A typical market trip
I wanted to invite you on a farmer’s market trip with me, and show you what a typical “haul” – as the Youtube lingo goes – looks like. In this post, I’ll give you the price breakdown, and also how I plan to prepare the ingredients.
Of course, the produce varies depending on the season, so maybe I’ll do a few more of these during the year.
For those wondering, I live in the Seattle area and am lucky enough to live nearby perhaps the best market here – the year-round Sunday Ballard Farmer’s Market.
32 oz. sheep milk yogurt – After a year of eliminating dairy, even the homemade goat milk yogurt I used to consume, I’ve been able to successfully re-introduce certain form dairy! My body – and my tastebuds – love the Glendale Shepherd sheep milk yogurt I get at the market. I enjoy the yogurt plain. I’ve also recently enjoyed mixing it with a small amount of dijon mustard and Primal Kitchen Mayo to make a chilled sauce to serve with chilled salmon. Divine!
1 lb. pastured ground sausage – This market has the best sausages I’ve tasted in my life, from two vendors: pastured pork sausage from Seabreeze Farm and pastured lamb sausage from Glendale Shepherd. I’ve been on a kick of making my Sausage Gravy Stuffed Squash with the sausage meat.
Baby Brussels sprouts – I roasted these tender little gems in a 350 degree oven for an hour with bacon grease, thyme and salt. It doesn’t get better.
1 kabocha squash – My all-time favorite squash boasts a creamy, sweet, dense orange flesh and edible green skin. I remove the seeds, chop it, drizzle it in melted ghee, and roast it at 400 until tender.
2 enormous bunches of kale – Very soon, I will share my secret for making the sautéd kale that will convert kale-haters.
Patty pan squashes – I think this was the last of the summer squashes for a while. In October, I can find both winter and summer squash at the same time. I like to sauté these vibrant veggies until tender-crisp and enjoy with my kale.
Fresh flowers – $5 a week to bring color and fresh-flower-energy into my home is well worth the investment.
Produce – $18
Sausage –$16 for one pound
Flowers – $5
Both the quality and freshness of these ingredients are unmatched by any grocery store. For me, this is a highly reasonable price tag for local, organic produce and the highest-quality meat/dairy products. Further, marketing means building connections and friendships with the individuals who passionately produce these ingredients.
My new photography set-up
As an aside, I wanted to show you the new photography table, which you will see in my upcoming recipes. I’ve been challenged with my self-taught photography skills, but recently invested more time in practicing it, as well as taking some photography classes.
My new place has the ideal window-ed corner to capture natural light. My recent food photographs have vasty improved, and it is well worth the sacrifice of space in my living room. Be ready for many new recipes, because I am on a food photography kick!
Do you want to see more farmer’s market hauls from me?
Aubrey @ Just Balancing Health
kabocha is the best!
Definitely! I love those posts along with your normal – week meals photos. I don’t know what it is but I love to see what others are eating!
Oh Thank you!!! My youngest cannot eat any cow or goat milk products. She cannot have it touch her skin or she breaks out in hives let alone what it does to her poor stomach. We have discovered she can have sheep cheese. Maybe she can have sheep milk too! Not very common and it is hard to come across.
Yes please, more market hauls!
I cannot wait to try more of your new recipes when you show off your new skills!
Thank you for being you!
Grain free hugs from the great while north!
Awesome post! I’d love to see more of your farmer’s market hauls. The Brussels sprouts recipe looks absolutely delicious 🙂
Just a suggestion to bring your blog up a notch in professionalism: find a great proof-reader for each post. You could probably even find a friend to do it for free!