We arrived at the market fully resolving to get little, since our garden is picking up, particularly the squash.
Needless to say, that didn't last.
I suppose there are worse things than to have no self control when buying veggies.
This is the 3rd week in a row I have swooped in to get the yarn and chicken lady's last dozen eggs. One of the other customers at the stall rather cheekily suggested I was making a habit of cutting it a bit close.
I like to think of it as destiny.
This week's colors: eight brown, three blue, one olive green.
Last week's colors, which I neglected to share, were eight brown, four blue. The week before, we got our first lovely olive green egg, which is the left-most egg in the photo but perhaps doesn't show up all that well in amongst the overwhelming verdant vegetable bounty.
Last week's cucumbers pickled very satisfyingly so I got another basket to make more, since I brought half of my stash to a 4th of July bbq. I am going to try a fermented pickle product, I think, for variety and amusement.
String beans, which I quite like but British Guy doesn't. I think some will be grilled tonight and some will be Dilly Beaned in the immediate future.
Dill [though it's not shown because I forgot about it in the fridge], for above pickles, because while I have some in the garden it has gone straight from sprout to seed. The basil, being a mediterranean plant, rather enjoys these 100 degree days I think and is looking quite vigorous after languishing as a limp, stringy little twig for most of the early summer.
Cherry tomatoes from two different vendors. One is our regular tomato gal, who also sells larger heirloom tomatoes for slicing and her homemade pickles, which I heartily approve of, and the other from a woman who is relatively new to the farmer's market and charmingly named her booth Farmer's Daughter's Market, who looked in need of some business both times we walked past on our first lap of scoping out what we want from whom. It's good to spread the love, I think, and I try to diversify my acquisitions every market (or so I justify it as...).
Guilty confessions - beet leaf saute still sitting in the fridge, now long past the stage of sulking and feeling unwelcome to actively and angrily accusing me of neglect every time I open the door. This is too much pressure from a green and I am reaching the point where I simply cannot shoulder the burden of feeling like I must make myself eat these every time I open the refrigerator. The few tastes I have attempted suggest that I just don't like them that much, and I think I am going to have to learn to be OK with that.
Carrot greens decorated the counter as a minimalist feathery green bouquet for a few days until the leaves crisped and the stems reverted to goo rather faster than I anticipated. They are now in the compost and the beet greens may will shortly join them.
Last but certainly not least, and currently taking up roughly half the fridge, are three lugs of blueberries, roughly 10 pounds each, from the Amish store. We arrived to find the cold room devoid of the coveted blueberries, only to discover on inquiry that 'the truck has just arrived...how many do you want?'
Lots! Score!
Most will be frozen like this, many eaten fresh, and some made into delicious treats over the next few weeks. I am planning blueberry aigre-doux from The Preservation Kitchen and a fresh blueberry mousse.
Also, my yogurt maker broke this morning while in the middle of a batch, so I am improvising by putting the jars on the outside table as it climbs towards 100 degrees today.
I will either have yogurt, or cheese, or, most likely, a hot mess.
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