Farmer's Market -1st of the season!

This is a picture taken from their website. Don't you just love how pretty everything is???

Anyone who has followed my blog for the past year knows how excited I get about Farmer's Markets. I love to be able to buy locally and I also love to be able to save money on my grocery bill. You also know that I live in Southwest Florida and that my growing season here is completely opposite of the majority of the country.

Today was the very first day of the all organic, sustainably farmed and local Worden Farm Farmer's Market at Fisherman's Village!!! I have been planning a trip there now for about 7 months (hehe that's when they closed for the summer!). This was a thrill though. Myself and one of my girlfriends' who shares a love of good, fresh food and cooking, hoped in the car and headed north to the Farmer's Market! It was a beautiful day. Sunny and warm with an nice breeze that managed to keep it just slightly cool. We were so not disappointed! This market is gorgeous. Not only is the setting nice. Right on the water of Charlotte Harbor but the fresh vegetables, the beautiful fresh vegetables!

My haul - Tat Soi (Asian Spinach), Arugula (see those bags? $3 for organic arugula!!!), lettuces, radishes, shitake mushrooms, cucumber, squash blossoms and a big beautiful loaf of rustic bread!!!

Dinner last night was hectic as T. is working on a deadline and wasn't able to help out with dinner while I did Karate, so it was a big happy bowl of pea soup, with that incredible loaf of bread and some beer battered squash blossoms!


Deep Fried Squash Blossoms (recipe by Mark Bittman-How to Cook Everything Vegetarian)

Heat 2 inches of oil in a heavy bottomed pot to at least 350 degrees.

1 Cup all-purpose flour, plus 1 Cup for dredging
1 tsp baking powder
1 tsp salt
Freshly ground black pepper
1 egg
3/4 Cup beer or sparkling water (I stole T.'s beer for this one)
Coarse salt for finishing

• While the oil is heating mix the batter ingredients until just combined. This batter should be the consistency of pancake batter.
• Dredge each blossom lightly in the plain flour and then dip into the batter and place gently in the oil. Do not crowd the blossoms in the oil, you may have to cook in batches. Cook turning once until a nice golden brown.
• Drain on a rack or paper towels and serve immediately

I LOVE MY FARMER'S MARKET!!!!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com