No photos now - it's late and I need to head to bed. I thought I'd do a quick farmer's market report.
Today was the first big farmer's market day with the main organic produce broker in the area attending. Also happily in attendance was the bakery from the Phoenician Resort with its chocolate cherry sourdough bread (amazing) and rosemary bread. Today we took home both of those breads, scallions and pinto beans from our favorite little farm (a husband and wife who get up at 4AM on Saturday to harvest their veggies for the market. 4AM, people!), local white cheddar cheese, brussels sprouts, fennel, carrots, leeks, green beans, broccoli, tomatoes, Tuscan kale, salad mix, pomegranate, golden beets, and probably a couple of other things that are escaping my grasp. Combined with the grains, beans, potatoes, winter squash, onions and garlic already in the house, I think we have the makings for a yummy week of lunches and dinners. I just need to make it to the grocery store for dairy and pasta to round things out.
I'm planning on making a savory bread pudding with the rosemary bread, the kale, and probably some Italian sausage for tomorrow. We also have a big hunk of banana squash, courtesy of one of our favorite farmers for making a pie. He swears it's better than pumpkin pie and we're going to find out. We'll make a couple of soups - the curried sweet potato of course, and something with the pinto beans, as well as a potato leek for our lunches. I'm liking the idea of a root vegetable gratin. And lastly, I see a lot of salad this week with goat cheese and dried fruit or pomegranate seeds and hazelnuts that I bought last week. The rest of the veggies will likely land in a stir fry and in a frittata. We're trying to limit our meat consumption to twice a week, so using the vegetables in a variety of interesting ways is important. I'm so thankful that the farmer's market is back in action.
Feel free to leave any "must make it!" suggestions in the comments. I'm always looking for new ideas. Happy weekend!
