Farmer’s Market & Roasted Veggies
Yesterday, I had a lazy Sunday. I purposely did my long run on Saturday this week. Sunday I was able to sleep in and leisurely stroll to the local farmer’s market. I make a point to go at least once every Fall. The atmosphere is just so cute, very “small-town.” Two old men had set up their lawn chairs near the entrance, just people watching as crowds of locals browsed the aisles of vendors. My favorite finds are the veggie-infused pastas (tomato basil pasta = doesn’t even need sauce) and the homemade jams and salsas.
I buy TONS of produce every week, so it isn’t practical for me to do my major fruit & veggie shopping at the farmer’s market. Sprout’s is my main go-to. But it’s still fun to check out the selection for anything fun and different. :)
The unique flavors made picking out a jam really difficult. I tend to like trying weird and funky flavors, so the Habanero Raspberry Jelly and Blueberry Jam caught my eye. But I went with Prickly Pear Jam and then a Banana Nut Butter. I asked the jam-maker lady what to put the banana butter on. Her one and only suggestion? Cheesecake. Thanks but no thanks. I’m sure the banana-walnut-puree will be equally delicious on some toast. ;)
After walking around sipping my coffee, I did some real grocery shopping at Sprout’s. My roommate and I just had a conversation about being “veggie-snobs” because fresh really is the only way to go. Completely understand that for cost and convenience, many people have to go with canned or frozen veggies. But there really is no comparison.
Obviously dinner had to include some mega produce: sweet potato, broccoli, baby carrots, and zucchini. I kicked them up a notch with a little inspiration from this seasoning (found at Sprout’s).
The recipe, if you want to call it a recipe because it’s so simple:
- 1 small jewel yam or red sweet potato
- 1 small zucchini
- 1/2 head of broccoli
- 10 baby carrots
- 1 Tbs. olive oil
- 1 Tbs. honey
- 1 Tsp. Bragg’s liquid aminos
- 1/2 Tsp. ginger
- 1/2 Tsp. cumin
- 1/2 Tsp. cayenne pepper
1. Slice and dice your veggies into about 1″ chunks. Size is really up to your preference. Toss all veggies into a medium bowl.
2. In a little bowl, combine honey, aminos, ginger, cumin and cayenne pepper.
3. Add olive oil to bowl of vegetables. Then add the seasoning mixture. Toss the vegetables until they are evenly coated.
4. Spread veggies out onto a foil-lined baking sheet.
5. Bake in the over at 415 degrees for 40 minutes, stirring once after 20 minutes.
I served the roasted vegetables with scrambled egg whites for some protein. :)
What’s your favorite thing to find at a Farmer’s Market?