Reluctant cooks often say that their biggest challenge is coming up with menu ideas. Lately, I’ve been facing the opposite problem. I went to MacPherson’s produce stand last week and became almost dizzy with culinary inspiration. Autumn’s bounty inevitably renews my love affair with food and cooking. MacPherson’s produce makes it affordable.
Gwen Hayes introduced me to this cut rate produce stand back in the nineties. Her father, a famously thrifty fellow, used to drive the thirty minutes from his house to score a case of broccoli for a couple of bucks or half a dozen grapefruit that were in their prime last week. From what I’ve read, Greg MacPherson started the place by selling discounted fruits and vegetables out of the back of his station wagon at a Beacon Hill garage in the eighties. Now, his corner stand at 4500 15th Ave S. is a bustling destination for a remarkably diverse clientele. The produce is, shall we say, mature and flavorful. But it is cleanly sorted and presented simply so customers like me can pick through each green bean without disturbing some fussy display. Local and seasonal items are always featured, and gradually more organic items are making an appearance.
The combination of seasonal bounty, cool weather and great prices on local and exotic fare had me dashing from bin to bin. “The butternut squash is dirt cheap and the eggplant is pristine…I’ve got to make roasted vegetable lasagna! Just look at this giant stack of fresh tomatillos and Serrano chilies…I’ll make some salsa verde! But the chanterelles will only be around for a few weeks… I’ve got to enjoy them while I can.” I resisted the urge to interrupt the women stuffing bags with tiny yellow guava and fat prickly pears and interrogate them for recipes.
I get a similar rush at farmers markets, I suppose all cooks do. Unfortunately, even a small bag of basics at my local Sunday market will cost me $50. I fully understand and appreciate the political and social ramifications of what it is I’m buying, but sometimes, for a cheapskate like me, it’s just too much. At MacPherson’s, I have filled entire shopping carts with produce and I’ve never spent more than $30.
Some of my discount produce inspired dishes so far this month include-
- Posole with roasted tomatoes and chiles, topped with diced avocado and strips of carne asada.
- Pork scaloppini with sautéed sweet potatoes, Fuji apple and red bell pepper with just a drop of honey and a pinch of good Kerala chili powder.
- Stir fried beef, chanterelles and jicama in spicy Szechwan pepper sauce.
- Stir fried salmon with fresh citrus, leeks and a hint of cinnamon and star anise.
- Bison chili with Ancho and chipotle peppers.
- Pasta with spinach and eggplant marinara sauce.
- Mushroom and barley risotto with a salad of endive, avocado and Satsuma.
Last night, I polished off the last of my MacPherson’s booty by making a beautiful apple pie with a few ugly Jonagold apples. With my larder empty, I can restock. I’ll brave the chaos they call a parking lot, buy tamale from the guy in the roasted corn shack and let the vegetables speak to me.
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