Eugene Saturday Market and Farmer’s Market are conveniently located right next to each other. So whenever we go to market to sell our art on Saturdays, we explore the farmer’s market as well as the art market. Inspired artwork, handmade goods, delicious homegrown foods, and fun music blend beautifully to make for a rich experience each Saturday.
You all know how much I love farmer’s market! It feeds me deeply- beyond my belly. The colors, the scents, the life… feeds my soul and leaves me feeling full and nurtured.
I wanted to share some of the farmer’s market with you all through pictures. Some things we brought home with our trade (how grateful I am for our bag of fresh produce each week!) and others were just seen and enjoyed with our eyes and noses!
Spring beets! Full of nutrients! I love their rich color when I chop them and the way they dye my hands. The greens went into today’s batch of soup and the beets will be used for making a batch of fermented beet kvass drink.
Vibrant green lettuce.
Oriental pak choi.
We stock up on collards each week! Can you believe that Jeff and I tried collards for the first time this winter? We love em’, we’re hooked, we eat them all the time (and have been planting lots of them in our garden!)
More varieties of lettuce.
Spotted some basil this week! Some came home with us. Jeff believes basil goes perfectly with fish. What do you think basil pairs nicely with?
I’ve tried these baby onions before, but they were so tough no matter how much I cooked them. Do any of you have suggestions for them?
Bright green parsley.
Somehow, wherever I am, I always seem to gravitate towards lavender. There was dried lavender and lots of lavender starts.
There is a very exciting new addition at farmer’s market this year- dried beans and grains! How cool is that? It’s a very important addition to creating a local food system. They have a variety of lentils, pinto beans, garbanzo beans, black beans, grains and flours. I spoke with them a few weeks ago about buying in bulk. Opens up a whole new world of local possibilities!
Basil starts and starts of all kinds. Lots of them.
Wild-harvested mushrooms. These are winter chantrelles.
Brightly colored daffodils.
Spring mixes of bright flowers.
Beeswax, beeswax candles, and honey. Just thinking of the smell makes me say “mmmm!”
….And I tried something new! Jeff and I shared a lunch that had fermented fiddleheads (an edible part of a particular type of fern) in it. Have you ever tried fiddleheads? They are delicious! (Now I need to learn how to identify and wild harvest these.)
Farmer’s Market was filled with vegetables, herbs, dried fruit, eggs (from chickens, ducks and geese), grass-fed and pastured meats, raw honey, plant starts, mushrooms, dried lavender, beans and grains, blueberry plants, fruit trees, raspberry plants, flowers, nuts, bonsai trees, dried peppers…. and so much more!
We are blessed to have such a large farmer’s market with so many local farmers who work hard to provide their community with nutritious and delicious food from the earth.
There is an amazing amount of color and local abundance at the farmer’s market this time of year. What goodies are you enjoying from your April farmer’s market? Have you tried anything new lately?