After a trip to the farmers market on Friday, and a ginormous bounty of fruit and veggies in its wake, we’re going to do an entire week devoted to facials, skincare, and haircare that you can create just from a trip to your local farmers market. With August at its end, farmers markets will be closing soon – so get your stuff now and get ready to beautify with real, honest-to-goodness, local food on your face.
And, even better, I’m going to run a recipe linky party the ENTIRE WEEK. If you’ve blogged any (meal OR facial) recipes at all that feature farmers market produce (or meats), you can link up and be there all stinkin’ week long – in every single post. Enter as many recipes as you like
Between the meals and the facials, not an ounce of our produce will go to waste. Not an ounce!
My favorite things about using produce from the farmers market:
- It’s local. And, as we know, local is just about the best way you can buy these days.
- It’s FRESH. (Because it’s local.) And fresh means it’s more potent. Thus, your skin is going to love it more – and so will your mouth!
- It’s easier, and less expensive to go organic. Now, mind you, you have to do some talking to the vendors to find out if they use organic growing practices. But 80% of the time, I’ve found the answer is yes.
- You meet so many great people! I don’t know how many times I’ve struck up a conversation with the person picking out potatoes next to me, or how many times I’ve heard fun-filled farming stories from a vendor. Farmers markets are about communities, and it’s really easy to find a new one there.
- Fresh freakin’ air. For someone who spends 70% of their time indoors on the computer, it’s nice to get out amongst the crisp, earthy smells and laughing people. Even if they do shove sometimes.
- Llamas and geese. Weird, right? But at the Woodland Park, Colorado farmer’s market, you’ll see all kinds of weird things. Like lamas and geese just walking around, checking out the wares. And wolf-dog hybrids. And dog-dog hybrids. Lots and lots and lots of those. Woof.
What are your favorite things about farmer’s markets?
Add Your Farmers Market Recipe Links
Okay, so let’s get to it today, but again, you can post your recipes to it all week long – we’ll just keep adding on every post as each day comes up.
You can post as many recipes as you want.
They should be recipes with a “farmers market” theme – or, at the very least, they should contain lotsa fresh fruits and veggies.
Fresh. Healthy. Yummy. That’s what we want here.
Wendy (The Local Cook)
My whole blog qualifies! I decided last year to cook all the recipes in Simply in Season, which focuses on local produce in season. Thanks for helping to spread the real food love!
I think I’m kind of in love with you. Or your blog. Or both!
Holy moly! SO many recipes to choose from. But the one that caught my attention immediately was the blueberry (or peach) pie thingy you did the other day. That just looks … heavenly. Sigh.
Wendy (The Local Cook)
aw thanks! I love your blog too. Found you through SITS, I’m a new subscriber!
What a great idea! I get a lot of my produce from the farmer’s markets, a small meager amount from our own backyard, and a ton of it from friends who generously share the abundance from their gardens (that’s about as local as it gets right there). The ruby chard and the sage in the omelet I just made were products of their very-bright-green-thumbs. Does it count for your link-party if it’s local, fresh and organic… but free? I totally support the farmer’s markets, but I support free first, you know?
Of course it counts! Let me see your yummies, woman!
You sure you want to invite me? I did Farmers Market recipes every Wed for 10 weeks…. 😀
This made me laugh really hard. ACTUALLY, when I decided to do this, I thought it would be a fantastic way for you to show off your farmers market yumminess. So add away! I do LOVE the three you picked so far, though.
Yes. So much yum.
As I read this post I am crunching my way through a bowl of Asian style veggie soup that just came out of a saucepan in my kitchen. The kitchen counters and floor are covered in veggie scraps that I have no intention of cleaning up until my bowl is empty! The link provided above is from May when I blogged how to make the soup. I hope you enjoy if you try a go of making it!
Oh yum! Thank you for this Gina! It looks incredible â€¦ but I have no idea what mangetout is. HELP!
Seriously, looking at that recipe, Iâ€™m not sure a single dish could get any healthier than that. Itâ€™s amazing.
I think Mangetout is the French word for Sugar-snap peas! I think they are similar although there are two different versions in my supermarket. The mangetout are really flat and you can see the mini peas inside them. The sugar-snaps are solid and juicy like a fat string-bean. I had a mixture of both in the fridge and I threw them all in this batch of soup!
Okay. I like the sound of sugar snap peas. Mangetout is like “eat all” in French kinda, yeah? That makes SO much sense. And it makes them even more fun!
Yum! Can’t wait to try it … (but I might leave out the mushrooms …). Or maybe I’ll leave them in. I’m almost 36. High time to get over my fear of mushrooms.