Lets visit the winter farmers market
and a week of meal suggestions and links for diverse, plant forward meals
Right around this time of year I feel especially springy. More so, when Easter is early and sunny. It seems this week is ticking off all of the boxes. As the weekend approached I knew I wanted to head to the farmers market for the most delicious produce. For one reason or another–St. Patrick’s Day parade, monsoon-type rain and wind storm, I have not visited in a few weeks and nothing hits the spot like an early spring stop at our local farmers market.
Mike and I reviewed our week, what nights we are home, and how many meals we need to make. I knew I wanted to eat Jerusalem artichokes and I was hoping one of my favorite stands would have them and she did. When I arrive early I always have luck with broccoli microgreens, long luscious scallions, herbs, the last of her spring greens and rainbow chard which was sautéed and half eaten on Sunday morning and finished Monday night. We added a beautiful butternut squash to our bounty because after the initial downing of butternut squash, and all squashes this past fall, I then backed off in the dead of winter. Seeing the creamy yellow-orange skin and with the weather not yet as warm as we may like, I knew a cup of butternut squash soup was in my near sights.
Right across the way from this stand is Roots Farm and we picked up a beautiful bag of spinach and a quart of red potatoes. At the RI mushroom stand I was dreaming of sauteing mushrooms in my cast iron skillet. I don’t yet know what I am making. I only know the flavor and texture of the mushrooms will be glorious with the crunchy bits of well-done parts magically enhancing the taste of the plumper sauteed larger pieces.
At Pat’s Pastured stand we grabbed a dozen eggs and Mike decided on both the pork chops and some sausage.
The winter’s market is pretty small. If you know what you want you can be in and out in 20 minutes as long as you arrive relatively close to opening. That's what we did and we filled in the rest of the list at our local supermarket.
I am prepping today because yesterday was Easter. I made a pot of beans on Friday and they are nearly gone. Chickpeas are next. I have them soaking in a bowl of water as we speak and will most likely have them on the stove when you read this post. I am making a pound so I can make crispy chickpeas to snack on or add to salads and soups, along with a nice pot of chickpeas for other midweek meals and to have alongside my eggs in the morning. I have already roasted my butternut squash and a batch of pepitos to sprinkle over the top of the soup. Yum. I am on my way to eating my way through the week.
After a few weeks it feels nice and tastes great to get back on track with locally grown, in-season veggies. I hope this inspires you to visit your local farmers market or if there is not one nearby to purchase some veggies from the supermarket and whip up a quick yet nutritious meal. Enjoy!
Recommended recipe
Not one recipe but a few ideas and links to what I/we plan to make this week. If the link goes to one of my former blog posts, please scroll to the bottom for the recipe. Remember, start with beans!
Monday-Rainbow chard, garlic and onions with pinto beans. It can be eaten in a bowl by itself or with a fried egg over easy with broccoli greens on top. The link is to a similar recipe because often my recipes are not recipes they are me throwing a bunch of stuff in my frying pan and sautéing it up. But I understand if you want to follow an outline. This time I added onion with the garlic and did not have fresh tomatoes so I did not use them. I did have the fresh broccoli micro greens and I did add an egg. Smile.
Tuesday-Roasted butternut squash soup with ginger and Alison Roman’s biscuits. I add at least a cup of beans into the blender (I have pinto right now but I also use white beans as you will see in the linked recipe) and process with the soup. This way I am getting my protein and fiber right into the soup and balances out the biscuits I can’t stop dreaming about.
Also Tuesday-Chopped salad that will be on repeat this week as it has been last week as well with a yummy homemade greek dressing either over spring greens or spinach—I have both.
Wednesday-Rice and beans because weekly I make a grain (quinoa, rice, couscous or farro) to go with my pots of beans. This week it's rice. I add spices I like and sometimes a can of whole tomatoes and in this post I added a sweet potato and made a yogurt sauce in my blender to go over the meal depending on how I want to eat it.
Thursday-More than likely Mike will have the pork chops on the night I make the Jerusalem artichokes/sunchokes and other veggies. I plan on roasting them with seasonings just like I do red potatoes and if I remember I will take pics and create a post on these tubers next week. I was not that familiar with them until last year and now they are one of my favorites when at the farmer’s market-I grab them. One benefit is they help with your gut health. Oh, and I will probably have the mushrooms on this day, as well. I’ll let you know. Cheers!
Contact
If you have any questions on integrating beans consistently for gut health now and into the near future, please email me at Denisemancieri1@gmail.com. Feel free to comment below if there are topics you would like to see.
Please share this newsletter with others if you find it may assist them in adding beans to their diet. Or click the heart, below left, so I know you were here. Thank you!
Note: I am not a doctor. I am a teacher and an educator with an earned doctorate in educational leadership. I enjoy research and I can distill large amounts of information into easily understood and digestible pieces allowing people to understand what is happening to their body and possible steps to reverse it with food as medicine. I have healed my own GI issues through choices with food. I followed Karen Hurd’s bean protocol diet, I meditated and still do and I healed. I feel compelled to be in service and educate others as the more people eating beans, alongside a healthy diet and sharing their stories the more people will live a healthier existence. Joy, peace and freedom abound. Please see your doctor and discuss nutritional options before you change any course of action with your health.
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