Here’s what I picked up at the market a few weeks ago:
Two fennel bulbs for €1, a tub of olives for €2, 17 red peppers for €1, red chillies for €1, eight aubergines for €1, two little baskets of physalis for €1, two containers of raspberries for €1,50, and half a kilo of almonds for €3,50.
I returned with two friends who had never visited this market a few days later and bought a butternut squash (€1) and three bunches of herbs (€1). We happened upon few good deals so we also bought some fruit to share (e.g. three pineapples for €1). I’m not sure why I ended up with even more bell peppers (but we had no problem eating every last one).
And here’s what we used it all for: roasted red peppers; almond cheeses; baked ratatouille with peppers, aubergine, tomato, onion, and parsley pesto; vegetable soup with fennel; chocolate sorbet with raspberries; chickpea scramble with red chillies; fennel en papillote with gnocchi; salad with physalis and avocado; crispbread with avocado and physalis; pasta with lentils, vegetables and olives; a pineapple and passion fruit smoothie; a pumpkin pot pie with chickpeas; romesco spread; and mini omelets with onion and red pepper.
I’ve already blogged about the fennel and gnocchi, the almond cheese, the chickpea scramble, the chocolate sorbet, and the pot pie. That’s what VeganMoFo does to this blog: everything gets a post of its own.
I roasted most of the red peppers so they would keep longer. The last few went into this Romesco Spread from Isa Does It, which also allowed me to use up some of the almonds. The spread instantly became a new favourite, even though I couldn’t get it completely smooth with my stick blender. The photo on the right shows the Muffin Pan Mini Omelets from the same book with extra sautéed red pepper and onions added to the batter. These two recipes together also make a good sandwich, by the way.
Aren’t these just the prettiest? They have so many names (physalis, golden berry, Inca berry, cape goosberry) that I don’t know what to call them. One of them once accidentally rolled in with my vegetables when the salesman at the market was bagging them. That one didn’t have its little husk, though, so I thought it was a tomato until I cut into it. Of course it tasted nothing like a tomato and I loved it so much that I picked up two baskets of the fruit the next time I encountered them.
Wikipedia told me physalis is sometimes paired with avocado, so that’s what I did, in a salad and on crispbread. I used the last of the fruits to make a tiny little cake and they were excellent in that, as well, so next time I’d like to use them for muffins. If anyone has physalis recipes they’d like to recommend, I’d love to hear them!