Monday, May 14, 2012

farmer's market goods

Happy Monday morning folks!

I hope you all got to spend time with your moms yesterday. I wasn't able to spend time with my mom, but we chatted on the phone quite a bit.

This weekend was all about relaxation. After last week with moving out, moving in, getting settled and boxes upon boxes... we finally had two days to just hang.

I couldn't have asked for a better weekend either.

I went on a long run Saturday morning. 9.5 miles never felt so good. It was pretty darn hot here too.

Together Tyler and I did our laundry for the first time at a laundry mat. Not so bad except for the fact that you have to pay for it!

We watched a movie and ate ice cream. (Mint chip is now my favorite summer time flavor).

I made us Lemon Verbena Scones and Quick Strawberry Jam for us on Sunday morning.

We have been waiting so long for the Rhinebeck Farmer's Market to open outside and this Sunday it finally happened!

We have been waiting for the outdoors one for months. We bought some delicious produce.


Rhubarb, asparagus, breakfast radishes, salad greens and sugar snap peas.

We had plans for the rhubarb. We had a ton of strawberries left over from the tv shoot on Friday that were on their way out. So we embarked on some easy Strawberry Rhubarb Jam.






We literally through 1 lb of rhubarb and 2 lbs of sliced strawberries into a big pot with sugar and a little lemon juice. Simmered for about 1 hour, let it cool and spooned it into mason jars. They aren't sealed perfectly or anything, but it'll be gone before it goes bad, haha.

For dinner, we put together a salad with roasted asparagus, radishes, basil, peas, avocado and greens. Alongside a head of roasted garlic and a toasted slice of whole wheat ciabatta.


Food tastes so much better when bought from a farmer's market.... If you've never had roasted garlic. TRY IT! Just cut a slice off the top, drizzle with olive oil, sprinkle with salt and bake in a 400 degree oven for about 30 minutes.

Now that it's Monday, all I can think about is next weekend. Isn't that how it always goes?

Actually I am quite excited for tonight's Advanced Cooking class. We are creating dishes that pair with our favorite wine! My dish tonight will include: steak, blue cheese, bone marrow and parsley salad. Ooooh I can not wait.
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