But the best part of the market is that it is the social hub of Squamish every sunny Saturday of the summer. I particularly liked going this year as I had lost touch with lots of my coworkers & other friends on my maternity leave, so it was a great chance to see everyone again. There's always some good music and cooking demos going on too.
|Squamish Farmer's Market with the Chief in the background|
|Rah rah for the market! Finley is stoked on his salad greens!|
This Saturday was the last market, as I mentioned, and I had $45 of coupon money left. I planned to hang out at the market all morning, but as usual, I over planned my morning. As we enjoyed brunch at Chef Big D's, Finley started to suggest that he might like a nap, and I knew my market window was closing fast. So I made a deal with Derek: if he could entertain the increasingly fussy Finley for 15 minutes, I would do a power-shop at the market. If there is one thing I am not known for, it's "getting the lead out", as my mom would say. On this occasion, however, I ploughed through the market, avoiding all well-wishing small-talkers and throwing coupons at vendors (nicely). I got some organic eggs, chicken and ground beef, but still had a fair bit of coupon money left. With time running out, I went to my favourite vegetable stand and started pointing willy-nilly at any colourful and pretty vegetable I saw. I made it out in 15 minutes and we got home in time for Finley's nap. But now I had to figure out what I was going to make with red potatoes, Swiss chard, leeks, carrots, green beans, green onions and beets.
The next morning I made a delicious chard & red potato frittata with my organic eggs. I threw in some rosemary from my "garden" for good measure. It was delicious!
The next day I made Potato and Leek soup. You are supposed to use the green parts, aren't you? My recipe didn't specify, so I did. It tasted great, but it was a lot greener than I expected!
For the rest of the chard, I pulled out one of my yet-to-be-used cookbooks, Plenty by Yotam Ottolenghi. If you were a vegetable, you would like to be cooked by this man. I've never seen a book with so many beautiful, mouth-watering, vibrant photos of vegetables. I mean, just look at the eggplant on the cover! This is what eggplant aspires to be. I've been looking forward to cooking with this book, and with a bunch of colourful chard in my hands, this was my chance!
|mmm…. pretty and fresh!|
|Sauté it up!|
|Serve over rice with a dollop of Greek yoghurt. Yum!|