I went a little nuts at the farmer’s market this weekend and walked out with almost 30 bucks worth of gorgeous heirloom tomatoes (I just can’t get enough of them this summer!) and a similar small fortune’s worth of wild mushrooms. Rounding out my purchases were a large eggplant, a bunch of parsley, a ball of fresh mozzarella, some baby arugula and two heads of garlic.

Here’s how I see things shaping up for the rest of the week:

  • The arugula will go the fastest. Tender greens + moisture = a slimy, black mess before too long. (TIP: When storing loose greens, put a paper towel in the plastic bag and shake it up so the leaves are separated and not jammed together. When leaves are smashed down and slightly wet, your precious greens will turn on you in a hurry. The paper towel helps absorb excess moisture and (seems to) keep my greens fresher, longer.)
  • The tomatoes will need to be eaten up soon afterwards. They are busting already, I’m just hoping they can make it a couple more days.
  • The mushrooms will be good for a few days, stored in the fridge in a paper bag.
  • The eggplant will be good until the end of the week.


  • Chicken cutlets over arugula (arugula, defrosted chicken breasts)
  • Bruschetta (tomatoes, mozz, just need bread)
  • Pasta with wild mushrooms (‘shrooms, parsley, already have pasta)
  • Something with eggplant (gonna wing this one, see what I feel like)

Happy cooking!


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