|The local farmer’s market offers fresh produce, flowers, baked goods, specialty goods and more.|
This weekend, I finally got the chance to visit our local farmer’s market. I missed last weekend as I was at the annual BlogHer Food conference in Atlanta, meeting up with fellow food bloggers.
I have been eagerly waiting for the farmer’s market to open after such a long winter. I always like to take a quick scan around the market first to see what all the farmers are offering that day before deciding what to bring home. I was pleasantly surprised to find a number of new farmers and vendors at the market today, including Raus Coffee (farm to roaster coffee), Bonga Capacci (fresh ravioli and lasagna), Dream Desserts (gluten-free dessert bars), Skinny Pines (mobile wood fired oven serving pizzas), and Smyth’s Trinity Farms (dairy farm selling fresh chocolate milk and yogurts).
Of course, the old standbys that I have been frequenting over the past several years were a welcome sight – it’s like seeing an old friend after a long absence! There were organic Asian salad greens rhubarb from Stone’s Throw, organic kale swiss chard, and potted plants from Riverbank Farms, fresh radishes and greens from Gazy Brother’s Farm, fiddleheads from Smith’s Acres, potted organic herbs and plants from Greenscapes, various dips and quinoa salads from Du Soleil, pasture raised meats from Grey Ledge Farm, fresh breads, pesto and mozzarella cheese from St. Ex Specialty Foods, apple cider donuts and honey from Plasko’s Farm, fresh pies and other goodies from Michele’s Pies, pies and bar cookies from Whistle Stop Bakery, fresh flowers from Uncle Buck’s Secret Garden, and handmade goat’s milk soup by Goatboy Soaps (great for sensitive skin).
So, what did I buy this weekend? I went for a bag of Asian baby greens, some rhubarb (also called “sticks” by a woman standing next to me in line), red radishes, curly kale, rainbow swiss chard, fresh bread, pesto and mozzarella cheese, and a collection of potted herbs.
|Fresh Kale, Radishes, Rhubarb (“sticks”), and Rainbow Swiss Chard from the farmer’s market.|
As soon as I walked in the door, I made our family’s favorite Farmer’s Market Sandwich, a tradition that we started years ago. At the start of the farmer’s market season, my kids love pesto, mozzarella cheese and tomato on fresh baked bread. So simple, but so good.
|Farmer’s Market Sandwich – Fresh Baked Bread with Pesto, Mozzarella Cheese, and Tomato|
Farmer’s Market Sandwich – Pesto, Mozzarella Cheese, Tomato Sandwich
- Fresh baked bread, sliced
- Fresh mozzarella cheese, sliced
- Fresh tomatoes, sliced
- Fresh pesto
- Salt and freshly ground pepper, to taste
- For each sandwich, spread some pesto on one side of each slice of bread.
- Top with a slice of mozzarella cheese and tomato.
- Sprinkle with salt and freshly ground pepper to taste.
- Top with second slice of bread.