The first thing you might notice at our farmers market–besides the allure of new-to-you free goodies from the Free Tent–is the flowers. Vibrant with yellows, purples, reds and pinks they mark the entrance to the market and it’s difficult to resist the call of a $10 bouquet of lovely, organically grown, local flowers.
There’s loaves of bread too featuring a nice crackly crunchy crust and dotted with treasures like cranberries and walnuts or whole grains. The loaves of pumpernickel and true sourdough impart beautiful flavor and rich texture.
And then there’s the star of the market: the vegetables. This week baby artichokes made their first appearance, while standards like carrots, tunrips and assorted radishes filled out the tables.
Peppers, too, made their first appearance at the market this week. The variety never fails to astound me. While you can, of course, find standard colors like green, red, orange and yellow you can also find peppers in other more striking colors like purple and black. Those black peppers are making an appearance in our Anasazi Bean Chili with Roasted Tomatoes and Lamb.
And who can resist a Green Tea & Goji Berry Muffin to finish the day?
Lovage Soup for Spring
Moroccan Preserved Lemons
campfire roast chicken with flowering onion and dill
Our Daily Bread: No-knead Sourdough
A Story of Recovery (and a Recipe for Grain-free Carrot Cupcakes with Honey Cream Cheese Frosting)
A Recipe for Beet Kvass: A Deeply Cleansing Tonic
Ahhh, beautiful photos. And those muffins look amazing!
Denise’s last post: cool beach fun..
you have put me in the mood to cook!
Charity’s last post: buy your mushrooms at the store to be sure you get the safe ones to cook because some mushrooms are poison and can kill you.