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?

what i love about sundays + blueberry muffin recipe.

- going to the farmers market
- cutting coupons from the sunday paper
- enjoying a big mug of coffee (well, this happens every morning… but it just seems better on sundays somehow)
- making french toast or pancakes… or in today’s case – blueberry muffins! (see recipe below)
- scheduling my week
- & simply kicking back and relaxing!

what are some of your favorite sunday activities?

^ fresh farmers market flowers now sprucing up my bed-side table.

After purchasing two pints of blueberries for only $1/ea. 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!

next up on my to-make list (using fresh farmers market ingredients, of course): bruschetta!