G and I chanced upon a farmer's market on route to San Diego last weekend and decided to make a quick pit stop to check what was available. The outdoor market was reasonably-sized, housing about a dozen or so stalls and a wide array of products from cheeses and cured meats, artisan bread and pastries, jams and preserves, herbs and spices to fresh fruits and vegetables. Much to G's chagrin, our quick pit stop turned to a good hour as I wanted to stop at every stall and poke around. Ha! He should have known better than to let loose a food blogger in a farmer's market.
I was very pleased with the few things I bought but I have to say, my best loot of the day were the organic Asian vegetables I scored for cheap. Okra, Thai eggplant, long beans, patola and kalabasa that were far crisp and fresh than the ones I usually find at Seafood City and which I quickly turned into a pot of ginisang gulay the next day. Simply sauteed in tomatoes, onions and garlic and flavored with half of pound of shrimps and a splash of fish sauce, this vegetable dish is plain awesome over mounds of steaming hot rice. Enjoy!
- 1 tablespoon oil
- 1 small onion peeled and chopped
- 2 cloves garlic peeled and minced
- 2 Roma tomatoes chopped
- ½ pound shrimps peeled and deveined
- 1 tablespoon fish sauce
- 2 cups water
- ½ small calabasa peeled and cut into 1-inch cubes
- 1 bunch sitaw ends trimmed and cut into 3-inch lengths
- 2 to 3 Thai eggplants stems trimmed and quartered
- 2 medium ampalaya seeded and cut into ½ inch thick
- 8 pieces okra ends trimmed and cut in a bias into halves
- 2 medium patola peeled and cut into ½-inch rounds
- salt and pepper to taste
- In a pot over medium heat, heat oil. Add onions and garlic and cook until aromatic. Add tomatoes and cook, mashing with back of spoon, until softened and release juices. Add shrimps and cook, stirring regularly, just until color changes. Add fish sauce and cook for about 1 to 2 minutes.
- Add water and bring to a boil. Add calabasa and cook for about 3 to 5 minutes or until half-done. Add long beans and cook for about 2 to 3 minutes. Add eggplant, ampalaya and okra and cook for about 2 to 3 minutes. Add patola and cook for another 2 to 3 minutes or until vegetables are tender yet crisp. Season with salt and pepper to taste. Serve hot..