Tag Archives: farmers market

shop farmer’s market fresh

Spring is well under way and summer is just around the corner… do you know what that means? It’s time for the farmer’s market! The farmer’s market isn’t just for getting awesomely fresh produce, but it’s also a great way to be sustainable by supporting your local farmers!

So when it comes to shopping fresh summer produce, here is your quick guide for the best in-season fruits, veggies and herbs! -

Fruits: Apricots, Avocados, Blackberries, Blueberries, Cherries, Figs, Grapes, Kiwi, Mangos, Melon (Cantaloupe, Honeydew, Watermelon), Nectarines, Papaya, Peaches, Pineapple, Plums, Raspberries, Strawberries

Vegetables: Beets, Cabbage, Carrots, Celery, Chard, Corn, Cucumbers, Green beans, Eggplant, Jicama, Lettuce, Mushrooms, Okra, Onions, Potatoes, Radishes, Rhubarb, Spinach, Summer Squash, Sweet Peppers, Tomatoes, Zucchini

Herbs: Basil, Cilantro, Parsley, Oregano, Sage, Rosemary

What are some of your favorite items to buy at the farmers market, or recipes you like to make with fresh summer produce?

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Filed under Eco-friendly, Health & Nutrition

blueberry muffins.

After purchasing two pints of blueberries for only $1 each at the farmers market, I was inspired to bake on this fine Sunday afternoon :-) By no means is this a ‘food’ blog per say, but I thought this quick, simple & delicious (not to mention cheap) blueberry muffin recipe I discovered via SELF magazine was worth sharing.

Makes 12

INGREDIENTS

  • 1/2 cup unsalted butter, melted and cooled slightly
  • 2 eggs (preferably organic)
  • 1/2 cup whole milk
  • 2 cups unbleached all-purpose flour
  • 3/4 cup plus 1 tsp sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups fresh blueberries

PREPARATION

Heat oven to 375°. Line a 12-cup muffin pan with paper liners. Whisk butter, eggs and milk in a bowl. Combine flour, 3/4 cup sugar, baking powder and salt in another bowl. Stir wet ingredients into dry ingredients; fold in blueberries. Divide batter evenly among muffin cups; sprinkle with remaining 1 tsp sugar. Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes. Serve warm.

The skinny ~

232 calories per muffin, 10 g fat (6 g saturated), 33 g carbs, 1 g fiber, 4 g protein

& there you have it, folks – delectable muffins; pair one with a Starbucks latte knock-off and it becomes the perfect on-the-go breakfast!

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Filed under Recipes