First Farmer's Market Visit This Season

It feels like the season has officially begun!  Today I made my way to the 3rd Street South Farmer's Market in Naples for the first time this year and was pleasantly surprised.  Normally, the market is held in the parking lot off Third, but today it was ON Third!  Perhaps that's the way it is "in season".  We missed the big crowds since we arrived late, but ended up with better prices as a few places gave me a 2 for 1 deal.


What I love is seeing the variety of local organic farms represented as well as local artists.  We found bakers, fish mongers,  a soap and basket maker and like me, a pasta maker and an Italian chef!  There were many more stands and a fun place to purchase great produce as well as fabulous people watching.  I'm thinking I need to do a little research and just maybe begin to sell my biscotti on the weekends.

I think in season, we should head here first thing in the AM, grab our produce and a great piece of fish and dine on our lanai enjoying our new life.  Nothing beats fresh fish and a great meal unless you want to throw in a good bottle of wine to go with it.

Here I am picking up a few golden baby beets and eggplant and Jim took the picture.  I think the farmer was a little leery about the big guy.  

Here is a sampling of my take from the market.  I love the fact I can get all my produce each week and support our "new" local economy!  

Have a great week everyone!

Fino a quel momento (until that time)

LID

Garden Vegetable Soup

The weather is just plain dreary with the cool weather, rain and wind.  This morning I went through all my vegetables in the fridge and decided to make a vegetable soup.  How excited was I to be able to make this soup with all CSA vegetables! 

I even had vegetable broth in the freezer that I made last month.  I don't love this weather, but being able to eat good, healthy comfort food somehow makes it easier to take.  Best of all, after you get everything chopped and ready to go, it's an easy one pot meal.  I added fresh Italian bread and the meal was complete.

Garden Vegetable Soup

2 Tablespoons Olive Oil

1 Onion - chopped

1 Cup diced carrots

Salt and pepper

1 Teaspoon celery salt

1 Teaspoon red pepper flakes

1 Clove garlic - minced

1 Quart vegetable broth

1 Bay leaf

1 Large zucchini - diced

1 Medium patty pan squash - diced
5 Tomatoes - chopped
1 Quart vegetable broth
1 Bunch bok choy

Heat olive oil in a heavy pan.  Add onion, carrots and salt and pepper.  Saute for five minutes.  Add garlic and red pepper for 30 seconds to flavor.  I also added celery salt since I did not have any celery.  Into the pot goes the vegetable broth, bay leaf, zucchini, patty pan and tomatoes.  Bring to a boil and lower for 30 minutes.

Chop the bok choy and add to the soup and simmer for another 15 minutes.  It's not the usual green that I add, but there it was looking at me and it worked great!  I also add salt and pepper as needed while the soup simmers to taste.

While we might not like summer being behind us and the weather getting cooler, this soup might just help you get through it.  Give it a try - you'll be glad you did.

Fino a quel momento (until that time)

LID