I love veggies. I truly do. Fruit, not so much, but veggies – I could eat them all day long, every day. There’s not a veggie I don’t like, except for peas. I. LOVE. Veggies.
We are fortunate to have a farmers’ market open two days a week about a half-mile from our house. When we first moved here, there were NO farmers’ markets – I figured that we were in such a rural area that everyone knew someone with a farm and there was no need for a market. Lucky for us, that has changed recently. We typically walk up to the market once a week with the girls and stock up on fresh veggies and fruit. I love, love, LOVE fresh veggies. I’m not crazy about fruit but I’m working on that.
I thought the produce he bought was so beautiful – individually and all together – that I just had to take some pictures of it.
My husband went to the market with the girls while I stayed home to clean for some guests. He went, in his own words, CRAZY – eggplant, white eggplant, pole beans, zucchini, squash, tomatoes, cherry tomatoes, kale, blackberries, peaces. Almost all of it is gone, just half a week later. We most enjoyed just fresh, raw or lightly cooked veggies. I made kale chips; our guests made some delicious rice-paper rolls with fresh chopped veggies. My brother-in-law made a fabulous balsamic sauce to go along with the rolls. I usually stick to soy sauce/peanut sauce/other Asian-inspired sauces when I eat rice-paper rolls, and I never would have thought of using a balsamic reduction on them, but it was FANTASTIC. He cooks like me – a little bit of this, a little of that – so I couldn’t get him to figure out exact amounts, but this is what he could recount.
1 1/2 cups balsamic vinegar
1 ginger root, peeled and sliced very thinly
2-3 teaspoons sugar
Stir in a small pot; bring to a simmer and cook until it is reduced by about 1/2. This seemed to take about a half hour. You could probably reduce it less; it just wouldn’t be as thick.
The ginger gives the vinegar a nice, spicy bite, and the vinegar is nicely syrupy without being too sweet. My favorite part, however, was eating the ginger – it was soft and sweet, almost like ginger candy. Delish.