The First Farmer's Market Trip of the Year

I overslept this morning, not awakening until 8 am.  I was supposed to have food prepared for Frank's class and meet Amy at the Farmer's Market at 9.  I sent her a quick text letting her know I would be late.  I then went into the kitchen and started some cinnamon rolls using this recipe from Love and Confections.  While the dough was rising, I put together some brownies and got them in the oven.  I rolled out the cinnamon rolls and put them in the baking dish for a second rise and then threw together the chicken pot pie for Frank to bake at lunch time.

Ting and Melody decided to join us so we finally got out of the door at 10 AM.  While en route we called Amy and she and Doug met us at the market which is right around the corner from her house.
After we were done at the market, Amy and Doug took us out to lunch.  It turned out to be a very relaxing morning after all the early rushing around.

It is still early in the season here in Michigan but I was pleased with the bounty I got.  The fish guy was there so I got a nice Walleye Fillet.  And there was a nice couple who smoke their own meats so I got some Kielbasa to try.  The baker was on site with some beautiful, yummy looking goodies but I was good and only bought a baguette.  I was very excited to find some ramps.  I also picked up some spinach, asparagus, potatoes, rhubarb, beets and mushrooms.  It was a successful visit.

So, needless to say, my menu for tonight changed so that we could enjoy this nice fresh Walleye.  I decided to make the fish in foil packets that we didn't have last night.  I nestled the fish in a bed of ramp leaves and sauteed up the remaining ramps to sprinkle on top of the fish.

But first I turned that baguette into crostini and topped it with some feta cheese and beets that I wrapped in foil and roasted on the grill.  The potatoes were roasted on the grill as well and it was served with the fish along with a side of sauteed spinach, mushrooms and onions.

Instead of tossing the potatoes in olive oil as I usually do, today I tossed them in TLish Sweet Garlic Dressing.  I received this dressing as a sponsor gift for our #HotSummerEats event that is starting on June 1st.  I used this dressing not only on the potatoes but I also seasoned the beet salad and the fish with it.  It brought the entire meal together and seasoned everything perfectly.  I didn't even add salt and pepper to the potatoes or beet salad.

Fish in Foil II

1 bunch ramps, well cleaned

1 Walleye (Pickeral) fillet, about 1 lb. (or any white fish fillet)

1 lemon

1 T. TLish Sweet Garlic Dressing (or garlic dressing of your choice)

salt and pepper to taste

2 T. butter

Prepare ramps by trimming of hairy bottoms and removing any loose skin.  Separate the leaves from the stalks.  Cut the stalks into 2" pieces and set aside.  

Place the ramp leaves onto a large piece of aluminum foil.  Lay the fish fillet on top of the ramp leaves and drizzle with fish with Sweet Garlic Dressing.  Season to taste with salt and pepper, top with lemon slices and squeeze remaining lemon over the fish fillet.  Seal the foil, making a packet.

Place the packet onto a hot grill and let cook for 10 minutes, flipping halfway through the cooking time.  While the fish is cooking, melt the butter in a small sauce pan over med high heat.  Add the ramp stems, season with salt and pepper and cook , stirring frequently until carmelized.

Remove packet from grill.  Slide the fish and ramps onto a serving platter.  Remove and dispose of lemons.  Top the fish with the carmelized ramps and serve.  Print Recipe

Crostini with Beet Salad

1 small baguette, cut into 1" slices

2 T. olive oil

2 beets

1 T. olive oil

salt and pepper to taste

2 oz. feta cheese, crumbled

1 handful of baby arugula

2 T. TLish Sweet Garlic Dressing

Brush both sides of baguette slices with 2 T. olive oil.  Place on a baking sheet and bake in a 350* oven for 15-20 minutes or until toasted.  Remove from oven and set aside.

Trim and scrub beets well.  Place onto a double layer of aluminum foil.  Drizzle with 1 T. olive oil.  Sprinkle with salt and pepper.  Seal packet and place packet on hot grill or in a hot oven and cook for 40-50 minutes or until the beets are easily pierced with a fork.  Place beets in an ice water bath to cool, peel (the skins should slip right off) and dice.  Place the beets in a bowl with the feta and arugula.  Add the dressing and toss to cover.

Place the crostini onto a serving platter, top with beet salad and serve.  Print Recipe