After a dreary few weeks, we carved out some time to visit the Franklin Farmer’s Market last weekend. To be honest…I was resisting the trip on Saturday morning; I had been awake for 24 hours celebrating our son’s 10th birthday and then to the hospital to support a sweet friend while she welcomed a precious new baby into the world! However, I’m glad Cliff made the call for us to go then and sleep later….he knows me well. 😉
Photo credit: http://franklinfarmersmarket.com
The Franklin Farmer’s Market is one of the only markets open year-round in our area.
We saw many vendors selling homemade goat’s milk soap, cheese and other impressive handmade items, but I only wanted one thing….GREENS!
Only one farmer had a variety of local vegetables that morning: Kirkview Farm.
We picked up bunches of kale and collards, turnips, red potatoes and the most colorful, delicious carrots. I knew the work that went into this harvest during such harsh winter conditions, and I appreciated the nutritious addition to our meals. Thank you, Jesus!
This abundance was exactly what I needed to power through the final few weeks of winter!
Dinner Menu ~ Weeks 9 & 10
Roasted winter squash & sausage
Sweet potato, egg & kale hash
Pancotta (Tuscan bread soup)
Chicken tamale pie
Meatballs and twice baked sweet potatoes with kale
Spaghetti with tomato sauce
Gnocchi with mushroom ragu
Butternut bean soup & cornbread
Kale, cheese and bacon quiche
Homemade sloppy joes & collards
Butternut squash, kale and sausage bake
Breakfast for dinner: Waffles
Grilled steak, sweet potatoes and kale salad
Chicken soup with fresh bread
Have a great week!