The title of this post was going to be something so pretentious. I am so glad I cannot be such a fluffy pie snobby penguin sometimes. I would have no idea what to do with myself. One side of me would say things written by the Queen of England herself and then the other would jump out of a tree like Robin Hood and roll her eyes in sloooowwww-motion. Everybody would need to see this. The eye roll, I mean. It would be a spectacle. As for me, I’d contend with being somewhat of an enigma.
What I’m trying to say right now is also an enigma. Pretentious. YES. It’s all coming back to me now. Made you think of the Celine Dion song.
This past Sunday I made a grown-up decision to finally walk through a (here it comes) farmer’s market in Seattle. The walking through required prior bus-hopping and subsequent hill climbing. Such is this pretty city that was once full of shit. ATTENTION: THIS IS NOT A GRIPE. It was a good choice considering marital life partner numero 1 was going to be doing taxes and I was happy to stand back and give him breathing room. “Take as much room as you need marital life partner numero 1. I just need to go over here for jusssst a sec…BYE.”
Seattle has seven..count it…seven such markets and in the course of my wandering/walking/getting stranded this past year, I’ve slowly learnt what goes where. Cities are totally my thing. I love how you can never look lost because people mostly don’t give a crap. You can wear the strangest clothes, smell like a sewer, not comb your hair, forget your umbrella and before somebody realises how “unfit for consumption” you are, you’re just another face. Maybe they’ll go home and tell their cat about it or you’ll just fade away in another “let’s meet for Happy Hour”. Magical words.
I found the Broadway market through various connections I made in my head about where it could be. It was perfect! Lots of summer manifested itself into food from the earth, making me nod my head in approval. Something about a piece of land enveloped by concrete, with its inhabitants fawning over squash and strawberries on the streets makes me wonder why it’s not always this way. Let’s tear it all down and only take what we deserve. We could all be happy everyday of the week and not just on *insert odd day of the week and time I’m never going to remember here*. Food would be free. Nothing fancy. We would never have to say “farmer’s market” or memorise the schedule ever again!
That and I won’t have to feel like I’m being snooty pants. I’m really not. Local plants are just delicious.
Summer squash soup with parsley pesto
I have a recipe for vegetable stock on this blog but I didn’t use it in this recipe. Reason? Convenience mostly. What I did was put 1 onion, 1 tomato, 4 cloves of garlic, 1 potato and 3 stalks of rosemary along with salt and pepper in 3 cups of water. My take on a vegetable stock, if you want to call it that. I really wanted to make this soup and these were the ingredients that I had with me. Might as well, right?
- 3 cups vegetable stock
- 2 cups summer squash, cut into cubes
- 1 cup wild onions, trim most of the green part. Just use about 1/2 and inch of it with the bulb. Red or white onions will work just as well.
- 1 cup potatoes, cubed. I used Yukon Gold
- 2 cloves garlic, chopped roughly
- Salt and pepper to taste
- Parsley pesto to garnish (In the recipe from last Thursday)
- Olive oil
Dial your stove to medium heat and put a soup pot on it. To the pot, add some olive oil. You will need enough to saute the onions. Swirl the oil around and once it’s hot, add the onions and garlic to it. Cook till the onions are soft. Add the potato and squash and coat them well with the onions, stirring for just a minute. Next add the stock and bring it to a boil. Once it hits the boiling point, reduce the heat and let it simmer with the lid closed. Make sure it’s constantly simmering until the squash and potato turn soft. Once this happens, take off the heat and let it cool.
Bring out the food processor and in 2 batches, blend the squash till it turns into a smooth puree. You can also leave it slightly chunky if you prefer it that way. Once it’s all done, pour the soup back into the pot and heat it up to simmer. Taste for salt and add more or less or nothing accordingly. As soon as you notice the soup starting to bubble, take it off the stove. It’s ready.
Serve it up into a bowl and stir in some parsley pesto and croutons. Season with pepper and enjoy the summer in a bowl.