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Farmer’s Market Love

I absolutely love farmer’s markets.  I love organic, homegrown, local stuffs.  Last summer Jeff and I market hopped.  Our favorites were the Sheboygan, Appleton and West Bend farmer’s markets.  I am, however, starting to fall in love with Fond du Lac’s market all over again.

I love the early market season.  I love the hanging baskets, berries, lettuce and peas (just to name a few) the early season has to offer.  I plan on making weekly treks to area farmer’s markets throughout the summer.  Why buy it at the store, when you can support local and know exactly where your food is coming from.

My haul:

  • Dakota bread – Pumpkin seeds, roasted sunflower seeds, millet, sesame seeds…yum
  • Cinnamon raisin oatmeal
  • Arugula
  • Mixed organic salad greens
  • Strawberries
  • Radishes – LOVE the color of these
  • Red spring onions

If you never have, you should get out there and check out your local farmer’s market.

 
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Posted by on June 17, 2012 in Uncategorized

 

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Farmer’s Market Haul

This is a combination of two farmer’s markets. The Fond du Lac and Sheboygan markets.  It’s a bit early to get any real variety of produce, but I still like to stroll around and see what interesting things I can find.

From the Fond du Lac market

  • Homemade egg noodles from the Amish
  • Garlic Cheese bread and Raisin bread from the Amish
  • Asparagus
  • Baby portabella mushrooms from the mushroom farm in Eden

From the Sheboygan market

  • A jar of cinnamon cajeta (caramel sauce made from goat’s milk, sugar and cinnamon SO GOOD)
  • Muesli bread (the round loaf. It’s loaded with raisins and walnuts)
  • Spring onions
  • Rhubarb
  • Farm fresh eggs

I have another strawberry-rhubarb buckle in the oven and just might pour a little cajeta over the top of it when it’s cooled.  Cajeta is also wonderful in coffee.  If you can find some, I strongly suggest getting a jar.  Words cannot describe how fabulous and decadent it is.

Croutons will be made from the garlic cheese loaf.  The the Muesli loaf will be toasted as a sidekick to the fresh eggs in the morning and the Amish raisin loaf will be turned into bread pudding.

The asparagus, spring onions and mushrooms will be dinner tonight as well as the homemade egg noodles. Recipe to follow.

I love absolutely love this time of year.

 
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Posted by on June 11, 2011 in Uncategorized

 

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