It was another successful week shopping at the farmer's market. I added the extra four dollars that I didn't spend last week to this week's shopping trip, giving me $24 dollars to spend. Since Mother's Day is Sunday, I picked up the larger container of blueberries and a few more vegetables to include in my brunch selections. Our abnormally dry springtime that followed the mildest winter I have ever experienced meant that summer produce is already upon us. Stone fruits and tomatoes are starting to make an appearance, while cherry season will be cut short this year, due to the drought.
Leeks $2 (Nunez Farms, organic)
Broccoli $2 (Nunez Farms, organic)
Rainbow Chard $2 (Nunez Farms, organic)
<<These ladies run a special where they will sell you 3 bunches of produce for $5>>
Asparagus $3.50 (Checchini and Checchini)
Tomatoes $2 per pound (Resendiz Farms)
Apricots $2 per pound (Resendiz Farms)
<<I spent $7.50 here, buying about a pound of tomatoes and a few pounds of apricots>>
Blueberries $8 per pint (Alpine Blue Farms)
In addition to the produce acquired from the farmer's market, I have also harvested beets and red onions out of my vegetable garden at home. As I was shopping the farmer's market, I was menu planning in my head, and planning recipes to show off the produce that picked up. I had a game plan before buying some things, like the blueberries and tomatoes, but then the rest of the produce I picked up based on what was available and looked good.
Fresh Pico de Gallo salsa for burritos
-tomatoes and red onion
Beet and Blueberry salad for Mother's Day Brunch
-blueberries and beets
Leek, Pancetta, and Gruyere frittata for Mother's Day brunch
-leeks, eggs (from last week)
Dijon Chicken with Apricot Compote
I'm still up in the air about what to do with the rainbow chard and asparagus, so I'm taking suggestions. Do you have any ideas?
Now let's get to the link up, shall we? While farmer's market recipes are encouraged, feel free to link up any of your recipes, crafts, DIY/décor posts, etc... The top links will be featured in next week's Farmer's Market Friday post.