Just a quick note to let you know what I bought at the farmer’s market today:

*Tomatoes, red and juicy
*Sweet, tiny cherry tomatoes
*Slender Japanese eggplant
*Meaty Malabar spinach
*Fresh golden figs
*Firm cremini mushrooms
*Fragrant lemon basil
*Fresh dill
*Perfect cucumbers
*Gorgeous purple and green yard-long beans
*Multi-colored bell peppers
*Shallots

Then I stopped at Sweetish Hill Bakery for a fresh baguette and a loaf of whole wheat bread.

Which means lunch was this:

Summer Veggie Sandwich

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small bell pepper, diced
• 4 small Japanese eggplants, sliced
• 2 cups cremini mushrooms, sliced
• 4 small tomatoes, diced
• 2 handfuls Malabar spinach, chopped
• 1 handful lemon basil, chopped
• 1/2 teaspoon salt
• 1/2 a baguette, sliced in half lengthwise, then in half crosswise to make 2 sandwiches
• 1/2 cup shredded herb-garlic cheddar

Heat oil in a large skillet; add garlic and bell pepper and saute 1 minute. Add remaining vegetables except basil, and cook, stirring occasionally, until softened. Add salt to taste.

Meanwhile, top baguette halves with shredded cheddar and toast in a warm oven until cheese is melted. Use a slotted spoon to scoop the vegetables onto two of the sandwich halves, then top with the remaining baguette.

*We still have lots of sauteed veggies leftover, which I plan on using as a pasta topping tonight.

Makes 2 large sandwiches, plus extra veggies for later.

Source: poco-cocoa.