I love going to farm markets. There is so much variety, not just in veggies but in wares being sold from artisan bakeries, hand made jewelry, leather work and more. In the background is the sound of live music, children laughing and dogs nicely saying hello.
No matter what time of the day we go, inevitably we run into people we know, whether they are long time friends, those we’ve ‘met’ on facebook or patients from the clinic. It’s such a lovely community feel.
The first booth we always hit is Island Scalliwags for their specialty dog treats. The owners always take the time to share goodies with visiting dogs, get some licks and cuddles (from the dogs) and share information on the benefits of the different treats they carry. Willie’s favourite are the Blueberry Bash (I think it must be a family thing)!
After Willie has performed his repertoire of tricks we head to the veggie booths where my eyes are always bigger than my tummy.
“I’m only buying for the two of us now, so I won’t get quite so much,” I say to John at the beginning of every trip. He stays quiet! Smart man!
With it being August the variety is impressive. This last trip I got broccoli and kohlrabi, carrots and green beans, tomatoes and peppers, cucumber and the most vivid yellow zucchini, some spinach (for the dogs) and a lovely Romaine lettuce. Last night I made up a delicious stir fry with a bit of every veggie I purchased liberally sprinkled with fresh peas. Tonight, it will be a zucchini noodle dish with roasted tomatoes and peppers, olive oil, sweet balsamic vinegar and dried herbs from my spring garden. I may just add a hint of Sunshine Feta from Qualicum Cheeseworks.
Simple, but delicious!!! Why not try some? Use as a side dish or main entree.
Roasted Tomato and Zucchini Noodles
3 Roma tomatoes, cubed
1/2 cup coloured sweet peppers, cubed
1/2 teaspoon garlic powder
1 teaspoon dried Italian herb mix
1 tablespoon or drizzle of a good quality, sweet balsamic vinegar
1 tablespoon olive oil
1 medium size yellow zucchini
1 teaspoon balsamic vinegar
Drizzle of olive oil
Mix so all veggies are coated with liquids. Put in oven at 375 and roast for about 20 minutes.
Spiralize a medium-sized zucchini and set aside in a serving bowl that compliments the lovely colours. When roasted veggies are hot, blend them, any liquid produced, and the extra balsamic and olive oil, with the zucchini noodles. Be gentle so the veggies don’t break apart.
Sprinkle a 1/4 cup local feta cheese on top and serve. If you are avoiding dairy, don’t worry. It will still taste fabulous!!
Prepare to get lots of feedback!!
Simple, tasty and can be made with 90% local ingredients. What a combination!!