I’ve been meaning to do this video for you for a while. Since it’s midsummer already, I figured I’d better get to it!
Are you a regular farmers market shopper?
Or does the chaos of all of those stalls and farmers and food and self-righteous people with their canvas shopping bags and baskets slung over their shoulders make you run away in fear? 😉
I’m a true farmers market junkie (although I try not to be too self-righteous about my reusable shopping bags). In the summer, I’m there every weekend, scoping out the colorful yumminess exploding out of the farmers’ stalls. And I love building fresh meals around whatever treasures I find.
But I get that it can be a little overwhelming to navigate a farmers market, especially if you’re new to the scene.
So I thought I’d bring you along on my weekly trip to Seattle’s famous Ballard Farmers Market. (Not as famous as Pike Place Market; but I promise you…Ballard is where it’s at for Seattleites in the know.)
Whether you’re a farmers market newbie or a seasoned market veteran, this week’s video will help you get the most out of your local market while summer produce is at its peak. (You’ll even get some cooking tips from one of the market’s best “hidden” resources!)
P.S. Here’s my favorite way to use leftover farmers market produce towards the end of the week. You can throw in pretty much any kind of veggie along with the beans and dark leafy greens.
Beans & Greens
A great fat-free protein dish with tons of fiber, calcium, and iron. Any type of beans and dark leafy greens will do.
Ingredients:
- 1 can no-salt-added pinto or adzuki beans, drained and rinsed (preferably Eden Organics brand or Whole Foods boxed beans, to avoid BPA exposure)
- 1-2 garlic cloves, minced
- 1/2 cup chopped red onion
- 1 cup diced tomatoes
- 3/4 cup chopped mushrooms
- 2 bunches of kale or swiss chard, rinsed and coarsely chopped
- 2 tablespoons extra virgin olive oil
- Umeboshi vinegar to taste
Directions:
Heat oil and sauté garlic and onions until onions are slightly soft. Add mushrooms and sauté until mushrooms begin to dry out. Add beans and continue to cook. While the beans finish heating, add about 1 inch of water to a sauce pan or deep skillet, add the chopped greens, cover, and crank the heat until the water boils. Steam greens for 2 – 3 minutes, until they turn bright green.
Drain the greens. Serve beans on top of greens. Top with umeboshi vinegar to taste. (It’s super salty, so go easy!) Makes 2 – 3 servings.
xo,
