I usually bounce on here Monday mornings with stories to tell about our weekend, but I didn’t snap many pictures the last few days. It was more of a restorative weekend around these parts.
Friday David was traveling so the girls and I had an early dinner and were in jammies before the sun went down. I had planned on knocking out a good-sized chunk of my to do list after they went to bed, but when the night came I felt more inclined to zone out in front of the Michael Buble Christmas special.
I even stared blankly at my meal plan for this next week feeling largely uninspired. I knew then a trip to the farmers market was in order.
I always think of farmers market in the spring and summer, but the Davidson Farmers Market stays open year round, switching to every other week after Christmas. It had been a while since I’ve checked it out, so the girls and I faced the fog Saturday morning and made the short trek to Davidson.
The market is a little smaller during the cooler months, but it still packed with goodness. I was really excited by Rowland’s Row set up. Joe and Dani Rowland started growing food in 2010 with just one row of vegetables (thus the name), and they have now expanded to 18 acres worth of organic produce and poultry.
You can tell when people enjoy what they do. They were so kind to the girls, who were stoked to pick out their own Brussels.
We wandered down a few booths to Abby’s Better stand where we sampled several kinds of nut butter.
I had just read about this 15-year-old nut butter business in a local magazine and it was really neat to meet her. She is home-schooled, enthusiastic about natural health and took the initiative to create her own business selling delicious nut butters with nothing artificial.
I was impressed with her and excited to take the pecan/date version home with me.
I sat for a bit and let the girls run and play.
And finally we returned home, feeling inspired by my haul.
I made broth and vegetable soup for the week using the carrots (and my freezer broth bag).
We roasted the Brussels sprouts last night to go with our steak.
The kale is going to be perfect in this kale and quinoa pilaf (which if you haven’t made yet, you must!)
The microgreens are ready to be sprinkled on salads and sandwiches.
And the rutabaga? Well I’m not sure. Roasted? Roasted and then pureed? I can’t wait to play!
Cooking and food is something that I enjoy and that excites me, so when I fall into a rut it can be frustrating. I seek inspiration from cookbooks, blogs, and pinterest, but I think my favorite is to wander a local farmers market and see what jumps out at me.
How was your weekend? Exciting? Low key?
What is your favorite thing to do with a rutabaga? Fries?
Where do you find meal plan inspiration?