Tag Archives: farmers’ market

Thanksgiving Preparation at our favorite Farmers’ Market!


Yesterday was a beautiful day to take in the Easton Farmers’ Market. The peace candle has replaced the statue in the circle and it was a beautiful, although chilly, morning. This was the last open air market day of the season. After a break next weekend, the market will be moving indoors until spring. It was also a great day to start getting ready for Thanksgiving.


First stop? Our favorite breakfast place-Quadrant Book Mart and Coffee House. Before shopping for Thanksgiving inspiration some nourishment was definitely in order. Nothing is worse than food shopping on an empty stomach, right?


This is, by far, the best cup of coffee Easton has to offer. Black pumpkin brûlée for me and decaf with cream and sugar for the hubby.


I decided on the market omelette, which is almost always my choice. This one featured asparagus, roasted tomatoes, artichokes and goat cheese with a side of multigrain toast. It was an exceptional way to start our adventure.



We were fortunate to make it out early before the market was super busy. These pictures would have looked very different a few hours later!




This is always one of my first stops at the market and this week was no exception. Primordia Mushroom Farm always has the freshest and most diverse selection of mushrooms. We decided two pounds of their beautiful trumpet mushrooms will have a place on the menu for Thanksgiving. I plan on roasting them simply in olive oil, salt and pepper to allow their natural flavor shine through. We also left with a pound of shiitakes. Thanksgiving, after all, is not the only meal this week.







Our next stop was Sholl Orchards, where the first order of business was six gallons of apple cider. Yes, six! Some for the turkey brine and the rest my hubby will be working his home brew magic on. Soon, we will have hard apple cider! We also picked up four quarts of potatoes and some apples. Thanksgiving dinner would not be the same without some vegan mashed potatoes. My sister is vegan, and my son and I avoid dairy, so all of our side dishes are vegan to keep it simple.


After running the cider and beginning of our bounty to the car, our next stop was to see our favorite baker at Saxman Breads. We left with two loaves of rustic italian bread for stuffing and bread crumbs. I couldn’t resist a loaf of the farm grain as well, since it is my absolute favorite bread. Sorry, you only get to see his back.


Since cranberry sauce is not my strong point, we decided on some Eat This heirloom cranberry compote. I love their jars and will be serving it as is.




At Salvaterra Gardens we picked up butternut squash for the vegan butternut squash lasagna and greens-red russian kale, lacinto kale and rainbow swiss chard for vegan creamed greens. This Thanksgiving menu is coming together quite nicely!




Next, at Blooming Glen Farm, I picked up some beautiful little carrots. These will be roasted whole in a maple glaze.




After a quick stop at Wegman’s for some grocery staples, nothing picture worthy there, we headed to Koch’s Turkey for the star of the Thanksgiving meal. This year we have decided to stray a little from tradition. We are going to brine and then smoke turkey breasts and thighs instead of doing a whole bird. We picked up five pounds of each and some giblets for gravy.

We spent some time talking with some of the employees and discovered they are certified humane, and the turkeys are fed an all natural diet of non-GMO corn and soy from their own farm as well as other local farms. They are hormone and antibiotic free as well. We are lucky to have this farm close to home so that we can go visit and buy direct. By doing so, we save a ton of money and get the freshest turkey. In the past we always bought from one of their farmers’ market stands. We were very surprised at how large an operation it really is.

Stayed tuned for my Thanksgiving post to see how the menu turns out! We definitely have all the best, freshest, local ingredients we could find. I am thankful to all the local farmers who keep us well fed at Thanksgiving and all throughout the year. We really are fortunate to live in an area where we have these farmers and their crops available to us!

If you have interest in any of the stops we made today, here are website links for those I could find:

Quadrant Book Store and Coffee House-

Easton Farmer’s Market-


Primordia Mushroom Farm-

Scholl Orchards-


Eat This-

Salvaterra Gardens-

Blooming Glen Farm-

Koch’s Turkey-

Sadly, I could not find a website for Saxman Breads, but find them at Easton, Emmaus and Macungie Farmers’ Markets.

Happy Thanksgiving everyone! I hope you find yourself surrounded by the people, and food, you love!


Roasted Veggie Pasta

One of my favorite things about summer is all the fresh, delicious, local vegetables available at our farmers’ market. Since these vegetables have been winning my heart, I have been creating simple dinner dishes highlighting them.

Veggies Before

For this dish, I used four large tomatoes, one large zucchini, one large yellow squash, three banana peppers, two onions, and four cloves of garlic. The larger vegetables got quartered and sliced. The peppers and garlic just got sliced. Place the vegetables on a baking sheet.

Next I picked a few handfuls of parsley and oregano from the herb garden and tossed the whole leaves over the vegetables. Drizzle with olive oil, add salt and pepper and your prep work is done.

Roasted Veggie Pasta 2

After thirty minutes in a 375* oven, the veggies are still slightly crisp but roasted nicely.  .

Roasted Veggie Pasta 3

In less time then it took the vegetables to roast, I cooked a package of quinoa pasta according to the package directions. When the vegetables come out of the oven, toss  with the cooked and strained pasta. Adjust seasoning if necessary.

Roasted Veggie Pasta 4

All that is left is to enjoy the flavors of the season, and we certainly did!

Farmers’ Market Frittata

A trip to our local farmers’ market yesterday provided me with some much-needed inspiration. Before we get to today’s blog post, let me apologize for my absence the past couple months. Life threw me some punches and my blog suffered while I rolled through them.

Now, onto our fabulous brunch inspired by yesterday’s market. After yoga, we strolled the farmers’ market and we were starving by the time we reached home! So, I threw together this quick frittata with ingredients we picked up while there.

