Return of the Farmers' Market Haul & Tofu Soup

The farmers' markets have returned! Well, they returned last week, but I was in Chicago. And I'm going on vacation NEXT week, so I had to limit my purchases to what I could consume in the next four days. Thus, I skipped the North Grand market (but found out later that they had asparagus there, WOE) and went directly to Main Street.



Here's the breakdown, in order of purchase:

• $5 - bowl of oyster mushrooms from Crescentia Farms
  
• $4 - nitro cold brew coffee from Burgie's (just look at the crema on that! Totally worth an occasional splurge)
  
  
• $7 - quart of strawberries from Berry Patch Farms
  
• From Lee's Greens:
  
  • $4 - a dozen duck eggs (there isn't a huge difference from chicken eggs, but they're a bit richer, I think)
    
  • $3.50 - one pound of rhubarb
    
  • $3 - one green butterhead lettuce (LOCALLY GROWN)
    
  
  
• $1.50 - half an ounce of cilantro from Walnut Creek Farm
  
• $6.50 - steak quesadilla from Carlos Quesadillas
  
  
• $2 - a giant bunch of pea shoots from Wilted Leaf Farm

Plus, the last Cooks' Emporium cooking demo of the season! A fresh fruit tart with rhubarb sauce.



Planning

• I knew I had a block of Old Capitol tofu in the fridge, so I went in knowing I'd need soup ingredients.
  
  
• I wasn't planning on salad, but I cannot resist butter lettuce (LOCALLY GROWN). The pea shoots I picked up because I remembered seeing a Blue Apron recipe for pea shoot salad.
  
  
• I'd planned on doing something with strawberries (more on that tomorrow). I thought about making the tart from the cooking demo, but tarts are pretty fiddly, y'all.
  
  
• After getting the strawberries, I wavered on making a strawberry rhubarb cake, but then at the Cooks' Emporium, they said rhubarb freezes pretty well. I'll chop it up and freeze it for this Smitten Kitchen rhubarb cake later.
  
  
• I honestly didn't need eggs, but the folks at Lee's Greens remembered I love duck eggs, so I couldn't refuse. Aside from baking, I will probably use the eggs in this perfect instant ramen recipe from NYTimes Cooking.

Mushroom Tofu Soup

In addition to what I'd snagged from the market, I had these key ingredients already in the pantry or fridge.



Soup Ingredients
1 teaspoon or so of olive oil (I used a lemon-infused one from Trader Joe's)
1 small white onion (diced)
1 basket of mushrooms
1 block of tofu
1 carton of broth
2-3 squeezes of lemongrass paste
A dash or two of soy sauce or fish sauce
1-2 tablespoons of lime or lemon juice
1 bunch of cilantro, chopped

1. Put olive oil in the soup pot and let it warm on medium heat while you dice the onion.
   
   
2. Put the onion in the pot and let it sweat on medium heat for a few minutes. Roughly dice up your mushrooms in the meantime.
   
   
3. Throw the mushrooms in the pot with the onions and let them saute for a few minutes--the mushrooms should reduce in size after a bit.
   
   I love the velvety feel underneath mushroom caps. Oyster mushrooms are delightfully frilly.
   
   If you're adding leafy greens (I usually use bok choy), add them after the mushrooms are reduced--or omit the mushrooms, if you're not a fan, and stir until your leafy greens are wilted.
   
   
4. Slice the tofu into cubes and put it in the pot once the mushrooms are sufficiently chastened.
   
   I've also used chicken instead of or in addition to tofu--usually baked chicken thigh leftovers, or shredded off a rotisserie chicken.
   
   
5. Pour in the carton of broth and increase heat until it boils, then reduce to a simmer.
   
   You'll want to make sure all the ingredients are covered in liquid--if you've added greens or other protein and the broth isn't enough, add some water as well, and then taste a bit more frequently.
   
   
6. Add lemongrass paste, soy/fish sauce, and lime/lemon juice.
   Other things you could add: red chili paste, ginger, lime leaves, sesame oil.
   
   
7. Let the soup simmer for a while--I usually leave it at that stage for about 20 minutes, but if the heat is low enough, it could be a while longer.
   
   
8. Taste the broth! Does it need more soy/fish sauce or lime/lemon juice?
   
   In general, try adding acid before adding salt--especially since broth usually already has some salt in it (stock usually does not--read your cartons to be sure).
   
   
9. When the broth is to your taste, stir in the chopped cilantro and let it simmer for a few minutes more.
   
   One fun thing I learned at a cooking class: cilantro stems are just as flavorful as the leaves! Remove the woodier parts of the stems if you need to, but otherwise, a good mince will do ya.
   
   If you're not a cilantro fan (GASP), I'd go green onions or scallions here.
   
   
10. Remove soup from heat and serve in deep bowls.
    

That's all I've got for today! I'll post about salad and strawberries tomorrow.