This week in famers' market cooking

- Take about 8 little (btwn golf and tennis ball size) red skinned potatoes (you know, the kind that are so new and tender the red skin practically rubs itself off) and cut them in half and cook them in lightly salted water til tender

In the meantime:

- Mince 3 or 4 cloves garlic (NOT LOCAL ALAS)
- Trim and halve some green beans (i.e. however many were in the sachet the gentleman at the market sold you for $2)
- Peel a pound of shrimp, reserving the heads and peels to make stock
- Chop up 1 large Creole tomato
- Zest and juice a lemon (NOT LOCAL ALAS)
- Chop up some fronds of fennel from the slightly spavined looking plant on your doorstep

Drain the potatoes and chop into bite-sized pieces. Rinse out the pot and then:

Warm some olive oil (NLA), cook the garlic til golden, add the green beans, realize that there's not enough liquid for the beans to cook before the garlic burns, throw in the tomatoes, when the tomatoes are saucy (saucy! Sorry, I just love saying that) throw in the shrimp, when the shrimp are almost cooked add the lemon stuff and fennel. Mix in the potatoes and eat w/ snarfling sounds of satisfaction. Makes 3 servings.