Its farmers market season. You drive through town and see a farmers market or down a country road there’s a roadside stand wouldn’t you love to stop and just snoop?!
And then you don’t. Why not? Maybe the thought is “What am I going to do with a bag of vegetables?” “My kids don’t eat vegetables.” “I don’t like salad.” Any of these relatable?
Don’t worry! You need to stop anyway!
You can sign up below for my Free Farmers Market Meal Recipes and each week you will receive an email with a couple recipes so you can pick out beautiful produce with confidence knowing that they won’t go to waste! Did I mention they’re Free?!
It’s that time of year where our meals start looking boringly familiar; meat, and cellar vegetables, you know potatoes, carrots, squash, cabbage and some rice…or tacos. This is usually when I try to mix things up a bit and start slathering the vegetables in bacon fat and olive oil and roasting them. It’s a nice change. Who doesn’t love anything cooked in bacon fat?!
It’s been three years since the little miss came into the world with the all the fury of the February storm we had that night. She is still a force to be reckoned with! Joyful, but hang on to your boots! In her honor she gets waffles with whipped cream, berries and of course rainbow sprinkles.
As the unspoken tradition goes, the rainbow sprinkles will cover the kitchen counters and floor. I will be finding sprinkles for weeks to come. It’s worse than glitter as far as I’m concerned. But they bring a big smile to everyone so I’ll just go with it.
The waffles follow suit with the rest of the baking on the farm and are made with our farm fresh flour and topped with fresh whipped cream and berries or for those of us who like things a little simpler (ahem, me) some of dad’s homegrown/homemade maple syrup.
“Hey! Where did the meat birds go?!” It had been a couple weeks since we butchered chickens and the little miss just now noticed the empty chicken tractor. She wasn’t too concerned when we told her they were in the freezer and we had been eating them for supper. She was already on to talking about the new chicks in the coop.
The little boy helped plant the garden and I’ve had all the kids out there helping harvest now too. They’ve been busy pulling onions, picking tomatoes and corn. At ages 2 and 4 there’s some vegetable casualties, squished tomatoes and topless onions for starts. It’s so much fun to see the excitement in their eyes when they are handed a cob of corn and after they curiously peal back a few layers of husk they discover “there’s a corn in there!” The potatoes are next on the list. Mike and I can dig and the kids can do the picking there too.
I had planned (we can pause here for a good laugh) to trade my chef hat for a straw hat when we moved to the farm. I had for a while and now I wear both and I’m not sure how it has happened. Slow garden and waiting to harvest the wheat field I guess. I still am out early doing chores with Mike and I’ve started to spend more time in the kitchen again too.
Saturday I had planned to do a little baking; fill a few orders, prep for the next farmer’s market and some bread for home. I had the oven on and the mixer running by 6:30 in the morning. I was off to a good start mixing and rolling and baking. Mike was going to pick up a couple gallons of milk on his way home for me but I ran out long before he was going to be home. I called my dad and he brought up the milk from their house so I could keep going until Mike was home. Mom was up the night before with a new block of yeast, as I didn’t realized I was a low as I was when I was at the store.
The kids were in and out and lunch time came, they ate and Mike put them down for naps. I kept right on baking. I guess I lost track of time because all of a sudden everyone was crowding my space in the kitchen looking for something to snack on. I’d find them something and send them on their way. Finally Mike asked “What’s for supper?”