Oh the Delphiniums were a perfect start to the farmers market this morning. Tall, stately, blue/violet, simply lovely.
The kohlrabi while not nearly as beautiful is certainly interesting. This is something I have never purchased, nor eaten to my knowledge. If you have a favorite recipe, do share.
The small buds of the Queen Anne's lace, in their spiral configuration, were also eye catching.
A string of pearls to add to the succulent pot out back is something that was actually on my list of things to look for. Check.
The mini heads of romaine were adorable and perfect for my needs this week. The woman who helped me said she was cutting the heads in half, grilling them for a few minutes and drizzling a caesar dressing on top. How delicious does that sound?
Just when I thought things couldn't get better looking, there were these zucchini blossoms.
Sunflowers are showing up at the flower vendors. I always marvel at all the different varieties.
By this time, I was rounding third about to head to the Chonky's for a piece of cake when I realized I had no people pictures yet... and right there before my eyes loomed the most unexpected, unsuspecting group of fellows just waiting for me. Oh I love it when I happen on something like this. Not only did they say YES to my request for the photo, they had the best smiles and were very nice.
Once again, with my faith affirmed in the people who come to the market, I went about my business. Two bunches of carrots for roasting.
A piece of honey apricot cake because I have never tasted it before and apricots + honey has to equal something tasty.
New to me this week, is the turmeric water with ginger and lemon as well as peanut butter/nutella protein balls. there was also a loaf of bread topped with oregano to go with the hummus from the Lebanese flower. Along with the roasted carrots, red beans and rice, and a kale salad that's what's on the menu for supper tonight.
P.S. I roasted the carrots with just a little olive oil, balsamic, and an herb/salt/wine mix my nephew Sean makes and gifts me every year. They were perfect cut up on top of the kale. OK, the were also good right out of the oven dipped in the hummus, with a sip of cool white wine on the side.