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Posts Tagged ‘farmer’s market’

by Sarah Steimer

Boulder Farmers Market

This is one of my favorite photos from not just the market, but from the entire trip. It must have been peak beet season in Boulder, because these bad boys were piled high, plus I ate beets at local restaurants at least once each day of our visit.

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by Sarah Steimer

Boulder, Colorado

Click on the image to see a larger version

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by Sarah Steimer

Taking your own bags to the farmer's market is always a good call — it's a pain to wander through stalls with tens of different little plastic bags. Plus, it just even looks like you've got it all together!

Taking your own bags to the farmers market is always a good call — it’s a pain to wander through stalls with tens of different little plastic bags. Plus, it just even looks like you’ve got it all together!

To wrap up Farmers Market Week, we’ve giving away the perfect tote bag to carry all your market goodies! And truth be told, this is also the perfect bag for the library, the beach and a regular old trip to the grocery store.

This polypropylene bag with nylon handles measures 16 inches across, 15 inches tall, and 6 inches wide. Think that’s enough room for a butternut squash, some kale and a few pints of cherry tomatoes? I’d say so.

Detail of the bag. (I hope you like the color scheme I picked out! Just seemed perfect for spring, summer and fall market shopping.)

Detail of the bag. (I hope you like the color scheme I picked out! Just seemed perfect for spring, summer and fall market shopping.)

How the giveaway works:

You’ll have until noon on Monday to enter for chances to win the bag. At that point, we’ll use a drawing to pick a random winner, and we’ll announce the winner in a new blog post later that day. That winner will need to email us with their mailing address so we can send along his or her prize.

Ways to win:

  • What’s your favorite farmers market? Leave your answer as a comment on this post (share a story, too!), and you’ll be entered in the drawing once.
  • Click “share” on this Facebook post to tell your friends and family about our giveaway, and you’ll be entered in the drawing once more.
  • Retweet our tweet about this giveaway, and you’ll be entered in the drawing once again.

Simple as that! Good luck — we’re looking forward to hearing about your markets!

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by Sarah Steimer

This vendor (I forget the name!) is one of our first stops at the market. This farm has some of my favorite heirloom tomatoes and a great selection of dried beans. Plus the one farmer has talked me into buying more food than I care to admit. Pictured here (starting from the background) are squash blossoms, broccoli, cranberry beans, tomatillos, basil and tomatoes.

This vendor (I forget the name!) is one of our first stops at the market. This farm has some of my favorite heirloom tomatoes and a great selection of dried beans. Plus the one farmer has talked me into buying more food than I care to admit. Pictured here (starting from the background) are squash blossoms, broccoli, cranberry beans, tomatillos, basil and tomatoes.


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by Sarah Steimer

Just a few of our farmer's market hauls from the past year. Want to see more? We post them every so often over on our Facebook page.

Just a few of our farmer’s market hauls from the past year. Want to see more? We post them every so often over on our Facebook page.

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by Sarah Steimer

This is only I think the third soup I've ever made - I'd much rather have something hearty like a chowder than some salty, brothy debacle.

  •  4 large or 5 small ears of corn, kernels removed and cobs reserved
  • 2 1/2 cups low-fat milk
  • 2 cloves garlic, peeled and crushed, plus 3 cloves minced
  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 3 cups sliced leeks
  • 1/2 teaspoon smoked paprika
  • 1/4 cup dry sherry (I used dry red wine)
  • 12 ounces peeled sweet potatoes, cut into a medium dice
  • 1/2 pound green beans, cut into 1/2 inch pieces
  • 2 tablespoons fresh cilantro

Combine kernels, milk and crushed garlic in a saucepan. Run the back of a knife down the cobs to release milk and pulp into the saucepan, then add as many cobs as will fit in the pan. Bring to a boil. Remove the pan from heat and let steep.

I made the full recipe and wound up with waaay too much chowder on my hands. Either make sure you have people to share this with or cut the recipe down.

Heat butter and 1 tablespoon oil in a Dutch oven over medium-low heat (I’m sure a good, sturdy pot with a tight-fitting lid would work well, too). Add the leeks, cover and cook for 15 minutes, stirring occassionally. Add minced garlic and

paprika, cook for 30 seconds. Stir in sherry (or wine), cook 30 seconds. Add 4 cups water, remove pot from heat.

Heat 1 tablespoon oil in skillet over medium-high heat. Add sweet potatoes and saute for 8 minutes, or until browned; transfer to the Dutch oven.  Add remaining 1 tablespoon oil to same skillet, add gren beans and saute for about 3 minutes. Transfer beans to plate.

Bring mixture in Dutch oven to a boil, reduce heat to medium0low and simmer for 5 minutes. Add green beans and cook for 4 minutes m ore.

Discard corn cobs from the milk mixture and stir the mixture, along with 1 tablespoon cilantro, into the Dutch oven. Season with salt and pepper, garnish with remaining cilantro.

Serves about six.

Recipe: Vegetarian Times

Photos: Sarah Steimer

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by Sarah Steimer

"You don't need a picnic to eat picnic food." - Thomas Jefferson*

  • 1 pound of small potatoes – I used German butter ball and
  • 2 cloves garlic, minced
  • 1/4 cup chopped onion
  • 5-6 fresh basil leaves, torn
  • 1/4 cup walnuts, chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon mayonnaise
  • 1 tablespoon olive oil, plus more for roasting potatoes
  • salt and pepper

Scrub the potatoes and cut into chunks about the same size. Boil for about 10-15 minutes or until soft. Drain well.

Toss the potatoes with a sprinkling of olive oil and the garlic. Place in a glass baking dish and roast at 400 degrees for about 20-30 minutes or until the edges start to crisp.

I just grabbed up a bunch of the littlest potatoes at the farmer's market.

For the dressing, whisk together the vinegar, mustard, olive oil, mayonnaise, salt and pepper. Set aside.

Toss the potatoes – while still warm – with the basil, walnuts and dressing. Serve warm or cold.

Serves 2-4 as a side dish.

Recipe: Sarah Steimer

Photos: Sarah Steimer

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