Recently I started my “work” blog, which seems to reserve this “personal” blog for my other favorite subject: FOOD.
For mental health and social issues musings:
www.drhelenhsu.typepad.com
Just this year we began visiting the Union City Farmer’s Market. For years we missed it, since my usual Saturday routine was a 6 mile run. Yet recently it became ridiculously difficult to purchase tomatoes in any traditional store which were not from Mexico. I love many things Mexican but produce ain’t among them. I distrust the hygiene and production standards from afar, as well as the inevitable reduction of flavor from importing a delicate fruit hundreds of miles. While griping about no local tomatoes, a friend said “I just have to go to Farmer’s Market.” And so we went. (Running partner meet ups are now set to a different weekday)
The U.C. market runs from 9am to 1pm on Saturday mornings (until November gloom sets in), has a sandy playground on site for kids, Paddy’s coffeehouse (good sandwiches) and for a few weeks each summer, features live music in a gazebo. The local residents and church often hold yard sales to entice the shoppers who park on their curbs on the way to market. Fresh popped kettle corn is a hit that oft sells out, and now there are fried up churros-skinny, crisp, and hot unlike the doughy, limp gringo churros now sold at Costco and such.
My can’t miss vendors are: the Asian farmers who sell swoonily fragrant Thai sweet basil, fresh lemongrass, daikon, refreshing Asian cucumbers, squash blossoms, yam leaves, bok choy, tiny speckled Thai eggplants, chilies, the egg vendor ladies (brown, quail, balut, goose eggs all available) and the smiling Hummus Guy who gives samples, supplies whole wheat or half wheat pitas and makes an artichoke hummus that tastes like the fatty TGIF dip-but WAY healthier. His spicy olives are dang good beside a cucumber salad as well.
Samplings of sliced nectarines, plums, or oranges abound, and I counted my blessings while filling the basket with beautiful produce and humming along with memories of South America as the band brayed “Guantanamera.” Today there was even a local oyster vendor, which I would have heartily patronized if not for the dozen plus or so oysters we ate at Pt. Reyes just last weekend.
At home, P arrives sweaty as all get out from basketball, and goes upstairs for yoga home practice. I ponder the goods and what to make for lunch, deciding to improvise.
The results? Cubes of eggplant wok-sauteed in olive oil with diced tomato,Thai basil, garlic, and ground veggie “meat” all graced with just a smidge of soy sauce and siracha. It thickened nicely into a chunky consistency perfect for smothering rice or, as our lunch, scooping up on toasted pita quarters. Even reminds me of my favorite eggplant/ground pork dish at Phnomh Phenh (favorite Cambodia restaurant on 8th in Oakland.) Yes! It’s taken me 8 years, but I’ve hit upon a reasonale facsimile of that fabulous Phomnh Phenh staple (minus the excessive cooking oil and pork) Dessert is organic strawberries, nectarines, and grapes. Simple Joys!
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