The bustle and sunshine of summer were replaced with slow cloudiness as the farmers took longer to set up their stalls, the customers were later to arrive, and the sun had not yet peeked out by the time we headed for home with our goodies at 8:30 a.m.
The best news, however, is that parsnips are back!!! I bought two bunches at Finley Farms, one to eat, and one to make into the best vegetable stock around.
I staunchly resisted the lure of a large green squash (very large - like a flattish pumpkin). This is what we came home with instead:
1 lb raw carmel almonds
1 curly green kale
wild arugula
3 small plain yogurt
1 sweet potato
1 ash-covered goat cheese
1 tomato
1 small spaghetti squash
1 onion
12 oz lightly salted pistachios
1 lb La Montana coffee
2 dozen eggs
green Greek olives
black oil-cured olives
1 lettuce
romano and purple beans
1 avocado
2 bunches parsnips
3 bunches carrots
2 bunches young tender beet greens with roots
assortment of apples: Mutus, pink lady, cameo, red delicious, summerfield
heirloom cherry tomatoes
1 curly endive
1 baby romaine
1 radicchio
Things are changing here too. We had out first delicate squash tonight! We had it with quinoa and roasted asparagus.
ReplyDeletedarn auto-correct -- delicata squash
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