With $14 in single bills in my pocket, I set off for the farmers' market at Church and East streets this afternoon, just a few blocks from my house in Frederick, Maryland. I took the big basket because I needed lettuce, beets, and eggs from free-range hens, which Wendy sells at her Persimmon Pond farm stall. Wendy is trained as an economist, but she threw it all over and became a farmer, and I hope she has never looked back.
To go with fish for supper, there will now be a salad of red leaf and Black-Seeded Simpson (an heirloom variety) lettuces, and red and golden beets with their greens. I like to cook the beats themselves in a little broth, and saute the greens in a pan with about a teaspoon of olive oil. Over the cooked greens and beets, I will drizzle my best balsamic vinegar. The vegetables were picked just this morning, and now await their moment on the kitchen counter.
$3 Eggs from free-range, organically raised (and presumably happy) hens who enjoy the company of a small flock of sheep in the field
$3 Two heads of lettuce
$4.20 Three kinds of baby beets with greens, one pound
$3.75 A pint of organically raised blueberries
Next week, I'll take my camera.
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