Day 168 B–What’s Fresh at the Market

This may be theĀ first day of summer, but from the looks of our farmers markets, summer is already in high gear! This is what my brain sounds like while I’m walking through the market:

Ohhh, look at those tomatoes…tomatoes are on my list and…

Wait! Eggplant! Not on my list, but it looks so…

Blackberries! Gotta have some! Would make really good jam and…

Is that OKRA??? Hmmm, would be great with tomatoes…

Wait–where are the tomatoes again???

Yeah, it takes me a looooong time to get through the market. I’ve been to the State Farmer’s Market and the Downtown Raleigh Farmer’s Market this week and here is what I’ve found:

  • Blueberries
  • Blackberries
  • Raspberries
  • Peaches
  • Summer squash
  • Patty pan squash
  • Zucchini
  • Onions
  • Carrots
  • Kale
  • Swiss Chard
  • Lettuce
  • Beets
  • Okra
  • Tomatoes (heirloom tomatoes are ready!!!)
  • Cucumbers (all kinds)
  • Green beans
  • Wax beans
  • Butter beans
  • Eggplant
  • Herbs (all kinds–can’t keep up)
  • Potatoes (red, white and blue!)
  • Celery
  • Green peppers

I’m sure there is more that I’m forgetting! This time of year, it is hard for me to stick within my budget because everything is sooooo tempting! And distracting. And lovely. Happy shopping!


Day 160–Berry Crisp

Several types of common "berries" ar...

Inspired by a recent post by Real Local Cooking, I decided to use my stash of blackberries and strawberries to make a fruit crisp. I had a good amount of strawberries that needed to be eaten immediately or composted. We love cobblers, but I like the idea of having oatmeal with my fruit–specially crispy oats. I found a recipe that called for way too much sugar and adapted it a bit. We had it for dessert last night and it was wonderful! The topping was very crispy and almost like granola. I used 6 cups of fruit–you can use any variety you want, I think, and adapt it based on what you have that is fresh and handy. The original recipe is Triple Berry Crisp from, but here is my adapted version:

Berry Crisp

  • 1 quart ripe strawberries (about 4 c.)
  • 1 full pint of blackberries (about 2 c.)
  • 2 c. whole wheat flour
  • 2 c. rolled oats
  • 1 1/4 c. organic, dark brown sugar
  • 1 Tbsp. cinnamon
  • 1 tsp. nutmeg
  • 1 c. organic butter
  1. Preheat oven to 350 degrees.
  2. Wash fruit, drain and cut large fruit (strawberries) in half. Set aside.
  3. In another large bowl, combine wheat flour, oats, brown sugar, cinnamon and nutmeg.
  4. Put butter in a bowl and microwave to melt.
  5. Pour butter over flour mixture and combine until crumbly. Press half of crumb mixture into the bottom of a 9 x 13″ pan (I actually used a ceramic, deep dish pie pan).
  6. Cover with berries.
  7. Sprinkle remaining crumb mixture over the berries.
  8. Bake in the preheated oven for 40 minutes or until fruit is bubbly and top is golden brown and crispy.

Enjoy those summer berries!

Day 156–What’s Fresh at the Market

Raspberries05 edit

Our list of market vegetables and produce is getting so long now! I can’t wait to get canning this weekend–hmmm, peach butter or cucumber pickles??? Can’t decide. Here’s a list of what is available this week in central North Carolina. Happy market shopping this weekend!

  • Strawberries (can’t believe they are still around!)
  • Blackberries
  • Blueberries
  • Raspberries
  • Peaches (white and yellow)
  • Red, new potatoes
  • Corn
  • Butter beans
  • Onions
  • Squash
  • Zucchini
  • Tomatoes
  • Carrots
  • Swiss chard
  • Cabbage
  • Cauliflower
  • Beets
  • Broccoli
  • Cucumbers
  • Lettuce
  • Basil
  • Hot peppers

And there’s more! If you live in our area and have a sweet tooth, you’re in luck–we are full up on fruits!