April 13 Market Haul

We’ve been trying to center our meal plans mostly around what we find at our local farmer’s market. Last week, we were working with lettuce, duck eggs, pork breakfast sausage, brats, radishes, rainbow card, carrots, sweet onions, hothouse tomatoes, red potatoes, asparagus, orzo, and all the herbs, of course.

IMG_1408

IMG_1415

We were excited to try out the rainbow chard and duck eggs, so we went with Eggs in a Nest from Animal, Vegetable, Miracle. Jake and I didn’t like it, Eliza sort of did. It’s partially because I overcooked the eggs, which were poached in the vegetable juices. The duck egg whites were still shiny when they’re cooked, so I thought they weren’t done yet. I’m not sure if it was that they were overdone or if we just don’t like duck eggs. I want to try a different rainbow chard recipe before it goes out of season, though.

Breakfast for dinner is always fun; we had fried (chicken) eggs over asparagus and biscuits and gravy (which is basically this recipe with pork breakfast sausage swapped for the apple chicken sausage and bacon).

I’ve been eating a ton of asparagus. I like it roasted or cooked in a little bit of extra virgin olive oil with salt and pepper. I also like adding an herb + citrus juice. Winners so far have been lemon juice + dill and orange juice + spearmint.

IMG_1433

IMG_1436

We picked up Freebirds on a night no one felt like cooking.

We had amazing salads one night based on this Rachel Ray salad. Lettuce, radishes, bacon, dried apricots, cubed ham, and cubed havarti cheese. It was a delicious flavor explosion. Next time we’ll add some nuts.

IMG_1445

IMG_1449

We made a new-to-us kind of bread: baguettes from the Better Homes & Gardens New Cookbook. I love making bread, because it’s a whole family thing. The kids and I make the dough, then Jake is in charge of rolling it and shaping it, and we all pear into the oven.

It didn’t turn out amazing. I tried using half wheat flour and half white, and I think I should have reduced the amount of wheat. We used it to make brochette with olive oil, balsamic vinegar, basil, baby mozzarella, and tomatoes.

IMG_1450

IMG_1453

Jonas and I went and had lunch at my favorite Chinese place, Evergreen, with my friend Harvey just because. Go there for the best eggrolls ever and delicious cashew chicken.

We used the leftover baguettes as brat buns: way too much bread, we ended up eating them open-faced. Caramelized onions are amazing brat toppings. We had mashed potatoes and gravy I made from the brat drippings.

IMG_1463

Market

We used the rest of the ham from the salad and the Chicken Stock from last week to make White Bean and Ham Soup. It got down to near freezing, so this was the perfect warm-us-up meal. I love it when I can just throw stuff in the crock pot.

Here’s what we’re working with for this week: red potatoes, sweet onions, asparagus, a turnip, morel mushrooms (!!!), spinach, eggs, carrots, a whole chicken, ground bison, hillbilly bacon, and more herbs because I’m a crazy plant lady: rosemary, pineapple sage, and chocolate mint.

This week in food is going to be a good one.

What have you been eating lately? Do you have any yummy recipes to share?

Check out all of the Savory Sunday posts here.

We are Amazon affiliates. Purchasing anything through these links helps to support the Nerd Nest.