Back to the Farmer’s MarketPosted: April 3, 2021 Filed under: Uncategorized 1 Comment
It certainly was cold this morning. I was happy I had put the towels on my arugula and lettuce in my garden last night. It is not ready for harvest yet, so Russ and I made an early morning trip to the farmer’s market.
It has been many months since I at shopped outside. The market has many rules to help keep everyone safe. You can only enter at one corner and had to travel in one direction. Each vendor had everything packaged and they had to serve you. This made shopping slower, but there were so few people there we never had to wait in any line too long.
I wanted to spread out our purchases amongst as many vendors as I could. I was looking for some herbs and vegetables for my garden. It is still early in the planting season, but I did get some cilantro, chives, spinach and kale. In the past when I planted cilantro it was always eaten by some critter in its first day or two. I am praying that my garden fence will protect it.
I bought some beautiful beets which I roasted. They made a yummy salad with arugula and goat cheese with a squeeze of lemon and black pepper.
I also bought many mushrooms and a bag of farro to make a New York Times meal Russ wanted. I had not read the recipe closely before today and had no idea I promised to make him something that took five hours. First, three hours to make a Parmesan broth, then two hours to make the farrow and mushroom portion. Those five hours were worth it as it was a delicious complex flavored dish. The farmer’s market mushrooms and farro probably had a lot to do with it.
It was great to be back at the farmer’s market. I am looking forward to being my own farmer’s market soon.
I went to the farmer’s market today as well, and your dish sounds wonderful