farmer's market finds

Sometimes I can't think of anything I love more than heading to the farmer's market and picking up random produce without having any idea of how I'm going to cook with it. The thought of having to come up with new flavor combinations that may (or may not) work makes my food-loving heart smile.

Last Saturday while I was perusing the selections, a nice older man selling spinach & bell peppers struck up a conversation with me about their CSA program. After telling him I already had intentions of signing up with another farm due to the cost (and that I grow my own bell peppers), I felt that the least I could do was purchase his last bunch of spinach.

I was then approached by another man, much younger than the first, who was speaking passionately to me about these Italian sweet peppers "that I must, must try." He told me he'd give me a good handful for $2, I told him he had himself a deal.

On my way out, I was offered a sample of what I can only describe as some of the most delicious, silky, unfiltered, raw honey I've ever tasted. It comes from a farm in Inverness, which isn't too far from here. I was so tempted to buy a jar, however I rationally decided to wait until I run out of the honey I already have. Let's just say I've been adding honey to a lot of things lately.... :)

I'd like to think it was fate that united me with that beautiful bunch of spinach. That afternoon I ended up making a mini breakfast pizza that consisted of a spinach and garlic puree, topped with red bell peppers, sliced onions, tomatoes, goat cheese, sliced ham, and an over-medium egg, piled on top of an all-oat crust. The flavors were perfect! The only thing I'm going to make some changes to is the crust. Although it tasted pretty good, I wasn't crazy about how unbelievably sticky the dough was, making it slightly difficult (and sort of a pain) to handle. I found the recipe for the dough online, so I'm going to try to come up with my own and see if I get better results. Once/if I do, I will definitely post the recipe!

I ended up adding some of the Italian sweet peppers and the eggplant to organic whole grain quinoa. I threw in some fresh basil and rosemary from the garden, a little bit of onions, and dressed it with a balsamic tahini dressing. The result was a warm quinoa salad that left my taste buds quite satisfied ;)

Needless to say, I am anxiously awaiting for Saturday to roll around again so I can see what the market has in store for me. I'm crossing my fingers that I'll run into some plump butternut squash. I've been cravingggg butternut squash soup lately. And now that it's fall, there's no better time for it!


  1. Really buying through the farmer we get fresh & it is good for farmers survival :)

  2. OFO: Agreed. Luckily we have a lot of farmers markets in our area.

    Ashley: Your eggplant (and spinach) are divine. How do you use your eggplant? A quick favorite at our house is chopped, baked and lightly salted to make eggplant french fries >_<

    I definitely hear you on the butternut squash. With the new season rolling around, I expect to see quite a few squash and gourds out on the tables soon.

    1. Thank you April! I use it in all different ways, but I've never made eggplant french fries! Will have to try that :)

  3. I would have loved to have that spinach for my lentil soup the other day! Great post :)