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I love the City Market. I love buying fresh produce from local farmers, I love the prices, but most of all I love the spectacle. It's one of the few places in Kansas City where you can see people of every race and ethnic background intermingling, speaking half a dozen languages. Even if you're one of those horribly unhealthy people who refuses to eat vegetables (you know who you are), it's worth the trip just to people watch.
Look at these vegetables... delicious.
If you look closely at the far table above you can see zucchini blossoms. Which are awesome. Check out the bottom of this post for a simple recipe.
It's crowded on Saturday mornings in the summer.
My favorite place to buy spices, this guy has great stuff at $1 per big scoop for most spices. And he's one of the great characters that make the market so interesting.Zucchini Blossom recipe
20 zucchini blossoms, stamen removed, washed and patted dry
1/4 lb cooked ground meat (we used bison)
1/4 C shredded cheese (we used colby jack)
1 egg, beaten with 1 tsp of water
1/2 C flour
1/2 C seasoned bread crumbs
oil for frying
salt and pepper
1. Gently stuff the blossoms with a meat/cheese mixture. Don't over fill. Twist gently closed.
2. Dredge each stuffed blossom in flour, then the egg wash, then bread crumbs.
3. Gently fry until golden brown.
4. Drain on paper towels and season while still slightly wet.
- Scorecard
Taste: 4.75
Ingredient availability: 2.5
Cost: 5
Time: 4.25
Ease of Preparation: 4.5
Total: 21
Average: 4.2
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2 comments:
I never buy spices from this scmuck,everyone tells you to keep them in a tight container and he has them in an open bag every day all year long.
They're better than those cheap ones from Hy-vee. Though you are right, they're supposed to be kept in a dark, airtight container.
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