Come farmer’s market season in Washington, that grocery list goes out the window. It’s hard to have a plan when you’re surrounded with so much attractive food at the Everett Farmer’s Market. Trades are made, food goes into the basket and you go home feeling like you won the lottery. But what happens next? Thankfully, we have a plan and we’re willing to share. This week, we will focus on bread and what you can do with leftovers once you’re out of crostini, sandwich and dipping ideas.
This trick was born out of my own bread negligence. I made amends and earned myself a scrumptious dinner in the process. What am I talking about? Croutons for salad and breadcrumbs for pasta. Here is a step-by-step.
Toss all the ingredients together in a small bowl and let it sit for 5 minutes.
Heat a skillet on medium heat. Once the skillet is hot, add the croutons to it. Set the bowl aside for the finished croutons. Stir them around for 1 minute until the garlic starts to get fragrant. Garlic cooks fast so take care not to let it burn. Take the skillet off the heat immediately and spoon the croutons into the bowl. Let the croutons cool before adding them to your favorite salad, pasta or soup.
Where to buy: Bread Farm and Snohomish Bakery both sell fresh bread and plenty of baked goods at the Sunday Everett Farmer’s Market. Come see them and many more vendors from 11-4pm.
Edlyn G D’Souza is a writer and the more she says that, the truer it becomes. She has her roots in Goa and Mumbai in India, where she worked as a journalist for 5 years. She now lives in Washington where she writes in her blog egeedee.com, draws cat stuff, never tires of seeing Mt Rainier and dreams about changing the world through her stories.