Farmer’s Market Creations

We’re still getting great food each week from our CSA and from the many farmer’s markets in the area.  My mom and I have become farmer’s market junkies.  Even if we don’t need anything, we’ve been going to about 3 farmer’s markets a week and we always leave with something yummy and great ideas.  Here’s what we’ve been up to in the last week:

I’ve loved getting fruits from North Star Orchard at the Oakmont farmer’s market each Wednesday, because it gives me fresh ingredients for smoothies.  Last week, as soon as I walked up I saw these HUGE apples! “I’ve never seen apples that size,” I said.  The farmer told me that they always either amaze people or scare people.  The variety is Royalty, and she said that they are great for pies, sauces, or just for eating.  So we bought 4.  And made a huge, delicious apple pie.  As I was cutting the apple, I was eating some pieces along the way because I just couldn’t help myself.  The apple tasted like fall, like apple cider, like the best apple I’d ever eaten in my life!  My next plan is to learn how to make apple cider, and try something new with the yummy new friends of mine.

 

On Thursday we went to the farmer’s market in Bala Cynwyd and I found some incredible bread from the Wonderful Good Market.  For a day or two I just munched on the bread (full of fruits and seeds and made with whole grain flours), and then on Saturday I got some eggs from the market in Bryn Mawr and made an amazing egg sandwich with basil olive oil!

 

Saturday also brought some fresh maple yogurt, which is so good that it’s become my new favorite breakfast.  I’ve been adding some Ezekial cereal and peaches (from North Star) and having a refreshing start to my day.  It’s nice to change things up a bit, and I’ve moved my smoothies to later in the day.

Another recent recipe with farmer’s market finds combined some leftovers.   A few weeks ago I got some wonderfully flavorful tomato sauce from Green Zebra Farm that they make with heirloom tomatoes.  I’ve had that in my pantry just waiting for the right time to use it.  That day came when I had some leftovers in the fridge.  I had some roasted eggplant, peppers and garlic (all from local farmers) and a mixture of amaranth, millet and quinoa that had been the base of a breakfast porridge.  The produce and grains heated up with some of the sauce was a perfect way to use up the leftovers and feed myself a quick and healthful lunch.

 

I hope that this helps spark some ideas for you on what you can do with what you’re finding at your local markets.  The days of corn may be winding down, but the farmers still have lots in store for us!

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