Posts Tagged ‘Farmer’s Market’

Last weekend at the Durham Farmer’s Market I was introduced to Fickle Creek Farm’s famous smoked boneless pork chops. I had to try them. I decided to toss one into the slow cooker with some beans and veggies. Yum! Of course I served this with some local garlicky greens (a mix of chard and kale) as well and a few slices of some local bread from the farmers market topped with Celebrity Dairy Goat Cheese.  I didn’t follow a recipe, but here is what I did:

1 small smoked boneless pork chop (about 3-4 ounces)

1-2 cups dried beans (I used pinto and kidney)

2 carrots, sliced

1 onion, chopped

Put all this in the slow cooker and cover with water (about 2-3 inches above the top of the beans). Cook on low for 8 hours. Season with salt and pepper. Yum!

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I purchased what will probably be the last of the heirloom tomatoes for the season today at the Western Wake Farmer’s Market.  This makes me sad. I will savor them.

Today’s findings included:

  • kale, lettuce, bell peppers, and eggs from Fickle Creek Farm
  • heirloom sweet potatoes (Carolina Ruby), heirloom tomatoes, cabbage, and carrots from Redbud Farm
  • red potatoes from Jones Farm


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Another successful trip to the Western Wake Farmer’s Market this morning, although it was a cold and wet morning. I bought kale, chard, eggs, and chicken breast from Fickle Creek farm, green beans, heirloom sweet potatoes, and heirloom tomatoes from Red Bud Farm,  red new potatoes from Jones Farm and some Arkansas Black apples from one of the other wonderful farm’s.

Farmer's Market
Like most every Saturday I also planned my menu for the week in order to make my grocery list. I do this after my Farmer’s Market trip, since I’m never quite sure what I’ll get there. I usually finish my grocery shopping at Trader Joe’s and Whole Foods.
Menu for the week:
Saturday: Leftover 3 Bean Cassoulet
Sunday: Roasted Chicken breasts with balsamic vinaigrette, roasted sweet potatoes, garlicky chard/kale, heirloom tomatoes
Tuesday: leftovers
Thursday: leftovers
Friday: Black beans, roasted sweet potatoes, garlicky chard/kale, heirloom tomatoes

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I love Saturdays

Saturdays are when I go to the farmer’s market, then finish up my grocery shopping mostly at Whole Foods and Trader Joe’s. I’m very lucky that I have a great farmer’s market so close, Western Wake Farmer’s Market. This week at the farmer’s market I got some rainbow chard,  heirloom tomatoes, heirloom sweet potatoes, Rome apples, another variety of apple that I can’t remember, pork loin (Fickle Creek Farm)and a grass-fed beef shoulder roast (Smith Angus Farm).

Farmers Market

Saturday’s are also when I plan my menu for the week, usually after I come home from the farmer’s market, since I’m never really sure what I’m going to get there.

This weeks menu:

Sat: Caramelized Pork loin with Apples, roasted sweet potatoes, and garlicky chard and kale

Sun: Smoky Hot Pinto Beans, cornbread, heirloom tomatoes, and garlicky chard and kale

Mon: Pot Roast (YUM!)

Tue: leftovers

Wed: Tofu in Red Coconut Curry Sauce, brown rice, broccoli

Thur: leftovers

Fri: Slow Cooker Three Bean Cassoulet, cornbread, heirloom tomatoes

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