I wanted to hug her and ask if she would marry the child I do not have so we could be related

Upon entering the farmers market on Saturday, I encountered a mom providing a practical lesson in household finances to her daughter as she explained "well your allowance is $5.00 per week..." as they reviewed a menu of available treats and how much each cost.

These two had a clear division of duties - the guy on the left was the money man and the one on the right was the order retriever, and never the twain did meet. The mirror symmetry of their hands was a bonus.  

I of course had to have a conversation with the succulent/cactus grower, and despite the fact that I have a plentiful array of succulents already, needed to make a purchase.

Because I have been wanting a stacked crassula and he had one with my name on it. 

Below, is the recipient of the dad-gum cutest person at the market this week. Seriously, the dress, the shoes, the purse, the hair, the mask, the checked bag, and above all the way she held herself. I wanted to hug her and ask her if she would marry the child I do not have so we could be related. Instead I just asked to take her picture.

Below are my purchases for the week. Including that lovely bunch of dill that compelled me to make a batch of pickled cucumbers. 

Last week and again this week, I blanched the asparagus as soon as I got home so I can eat them cold for snacks or as part of lunch.  Blanch, chill, squeeze with lemon, sprinkle of salt before serving (if you like that sort of thing). 

Again this week there were peony buds. 

This week in a water pitcher, because it makes such a nice vase, especially when you are not serving water at dinner parties for anytime in the foreseeable future. 

P.S. in the name of full disclosure baklava and falafel also made it into the basket. To balance all that green. 

Comments

[jacki long]

A+ for Farmers Market, I love it when you go there.

[Emie]

WOW.... those green colors just POP! The best way to eat asparagus, IMHO, is leftover and straight from the frig.
YUMMY!

[Sharon]

Your asparagus looks great. After an extended childhood of despising asparagus, I now love it. And a favorite recipe is Martha Stewart's "Asparagus, Leek, and Gruyere Quiche," available online under that very name. It is super fast to prep, and I follow the recipe to the letter (including the nutmeg). I have used cheddar in a pinch, but it is a perfect 9" (or shallow 10") dish.

[carol]

Sharon: asparagus, leek, and gruyere.... oh my!