One of my favorite things to do on a Saturday morning is to hit the Farmers' Market. This week I picked up some...
nitrate free pastured pork sausage from Dream Catcher Farm
grass fed ground beef from Fox Hollow Farm
raw milk cheese from Kenny's Cheese
sugar baby watermelon
I plan to pickle the cucumbers in an effort to add fermented vegetables to my diet repertoire (they are supposed to be excellent for digestion). At Whole Foods I purchased organic carrots and cabbage, soon to become pickled Gingered Carrots and Sauerkraut. All the fermented veggie recipes can be found in the book, Nourishing Traditions.
Not sure what to do with the rose conserve just yet. It's made with regular sugar, which I am avoiding. I will either serve it over brie (to sugar-eating company) or I'll gift it. It just sounded so girly - and if you live in my world (with a burly husband and five manly-man, lacrosse lovin' sons) anything that's pink, delicate, or makes me think "tea party" draws me in faster than a fly to a pie.