Ivy Zerkle, professional people watcher, stood quietly at the farm stand, carefully looking over the array of arugula and surreptitiously eavesdropping on the conversation at the register. She had found a prime example of the extraordinary sense of community that happens at farmers’ markets and wasn’t about to give it up. A customer and Sam, the owner of New Town farms, had just discovered that they were from the same small town near Hershey, Pennsylvania and that their grandmothers had lived only a street apart. This kind of connection is unique to farmers’ markets, and is one of the greatest benefits of local food (in addition to keeping money in the community and reducing environmental impact).
While enjoying the conversations at Matthews Community Farmers’ Market, I also purchased arugula, spring onions, dried tomatoes, and carrots.
After returning from the market, I decided it was epic omelet time. Here’s how it breaks down: 3 eggs + spring onions + fresh asparagus + arugula + goat cheese = awesome.
It’s amazing what one can accomplish when one wakes up at 8 am (as opposed to noon, normal weekend wakeup time). In addition to the farmers’ market, epic omelet, pb&j, and longboarding, I made mexican food for dinner-including the tortillas. It was actually quite simple, just a bit time-consuming. A quick google search led me to this tortilla recipe. Instead of beans, I used Anson Mills’ red field peas, which I soaked overnight and cooked for about 20 minutes with water and a pinch of salt. Texas Red salsa from Pickleville and cheddar cheese from Ashe County Cheese completed the meal.
A note: Friday was day 2. Not particularly eventful as far as foodstuffs goes. Eggs and toast for breakfast, sandwich for lunch, leftovers for dinner.