Farmers’ Market Dinner
14-Aug-2007
As often happens when shopping a Farmers’ Market I get carried away with all the beautiful produce – and often other things, too, like dairy or pastas or meats – but mostly produce.
This last week I knew it would happen and so I just planned for it. Dinner would be a kaleidescope of color and flavor all based on vegetables. In fact, a few night’s dinners would be. Above you see the "before" picture and below a sample of the "after": quickly boiled corn; haricots verte, briefly blanched then sautéed in olive oil and bacon drippings, then topped with the crumbled bacon; caprese salad and just out of sight a couple slices of crusty bread.
Culinary Fool 
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