Farmers' Market Frittata (1)

A twelve inch skillet is heating up on the stove top over medium heat while the first of the veggies are getting prepped. Two fresh sweet onions, two fresh cipollini onions, four fresh garlic cloves, a half cup of broccoli florets, and a half cup of cauliflower florets are rough chopped and tossed into the skillet with two turns of extra virgin olive oil. Salt well and sauté until the veggies begin to get tender.

Farmers' Market Frittata (2)

While those veggies are sautéing, rough chop a good size handful of kale and swiss chard. Once the other veggies begin to get tender, add to the skillet.

Farmers' Market Frittata (3)

Continue to sauté the veggies until the greens wilt. While the greens are wilting, whisk together twelve eggs and one-half cup of unsweetened almond milk seasoned with salt and pepper.

Farmers' Market Frittata (4)

Pour the egg mixture over the veggies. Using a spatula, continue to go around the edge of the pan moving the eggs toward the center until they begin to set.

Farmers' Market Frittata (5)

Once the eggs begin to set, move to the oven, which has been preheated to 400*. Cook about ten minutes until the edges begin to brown.

Farmers' Market Frittata (6)

Once the edges are brown, sprinkle a quarter cup of non-dairy mozzarella cheese over the top.

Farmers' Market Frittata (8)

Once the cheese is nice melted, about five minutes later, pull the frittata out of the oven and let rest for another five minutes or so.

Farmers' Market Frittata (10)

Slice the frittata as you would a pie, into eight nice size servings. I served it along side some sliced avocado and ezekeil toast. After we ate, we decided to deliver some to our local farmers as a thank you for providing the delicious veggies!

First Tomato Sandwich of Summer!

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I guess this is really to simple to be considered a recipe, but it is one of my favorite summer treats. While shopping the farmers’ market, I was super excited to see….the first tomatoes of summer!!!!

First, the bread. Also a find from the farmers’ market. Organic honey whole wheat. This bread is perfect just the way it is, no need to toast. Crispy crust with a soft inside. Slice off two pieces.

Onto the bread goes a thing layer Vegenaise (my favorite is the grape seed oil one), or what mayonnaise like product you prefer.

Next? Two nice, thick, juicy slices of tomato. The first tomatoes of the summer, fresh picked off the vine, have a taste unlike any other.

No need to get fancy, just a sprinkle of fresh ground sea salt and pepper and this sandwich is ready to enjoy! Simple and scrumptious!

Farmers’ Market Season at last!

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One of my favorite ways to spend the day this time of year is strolling around the farmers’ market. I love the sights, smells, tastes and sounds that surround me. Kudos to my hubby for sharing some of the pictures of my favorite local farmers’ market….Easton Farmers’ Market. Another great thing about the farmers’ market? The people!! Most of the vendors are more than willing to talk to you about their wares, whether it is produce, bread, or fabulous farm bags!

One thing to keep in mind when deciding to head out to the farmers’ market is the type of market. If you truly want to support your local farmers, make sure to go to a producer-only market. These market only allow vendors to sell their own produce, grown on their own farms. Or products made by the vendor themselves. No large wholesalers allowed!

The farmers’ market inspires me more than anything else. I will pick up a strange-looking veggie (like the kohlrabi I discovered a few weeks ago) and take it home to try it after talking to the farmer about it. My poor hubby will eat (and actually enjoy) fresh green garlic I mistook for spring onions, too. I would never do this in the grocery store.

Lets talk more about the kohlrabi I came upon a few weeks ago. If you have ever seen it, you know it is strange-looking! I couldn’t resist the bright purple color and beautiful greens. I am so glad I spoke to the farmer about it and decided to try it! It has the texture of a turnip, but a sweeter, more delicate flavor. I used it in place of potatoes in Doro Wat….YUM!

Anyone who knows me knows I LOVE MUSHROOMS! Another great find?? Organic mushrooms fresh from the dirt! How could I resist?? A pound of each please? Oysters, creminis and shitakes go into my bag! The possibilities are endless!

Kale? I never knew there were so many varieties! Tuscan, russian, redbor, siberian….I love them all and they are so good for you! Sautéed with the above mushrooms it makes a great topping for steak!

We are also lucky enough to have a local apiary at the farmers’ market. We now have raw unfiltered honey, solid honey, and traditional liquid honey in the cupboard. Our only regret is that he has been sold out of honeycomb and we have to wait for the bees to produce more. My favorite way to enjoy honey? On a spoon as is!

I can’t say enough about the breads. Honey whole wheat, whole grain, epi loaves, focaccia, even a chocolate cherry sourdough! French toast? Yes, please. Bread pudding? Yes, please!

This weekend as we strolled, a local chef was creating a fabulous looking cheese steak sandwich. Hold the cheese on mine, please? His creation was called the “local”, as all the ingredients were from the market. Organic veal, arugula, roasted red peppers, truffle aoili,  white cheddar (not on mine, but my hubby enjoyed), on a fabulous crusty bread. Best, yummiest steak sandwich I ever had!

One of the most enjoyable parts of the day?? Coming home, after spending the day in the fresh air buying fabulous local foods and unpacking the bounty onto the kitchen counter. Most days, the items get placed in my bags, thrown over my shoulder and forgotten about. The creative juices really start flowing as I unpack my precious cargo. thoughts of meals for the week dance in my head. Recipes (sometimes seen here) are begun, sometimes scribbled down right on the spot!

I could probably go on all day about how much I love farmers’ market and the inspiration I find at them, but I won’t bore you. I will however, recommend that you go out and find a producer-only local farmers’ market you love as much as I love mine.

Mrs. Twinkle

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