https://whatsupusana.com/wp-content/uploads/2018/04/caroline-attwood-225496-unsplash.jpg 3033 5392 Ben Raskin http://whatsupusana.staging.wpengine.com/wp-content/uploads/2018/06/USANA_logo.png Ben Raskin2018-04-28 06:00:152018-09-24 13:58:47Heading to the Farmers Market
A favorite springtime adventure of mine is to tune up the bikes and ride with my wife to the local farmers market. We’re lucky to live in a neighborhood that hosts Friday evening open air markets where local farmers come to sell their goods. It’s a wonderful mixture of vegetables, fruits, cheeses, artisan breads, and local meats. Rounding out the blocked street with booths lining the sidewalk are everything from homemade candles, crêpe stands, and hot roasted coffee to other temporary shops selling handmade goods. The first thing I notice is the colors. The greens are dark and shiny. The red peppers are vibrant and alive. The yellow squash naturally draws your eye while the cut beets radiate a luxurious purple. Vegetables are packed tightly into cardboard cartons and stacked on pitched boards showcasing the labor of the local farmers. It’s as much a visual sensation as it is flavor packed. Most of our trips to the farmers market involve picking up items we can build a recipe around. We’ll find fresh arugula and come up with a clever summer salad. If the lamb looks good, we’ll grill chops that evening. And who doesn’t love making peach cobbler out of locally procured peaches and handmade granola? For example, last summer we were on a mission, and the prize was homemade BLT sandwiches. The BLT is a classic sandwich made with bacon, lettuce, and tomato on toasted bread with mayonnaise. The smoky saltiness of the bacon is complemented by the crisp lettuce and sweet tomato. Add creamy mayo to toasted brioche bread and you have one of my all-time favorite sandwiches. We found romaine lettuce, Roma tomatoes, fresh sliced smoked fat back, and brioche bread that was still warm from that morning’s oven (we settled on store-bought mayo but it was still a good haul). Riding home, we built our sandwiches and couldn’t help but notice how much better these sandwiches were. Not only were they delicious, we knew exactly where our food came from. We met the farmers and butchers. We learned their story, and somehow this added to the experience.