Despite the cold and original threat of rain, we had a wonderful vendor turnout. Fifteen vendors lined the parking lot of the health department, long-time home of the Brazos Valley Farmers' Market. Customer turnout, however, was slow during the early hours of the market, but picked up slightly after 10AM. Of course, we were prepared with a full harvest: broccoli, cabbage, carrots, tomatoes, spinach, beets, turnips, yellow onions, red onions, green onions, lettuce, cayenne peppers, eggs, honey, a variety of salsas, canned veggies, pickles, sweets, a variety of yeast breads, quick breads, cornbreads, cornbread mix, whole wheat flour, corn flour, jellies and jams, dried fruit, and lots and lots of beautiful crafts!
My fridge is still bursting with veggies, some of which I picked up at the mid-week market last week (see photo at the top of tomatoes, broccoli, spinach and green onions). So already stocked with a few potatoes, carrots, mushrooms, spinach, and broccoli, on top of the cabbage and green onions ready to pick out of my personal garden, on top of about 20 pints of home-canned stewed tomatoes and soups, on top of the 15 pounds of strawberries in the freezer... I didn't need much. Ok, fine. I didn't need anything, but with all that good food staring me down from vendor stalls across the parking lot, is it even possible to resist?
As you can see, I ended up with a mix of red and yellow onions, a few more carrots, a dozen eggs (I'll be doing a little baking for Dave this week), a new wallet (handmade by one of the craft vendors), and an american flag t-shirt for my mom (Shh - don't tell).
I also had the opportunity to talk to several people about eating locally, handed out two new vendor applications, and had a fabulous time visiting with the other vendors at the market. Sure, it was chilly, but in all honesty there's just no place I'd rather be. Great food, great friends - it just doesn't get any better.
Stay tuned for Thursday's "Market to Table" post and discover what I made from all these local goodies. In the meantime, have a great week. And as always, Happy (and mindful) eating!