Recipeslut

Today is Tuesday. I have decided that since I went yesterday and today, I’m going to make it there every day, no matter where it is. It is so wonderful that in the space between where I work and where I live right now, there is a market open each day of the week.

I went to the Harvard one today for the first time; it is between the Science Center and Memorial Hall, at the crook in the road where Oxford Street becomes Kirkland Street. It had about 6 stands – 2 of which sold cookies and other sweets! It is smaller than any of the other ones around but do not underestimate its size – it had everything I could have wanted to get even tomatoes that weren’t available at yesterday’s much bigger Central Sq. market. There were squash of all kinds, lettuce, hardy greens like kale, MIZUNA (so yum!), garlic, onions, carrots, and the list goes one. There were also bunches of assorted flowers for sale for only $2 – what a simple and sweet way to show your wife or girlfriend that you are a whimsically romantic kind of individual! I found these lovely flowers at the Silverbrook Farms stand, a farm in Dartmouth, NH, one I had never seen before at the other local markets. Their nice presentation of veggies attracted me at once. I’m a sucker for wicker baskets overflowing with leafy greens, stacks of zucchinis, an elevated bed of flowers, and such. Then the woman in line ahead of me asked for eggs! My goodness! I would love to buy eggs from a farmer. That’s a plan for next week.

My husband muttered yesterday that he married a hippy. That’s right…going to buy fresh, organic food, sold outside in the shade by people who are excited to be there is infectious. The only thing that might be better than getting my produce there is getting it from my own garden. One of these days, I hope that dream comes true.

Tonight was a simple meal, as are all my meals: Ground Turkey with Mizuna over Rice: Fry up 1 lb. ground turkey, seasoning with S&P, onion and garlic powders. Let it cook on medium high heat until once side is nice and browned, then turn to cook the other side. Once turkey is done, add mizuna. These greens are delicate so they almost instantly wilt in the pan. Cook for about 60 seconds, stirring to mix it into the meat. Serve over rice. So delish.