by taking me to The Black Whale in New Bedford for dinner.  There was about an hours wait to sit on the deck so we decided to eat inside where, to our surprise, there was no wait. We were immediately not impressed with the menu selection and costs but decided to stay and give it a shot.  The service was quick and our drinks, apps and even entrees came quickly.  The food itself was mediocre at best, once again not impressed and won't be going back anytime soon. 

On our way home we decided to go for a drive and ended up seeing a family of deer along the side of the road.  As we continued to drive we stumbled upon a farm stand.  As it was starting to get dark we pulled in to take a look.  It was an honor system stand with a great variety of veggies.  With flashlights in had we went through the bins to see what they were offering.  We grabbed a squash or 2, put our dollars in the bin and knew we would have to come back, with a little more cash!

So today we did just that.  After telling my mom about it she wanted to check it out so we headed over this morning to grab some fresh picked veggies for the week.  We grabbed some Purple Potatoes, Julienne Cherry, Green Zebra and Red Lightning Heirloom Tomatoes and some mini "lunchbox" peppers.

So tonight we will be having some roasted purple potatoes, a heirloom tomato salad and thick cut smoked pork chops.  Stay tuned for recipes and photos!

Sauteed Squash - Farmer's Market

This time of year one of my favorite things to do is to go to the local Farmer's Market that is held every Sunday on the lawn of Fairhaven High School. All the produce is locally grown and extremely fresh and flavorful. This week I came across Zucchini Balls that I just had to try.  I also grabbed a couple summer squash to go with them.

I decided to saute them on the stove while my husband was busy on the grill cooking our citrus marinated chicken tenderloins. I began by slicing the squashes and heating about 3 tablespoons of oil on the oven.  Next I added the squash to the heated oil and added 2 tablespoons of Italian seasoning and salt and pepper to taste. I covered and let simmer for roughly 10 to 15 minutes checking frequently.  I then added two tablespoons of margarine and continued to cook covered for about another 10 minutes. 

You do not want to over cook the squash as it will just turn to mush.  This is why cooking time can vary depending how thickly you cut the slices, so always keep a close eye on it while cooking. We now have the perfect veggie to add to our citrus marinated chicken and garlic mashed potatoes! 

As always, ENJOY!