After the craziness of the past month, we purposed that the long weekend would be one of recovery and time spent together for our little family.
I had planned a few things. Simple things like homemade ice cream, a trip to the climbing gym a cookout with grandparents and our first family visit to the local farmers market. I have frequented the downtown one in years past, not knowing that I was bypassing one half the distance from home!
It was a hit for all of us. We wandered about, asked questions, tasted things and left with three bagfuls of local sensory overload. When your kids pull you aside and ask if we could please buy some of those Shitake mushrooms and a shaker of bee pollen from that other man, it just confirms that kids have perfectly-working taste buds, too. Given a choice between Doritos and spreadable garlic-herb goat cheese, you don't need to tell them which one is healthier because their bodies tell them which is better (in every sense of the word.)
We left with salad tomatoes, mixed greens, garlic scapes, cucumbers, baby potatoes and the aforementioned mushrooms which are grown about 15 miles from us. We also bought some locally-made treats such as gazpacho, rolls, chicken black bean ravioli, goat cheese feta and the herb cheese mentioned above.
I'd recently read about garlic scapes and was thrilled to be able to talk to someone about ways to prepare them. Scapes are the plant portion of the garlic plant which is cut off to send more energy to the growing garlic bulb. (This explains why scapes are only available for a few weeks each year.) This trimming allows the bulb to become the plump little fellow we are accustomed to seeing. They are fanciful curlicues with a moderate garlic flavor.
I made a pesto out of them which I tossed with the handmade pasta we bought. Yum.