At 9:45 on a drizzly May Wednesday we met Collette and Kurt from KGW at the Farmers’ Market. We were really excited because they were filming us to be on TV. We set up mics and started our shopping. We had $20 to prepare a meal for four people.
First we got the baby red spring onions followed by the baby carrots at the next stand. We noticed the mint and the garlic. Later on we found out it was French garlic. It had two differences: one was the amazing smell the other difference you will learn later. Next at the other end of the market was a spring onion and some beautiful garlic spears (which happened to be curly). Then we backtracked and found some awesome chive flowers.
Then we took a little break from our mission. Ever since we ate at Evoe we have been obsessed with elderflowers and its syrup, so we had to stop and get a taste of elderberry honey tonic with echinacea propolis apple cider vinegar. It was amazing enough that our Dad bought some (this was not under the budget). We were told that there are three kinds of elderberry plants, and all the flowers are edible and tasty, just the berries are different. We turned around and there were delicious vegan chocolates. You don’t have to be a vegan to eat vegan food, so we tried it and it was delicious and is made by a naturopathic doctor.
Back to the budgeted food. We headed over to a stand with leeks. By now, if you’ve been reading our blog, you know that leeks are our favorite vegetable. We picked out two and they were only 50 cents each! Then we raced back to the garlic and mint stand and bought ourselves some mini-four-inch-long artichokes, which were kind of a steal because you paid for them by the pound, so even though they were $4/pound, they made a good artichoke dinner for a single person. For us they made really good appetizers. With our final $1.60, we bought two chocolate vanilla bean macaroons from Two Tarts Bakery, which were awesome. On our way out, we found goose eggs, for only $2 each so our parents bought us two for breakfast tomorrow.
Then we all went back to our house to cook. The very first thing we did was pop an entire chive flower into our mouths. We learned that they were very sweet at first and then very strong and chemically hot.
Next we cut off the tops of the French garlic. One was was full of cloves, like normal garlic and the other one was sort of one big clove. We grabbed six pieces of bacon we already had at home, cut them into inch long pieces, and laid them in a baking pan. We saved four pieces of bacon to put on top of the garlic so the bacony-goodness could seep into the garlic. We were going to use one piece for each head of garlic, but we added another on each just for good luck. Then we popped them in the oven along with the minced baby carrots.
We boiled some water and put the artichokes in, and put some water on to boil for the pasta.
Next it was onion time. We chopped up the spring onion and the last head of garlic. Then we chopped up the baby red spring onion and the leeks. We put just the spring onion into our sauté pan with some olive oil and about five minutes later, we added in the baby red spring onion and the leeks. Five minutes later, we put in the last part of the onions, which included the the cut up garlic spears and the garlic .
Then we cut the beautiful purple flowers off of the chives and roasted the stems in olive oil. They were like crispy chive fries.
We also took out the roasted garlic. Quote from Soren: “After squeezing out the one large clove of garlic, there was still some mush on the outside. After giving up I just squished in straight into my mouth and it was so, so good.”
The pasta and the sauté was done, so we drained the artichokes and the pasta and threw all of the vegetables into the pasta. We garnished it with the ripped-apart chive flowers and mint. It looked really, really cool. It was one of the best presentations we have ever done because it looked like purple snow on top with a ring of mint leaves that had fallen all around it .
Now for the eating. The baby artichokes were super tiny but super good and creamy. You could eat almost the entire thing, except for the tiny spikes at the end of the leaves. The main course, the pasta dish, yummy carmelized onionyess. The carrots were so sugary and carmelized that we don’t know how they got that way, but it must be because they are so fresh and organic. We can’t really describe each type of onion because there were so many, but they were probably one of our best carmelizing jobs and they were very yummy. This is our longest blog, but it makes sense because it was one of our favorite dishes. We call it Onion Attack!