Farmers Market Sunday

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Ignore the filthy table.  Today was a quick jaunt to the farmer’s market because we had a brunch date with some friends.  Since we went to the co-op on Saturday night, we only had a few things to pick up at the market.

  • 1lb chicken thighs and legs from Sweet Tree Farm
  • 8 oz. feta cheese and 8 oz. of mozzarella from Heamour Farm
  • 2lbs clover honey (mostly gone already – I baked today!) from Lloyd Spear, Beekeeper
  • 1/2 gallon of reduced-fat milk, plus 1 pint cream (not pictured because I used it for baking already) from Battenkill Creamery
  • 1 quart fall peaches from Maynard Farm

Our meal plan for the week includes:

Last night – Local spaghetti squash with a sauce made from local tomatoes, garlic, onions, spices, etc.

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Other nights this week:

  • Pizza with the feta and mozzarella cheese, tomatoes, etc.
  • Spicy honey-brushed chicken
  • Portabello mushroom “burgers” with Ezekial buns

The sides with our meals always vary based on the mood we’re in, but always veggies from our garden/farmers market plus a starch.  We’re very traditionalist. 🙂  We’re going out with friends two different nights this week so we didn’t need to plan as much as we normally do.

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2 Responses

  1. The spicy honey brushed thighs are so good. One of my fav recipes ever!

    Can you tell a difference btw your creamery milk and normal grocery store milk like Stonyfield or Organic Valley?

    • I can, on a variety of levels. I think it tastes fresher, coming in glass bottles. I also think it tastes creamier, but I don’t really know what percentage of fat it has, so it really may be creamier – thus more full-fat (more points). It’s reduced-fat, however – I don’t know if that’s automatically 2% or not.

      Not to mention, beyond the taste, I love the fact that I’m supporting local cows 🙂 and the bottles get reused – another plus.

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