Chicken empanada, garlic scapes, sunflower plants, ancho pepper plant, pink-petaled strawberry plant, lime-scented thyme plant, hardy kiwi plant, 1/2 gallon of milk, pint of chocolate milk, a dozen eggs, 3 quarts of strawberries, apple schitz, caramel skyr made from goat's milk (!), and cornmeal made from Bloody Butcher dent corn, which I'm told will turn purplish in the baking.
I was talking to one of the farmer's, and it looks like this or next might be the last week for strawberries this year, which is a fairly short season for them.
I was talking to one of the farmer's, and it looks like this or next might be the last week for strawberries this year, which is a fairly short season for them.
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I've been growing my own, but you need lots of plants for even a quart of strawberries if you're keeping them in containers, and I'm not planting strawberries in the ground because I do want to grow other things. They're almost as bad as mint for growing sideways.
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The Honeoye berries from this farm are always spectacular.
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The kosher flour seller is definitely new this year, but the place I get my apples (and other fruit) from regularly has been there all the years I've been going to that market.
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That corn looks really cool; it would be fun to bake with the meal. Lime scented thyme? that sounds great. Tell me if the caramel skyr tastes as good as it sounds.
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The corn is going to show up in cornbread soon. Maybe as early as this weekend. And maybe in homemade tortillas, if I get ambitions.