I'm no Martha but...
Last week I went to the bookstore and purchased a couple of gardening books in preparation for the garden I am planning this summer. (My new yard is demanding a small summer garden, and I have no idea how to begin, so I figured some books were the way to go.) One of the books I got was Rhode Island specific. I figured I ought to read up on the horticultural particularities of my new state. As a bonus, the book gave some information on local gardening websites. After I visited Farm Fresh RI, I found out that there is a YEAR ROUND farmers market in Providence on Saturdays.
Saturday was absolutely gorgeous here. It was clear and crisp, and not at all windy. So, after an eventful morning for Murph and I including: a hike, a trip to the dogpark, and a meeting with some friends from DC...I went to the farmers market. My only plans were to check out the wares, and hopefully to score some local eggs. I didn't get the eggs, but I did patronize Rabbits Dance Farm and got four kinds of squash - one Ponca Baby Butternut, acorn and carnivale acorn, and a type of squash that I was told is like spaghetti called Sucrine du Berry. I also got some local oysters, some fresh pecans, and a local artisan cheese from Narragansett Creamery called Atwell's Gold - it says it is aged 15 months and it is very much like gouda in its flavor and consistency.
When I got home from the market, Murph and I spent a quality hour in our yard putting together my christmas present. We turned THIS:
Into THIS:
(Ok, I did it all, Murph doesnt have any opposable thumbs. He enjoyed the time outside though.)
I BBQ'd the Oysters from the market on our new grill for dinner. And served them with a doctored up BBQ Sauce. They were delicious, and for the calorie conscious, they are only about 50 calories for 6 oysters! Here's the recipe for the oysters, I have had it for years, and have no idea where I got it.
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Grilled BBQ'd Oysters
4 dozen oysters - shells scrubbed clean
Sauce
1/2 c bbq sauce
1/4 c worchestershire sauce
2 T lemon juice
1 T olive oil
1/4 t salt
1/4 t pepper
4 cloves minced garlic
Put all sauce ingredients in a pot and place on preheated grill, add fresh oysters directly to grill and cook for about 5 minutes - until each opens. Open oysters and keep on the half shell, Drizzle with sauce, serve immediately.
Prep and cooking time - 15-20 minutes.
Leftover sauce delicious on fish, chicken, or beef.
