Here we are. My second farmers market post with some of the dishes I made from the items I pick up there. I’m still figuring out how I want to structure these post so bear with me — suggestions are welcomed, let me know what you like to see. However, my overall goal is to get you to stop by your local farmers market, see what is in season, cook more, and cook seasonally. Once you eat fruits and veggies that are in season, you’ll see how much better they taste.
I went to the Ferry Building’s farmers market again and visited the same vendors I showcase in my first post. Heirloom Organic Gardens are seriously one of my favorite farmers. They are super informative, have such a variety of produce, and have great prices — majority of my purchase here are from them. They even gave me that butternut squash for free! I got my English peas, sugar peas, and broccolini from Iacopi Farms. Also, I visited Twin Girls for their strawberries and Blossom Bluff Orchards for their stone fruits.
Purple Potato with Pesto, Parm and Sautéed Broccolini: I used the tops of the carrots and radishes to make this vegan pesto. So far, the most perfect way to use the green tops I’ve found so far.
Pasta with Pesto: I used the leftover pesto from the previous night to make this super quick pasta dish with peas, chopped spinach, and tomatoes topped with parmesan that took less than 30 min.