Tag Archives: veggies

Idaho Farmer’s Markets

I love a good Farmer’s Market. See, I love it so much I write it as if it’s a proper noun. Each spring I have visions of taking the kids to the Farmer’s Market each Saturday morning and picking out fresh fruits and veggies and always (always) leaving with a fresh bouquet of flowers, all carried in a very Farmer’s Market-like basket, handcrafted of course.

So….that’s happened zero times. I mean, we’ve gone to farmer’s markets of course. But that beautiful image of exactly how it’ll play out has never actually played out. I always forget a bag (see, I don’t even own a basket) so I’m that one who is using the dreaded plastic for my fresh veggies. And as far as the flowers are concerned, I’ve usually spent all my money (correction, the kids have) on things like beeswax candles in the shapes of wolves

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…so flowers get left behind.

But last weekend was a golden weekend for us. Did it have anything to do with the fact that Danny was out of town? I certainly don’t want to say for sure, but we didn’t have anyone there who tried to talk us into going to the skatepark, I’ll say that.

We were gifted our friends’ share of the farming co-op they are a part of and when we arrived, we were greeted by the most beautiful farm stand.

 

 

River City Farms is a small(ish) farm in Lewiston. Check out their page here. You can sign up at the beginning of the year to be a part of the CSA and receive a share (or a portion of a share) of veggies each week. The one we picked up was a full share so we got double of the following:

  • bunch of 4 onions
  • bag of arugula
  • bag of green beans
  • box of small heirloom tomatoes
  • 2 cucumbers
  • 2 peppers
  • box of purple potatoes

They also have the option of receiving a flower share each month. Next year we are going to join for sure.

These little faces loved picking out our produce.

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And this little ruffled bottom loved the adventure of wandering. Thank goodness for older siblings.

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The next morning I woke the kids up semi-early (for a weekend) so we could hit up the Moscow Farmer’s Market and get back to town in time for Alice’s birthday party she had. Oooooh the Moscow’s market never disappoints.

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An organization had a little testing station for kids. They put blackberries and green beans on the table in little cups and invited kids to try them. Then the kids could use stickers to mark which answer they liked on the poster board: “Would you try this again? yes or no” “Did you like it? Yes or no”

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My kids loved trying it but decided the green beans were awful and the blackberries were too tart.

I don’t know what to do with them.

And after spending $7 on that beeswax wolf candle pictured above, Jamie finally found the baguette stand and spent the remaining $3 on some bread to share.

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They ripped through that thing in 5 minutes. One baguette for 6 kids. It was hilarious and after that they decided they also wanted crepes and lemonade and chicken skewers so we hopped into Hansel and Gretel to pick up my money from the clothes I’d sold there and lunch was paid for.

**** I never EVER have cash. If I paid for our household goods with cash only, we’d be in trouble. Cash burns holes in my pockets and if I have cash I always feel like it’s free money! Like, “Oooooh, $5, I’m gonna go get Starbucks!” so cash is dangerous. I only get cash when we are going to something like a Farmer’s Market. And even then I end up with….well….beeswax wolves.

The kids were awesome. They were excited to be out and about doing something. I forget how important that is sometimes. To be stuck in our little community and neighborhood for too long makes us stuck in our own little comfortable bubble and even though it’s easier, it’s not always best. We try to get out and do fun and different and interesting things as often as possible. Sometimes they’re crazy failures.

And other times…they’re farmer’s market weekends.

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Pasta.

My friend Liz led a women’s discussion group at church several months ago. We met for eight weeks and watched a video series and then had discussion after.

The only reason I started going is because I like Liz so much, that is a fact. Sitting with a group of women discussing our opinions and beliefs on subjects is not where I’m most comfortable. I have strong opinions on many subjects, lots of them being quite controversial. I also sometimes have a big mouth and get myself into trouble by voicing those opinions rather than just keeping quiet. But, much to my surprise, joining that group and that discussion ended up being a good thing for me. I was forced into a situation where I wasn’t most comfortable, forced to listen more than talk, and that was good for me. The message(s) presented in each video were good, too. I genuinely like each person who participated and I’m glad I expanded my circle.

Fast forward to after those eight weeks — I knew I wanted to continue meeting, whether that was at the church, at a home, with kids, without, etc. I decided to just go ahead and offer up my house as the main meeting place and continue meeting every other Tuesday. I’m really happy that several women decided this sounded great, too, because I’ve had a lot of fun having coffee with my friends and my kids love playing with the kids who come. We talk about whatever comes up and sometimes we have things planned. We’ve discussed the role of Saints in the church and our lives, we’ve talked about Montessori, we’ve talked about many things. We’ve also played at the park and splashed on slip and slides and swam.

Today? We made fresh pasta.

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I happen to really enjoy ravioli so I made some filling:

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(1 lb sausage, 1 C ricotta, 1 C italian blend cheese, 1 egg)

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Lisa brought her pasta roller (is that what it’s called?) and helped us figure out how to use it.

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She also brought veggies and herbs from her garden and whipped up a little pasta dish that the kids ended up devouring.

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And now I have a new skill in my pocket. That doesn’t mean I’m good at it. But it does mean we’re having ravioli tonight.

Veggie Hash

The Tale of the Sad Asparagus

Once upon a late summer, a small and spirited child ran out to her Lala and Papa’s garden in the front of the house. Always welcomed (and encouraged) to pick that season’s produce, the young child started picking the strawberries. After that, she moved on to cutting chives. With many greens left, she cut lettuce and rosemary and finally moved on to carrots. Disappointed in the size of the carrots (basically nonexistent), she ran inside to show her Papa and Lala her findings.

“Oh…that? Yeah….that was going to be our asparagus next year….”

So here’s the thing about asparagus: it takes a season before it actually grows. And it never grows if you have small and spirited children picking any green that pops up out of the ground.

So if you have fresh, farm-grown asparagus, use it here. And the moral of the story? Kids ruin evvvvverything.

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Veggie Hash:

2 yukon gold potatoes, shredded

1 medium zucchini, shredded

5 asparagus shoots

1 small onion, diced

1 clove garlic

pancetta, diced

4 eggs

salt and pepper to taste

1) heat about a tablespoon of EVOO in a nonstick skillet. Add the onion and cook for a few minutes as it begins to turn translucent. Add the garlic and the asparagus (which you’ve cut into 1-2″ pieces) and cook for a few minutes more. Then add the pancetta.

2) squeeze the potato and zucchini to get as much moisture out as possible (they really hold on to a lot of water). After the pancetta is cooked to your liking, add the shredded veggies. I used a cheese grater to shred it and it took less than 2 minutes. Easy.

3) Cook like you would hash browns. Mix it all together then spread it out and flatten it down into one layer. Let it brown up a bit (cook for a couple minutes) then flip the whole thing. You’ll have to flip it in pieces, and it’s totally okay if some pieces flip and some don’t. Do this a few times until it’s just barely crispy…you don’t want it to be too crispy…just barely browned.

4) divide it into four portions on plates.

5) crack 4 eggs into the skillet (you shouldn’t have to add more oil, but if you do, just a tad will suffice) and fry until the whites are completely cooked, but the yolk is just barely still runny. Really, cook it however you like it.

6) slide the egg on the hash and plate it like a pro. Add salt and pepper. Voila.