Market Day!

This is posted to stir Bob's appetite!

Off to Market after stopping to talk to the littlest greeter!

Beautiful fresh locally grown veggies.

These three are some of our favorite local farmers. She is our favorite bank teller and their baby was born on Tom's Birthday! Their vegetables are organic and the plants they sell have been some of the best survivors we've put into the yarden.

A view of the Market from the other end. Our favorite Market is this one held every Saturday morning in one of the parking lots at UNC-Asheville. Great vendors, there's always shade and often a breeze. It's always Fun to see what's new and fresh.

We were too late for fresh bread, but we still were able to find everything we needed, and a few surprises too!

I inheritated this cutting board from my Mother and I use it everyday for prepping veggies! It was made by a student at Berea College and I bought it as a gift for her at the Folk Art Center many years ago; long before Pat and I ever thought we'd be in the Guild ourselves!

Corn and flat Italian parsley picked this morning, with a great Chevre n' Chives from the Three Graces Creamery.

A great surprise to find! The most beautiful turnips we both think we've ever seen! They'll probably become a turnip au gratin cooked in my favorite magic pot made by our frined Davd Grant. This casserole was made by our friend Hamilton WIlliams.

Left to right: sweet pepper, a couple of egg plants, more cukes, a gorgeous red bell pepper, really tasty tomatoes, a wonderul little melon, a couple of the red candy onions and an asian cucumber.

Fresh wax beans in another bowl that our friend Gay Brown made and gave to us. (One of a set of three nesting bowls.)

Shopping is fun and hungry work! So once home Pat made us a great lunch.

A bean salad of black beans and garbonzos, perfectly seasoned and topped with avocado and a little salsa. Chevre with rye crisps and fresh cukes and tomatoes.

The plate was made by our friend Hamilton Williams and is from our set of ten.

We both put in sometime cleaning up and doing house work. And then we had a hard time just settling down and loafing! It was such an intense and productive week that we were both a little antsy. We did finally relax and sprawl for awhile. It was a nice afternoon.

Then it was time for me to get busy and make dinner!!!

Grilled shrimp kabobs! These are 20-21 count shrimp just in from the coast that we bought at the market. They're skewered with red onions, red and yellow bell peppers and mushrooms. There also a few sage leaves in there. The veggies and then the shrimp were quickly marinated in a mix of olive oil, garlic and salt and pepper. Oh yeah, a dash of tobasco and Worcestershire sauces too.

Platted up with grilled fresh corn and some of the melon.

Good eats indeed!

Followed by a nice relaxing evening together.

Saturday's Market & Loafing

It's really nice when we can take the whole weekend off . . . We both had a lazy morning and we got moving a litttle later than we meant to. But we did make it to our favorite farmers' tailgate market at UNCA again Saturday!

Because it's fun, here are some photos of our shopping loot! (Grass-fed beef bratwurst isn't pictured, it's in the freezer for now!)

Our glass platter loaded down with new produce. Cukes, eggplant, tomatoes, bell pepper, candy red onions, and more garlic!

Fresh young lettuces for salads and BLTs. The bowl was a gift from our potter friend Gay Brown.

We had BLTs for lunch both Saturday and Sunday. Only the second time this season we've indulged. And they were wonderful!

Pat's bread board, once again loaded down. Clockwise from the top: Pre-sliced Anadama bread from Wake Robin Farm Organic Breads (as I said, we were later than we had meant to be, and most of the breads were gone by the time we got to the MArket!), a taste of summer sunshine fresh local black berries (the birds have eaten all of ours!), sweet heirloom red Italian peppers, a mild goat cheese (that was gone by Monday!), and fresh arugala and egg pasta from Pasta Momma.

My treasure trove! An half-pound of fresh oyster mushrooms!!! Half of them were sauteed with butte and olive oil and some heirloom sweet Italian red peppers and served over the pasta Saturday. The other half was for Sunday night's dinner! They have an incredible delicate flavor that is easily overpowered.

The plate was made by Hamilton Williams in 1997; Tim Jacks gave us a pair of them.



Green beans! These are not Blue Lake beans, I've forgotten just what variety they are. No matter, they are delicious raw and I'm looking forward to using some of them Monday night!


Casserole by and a gift from Gay Brown.






I'm not sure if Inky is wanting to help with the photography or if he is interested in sampling the cheese!