Dekalb Farmers Market Rediscovered

Last Sunday, I went with my friend, Preston, to the Dekalb Farmers Market. I hadn't been there in quite some time and boy, I've been missing out! From now on, a trip to DFM will most definitely become part of the Affordable Foodie routine. The produce is fresh, they have everything and anything you can imagine and the prices will blow you away! I got caught up in the seafood section where everything is fresh, and by fresh, I mean alive. You literally point to the fish you want, and the fishmongers catch it, pull it out of its tank and fillet it right there in front of you. Although I didn't buy any fish, I made it out of DFM with fresh produce for the week, cheeses (I can't resist them), the makings for fresh brushetta and other miscellaneous goodies for just $31. The goods are mostly organic from “small farms that employ humane, environmentally responsible and sustainable production methods.” My only complaint is that they were out of Brussels sprouts that day, and I LOVE Brussels sprouts.

After about an hour and half of perusing the aisles, we were on our way. I could go on and on about this place and all it has to offer, but words cannot do it justice. My advice is to check it out for yourself. I'm sure some of you have already been there, but for those of you who haven’t, it's well worth the trip!

Below is the recipe of the Bruschetta I made with Preston, along with a pic. The dish got rave reviews from everyone who tasted it.

Enjoy!

Bruschetta (serves 8 -10)

Ingredients

9 roma tomatoes, diced (they must be ripe, so buy them at DFM!)
1 1/2 large shallots, minced
2 Tbsp good olive oil
1-2 Tbsp balsalmic vinegar
Salt and pepper to taste
1 clove garlic, peeled
1 package fresh mozzarella
8 basil leaves, chopped (the more herbs, the merrier - 1 bunch is only 89 cents at DFM)
1 Tbsp fresh lemon juice or just a good squeeze
1 loaf French bread, cut into 1-inch slices

Directions

Preheat oven to 400 degrees F. Place slices of bread on sheet pan. Brush side facing up with olive oil. Toast for about 5 minutes, watch closely to avoid burning. While bread is in oven, cut mozzarella into 1/4 inch slices. Remove bread from oven when toasted and rub with garlic clove. Flip the sliced bread over, cover each slice with cheese and toast in oven until cheese bubbles. Meanwhile, combine diced tomatoes, minced shallots, chopped basil, lemon, olive oil and balsamic vinegar. When cheese is melted, cover each slice with tomato mixture and serve immediately.

*This dish can be served as a hearty app or a main course. I recommend substituting the mozzarella cheese with Montrachet herbed goat cheese - it's just as delicious and doesn't take as long to melt (only about 2 minutes) The Montrachet is more like a spread when heated, so a little goes a long way.