I can’t believe it’s the middle of September and I haven’t gone to my towns farmers market.
My weekend started getting up at 6:20 a.m. on Saturday to drop off my daughter at school for another cross country meet. The bus was leaving at 7:00 a.m! Quite a difference from most Saturdays when I sleep in til like 10:00 a.m!
My husband and I drove separately and made it just in time. Lots of schools = parking nightmare, so we parked FAR away and ran to catch her starting. There was lots of girls, so we didn’t see her at the beginning until about 1/4 of the way in. She did great and finished her mile run strong!
So after the race, we left to drive home and Claire stayed to watch the 7th and 8th graders run their races. So once we got home and had breakfast I started to do some chores when I thought – “I’m going to the farmers market!” And the other best part – I went ALONE! Don’t get me wrong – I love my family – but every time I go somewhere one (or all three) of my kids will usually want to tag along.
The weather was perfect fall weather, brilliant blue skies with whisps of clouds.
I thought I would run into a lot of people I know, but I only saw one woman Dee Dee who was my kids preschool teacher.
There were so many great things!!
I know this isn’t a fruit or veggie, but my first stop was to get squeaky cheese! I was lucky there was still some left!
The variety of heirloom tomatoes was incredible. I love how different the shapes, colors and sizes are.
I wish I would have picked up one of these kinds of eggplant. I haven’t ever tried eggplant before and just like other veggies I think I hate, I just have to try it to see if I like it!
And purple cabbage! I guess I didn’t realize how many purple things I took pictures of until I downloaded them! And one more purple photo and I promise that’s it!
I loved these flowers that were in front of someones house walking back to my car. So pretty!
So I ended up getting tomatoes and with those I was going to make roasted pasta sauce. My friend Ally from Sweet and Savory just posted a recipe and I knew I was going to make it soon. I adapted it just a bit.
- 12 small tomatoes
- olive oil (to coat the roasting pan)
- 3 cloves of garlic
- 1 small white onion, cut into chunks
- salt and pepper
- 1 tsp. dried basil
- 1 tsp. crushed red pepper flakes
- Preheat oven to 400 degrees.
- Put a little olive oil on the roasting pan to cover.
- Cut up the tomatoes, onions and place on roasting pan.
- Add the garlic cloves (remove the paper first)
- Sprinkle liberally with salt and pepper
- Sprinkle with basil and crushed red pepper flakes.
- Bake for 45 minutes to an hour.
- Remove from the oven, let cool and then add to a blender and puree until smooth.
This turned out so good! Thanks Ally for the inspiration!
In other news – my friend Roni from Roni’s Weigh competed in a Cross Fit competition and she came in 1st in her division! So happy for her. She continuously strives to do things out of her comfort zone and enjoying every minute of it!
Great job Roni!
OK, I have to finish getting ready for work. It’s my Moma’s birthday today – I’m meeting up with my twin Biz, my niece Hannah for lunch. We are going to a local restaurant called Scratch. I’ll post a review about it later. HAPPY BIRTHDAY MOMA!
And if you made it this far. With the roasted pasta sauce I made a skillet lasagna – first time making that – you cook in on the stove top in a cast iron skillet! It turned out great – come back for the recipe!