Kyle and I have been long overdue for a visit to the Kerrytown Farmer's Market on Saturday mornings in Ann Arbor.  Well, we finally paid a visit and stocked up on whatever veggies were plentiful and sounded tasty.  We typically hit the grocery store with a list in hand, all of our meals planned out for the week.  Not this week.  Instead, we picked up a variety of veggies from the market and are using them to inspire the week's meals.  It's been just over 24 hours since our visit to the market, and we've put together some pretty phenom meals.  If what we make over the course of the coming weeks compares to what we've made during the last 24 hours, I'm looking for to cooking the rest of the week - no going out!

Lunch Day 1:

We picked up a jar of pickled beets and cabbage from the Brinery.  We first had some of their fix-ins at Gallery Project for an exhibition opening.  We'd held onto their brochure ever since but never sought them out.  When we spotted their tent at the market, we knew we had to pick something up.  We spooned a dollop onto toasted baguette: crispy, chewy, briny, and vinegary.  
We paired the crostinis with squash blossoms stuffed with ricotta and a sprinkling on gray sea salt.  We dipped them in a batter of flour and water and fried them in a thin coating of olive oil.  Crunchy, creamy, salty, and toasty.  A nice balance paired with the sauerkraut crostini. 
Dinner Day 1:

For din-din we had a not-so farm-fresh meal: frozen salmon and shrimp.  The veggie sides were fresh, though!  My mom saw the shrimp recipe on Pinterest, tried it out using salmon as well, loved it, and passed the recipe onto us. You slice half a lemon and lay the slices in the bottom of a casserole dish.  Add several dollops of butter and pop in the over at 325 degrees to melt the butter.  Once melted, scatter on the defrosted shrimp and top with a large salmon fillet.  Sprinkle a bag of dry italian dressing on top of everything, pop in the over for about 20 minutes, and enjoy a delicious scampi-style dish.  For our first side, I tossed some fresh okra with olive oil, salt, and pepper, and roasted it for about 15 minutes until crispy.  I sauteed kale in a little butter, water, and lemon juice with salt and a hefty dose of black pepper.  Lastly, I sliced some tomatoes and topped them with basil leaves and a pinch of sea salt. 
Breakfast Day 2:

For breakfast the next day, I made a recipe from Fine Cooking August/September 2012.  I roasted peaches in a cast iron skillet and serve it with burrata cheese, fresh basil, baguette, and a chunk of honeycomb.  I'd never had burrata before and wasn't sure what to expect...something like a mozzarella, I suppose.  Well, it's much soft and creamier and tastes like fresh milk.  It's not at all salty like mozzarella is.   
Lunch Day 2:

For lunch I made a smoked whitefish spread from some fish we picked up at the market.  It has a cream cheese base with diced red pepper, sliced scallions, toasted fennel seeds, and salt folded in.  I spooned a heap onto endive leaves, squeezed on lemon juice, and ground fresh black pepper on top.  
Dinner Day 2:

Finally - our dinner on Sunday night: lamb brats on pretzel buns with heated sliced green olives and mayo.  Super filling and flavorful and delish.  We spread some of the "storm could zapper" on cucumber rounds with a dash of sea salt and finite! 
All-in-all, an incredible 24+ish hours of food.  It was a fun detour from our typical routine of planning out meals and picking up the ingredients at our everyday grocery store.  More expensive: yes.  But the freshness of the produce, supporting local farms, the flavors, and the enjoyment of creating and cooking together made it all worth it. 
 


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