The sun was blazing on Saturday morning, so I headed off to the big farmer’s market in Oerlikon. It was packed with people looking to stock up on good food, and soak up the atmosphere.
Here’s what I picked up…
I cut the bread loaves in half and froze them. I try to do this every weekend. There are some excellent bakers at farmers’ markets. They often make fresh sourdough (which is delicious) or yummy seed breads. They also tend to use natural methods and healthier grains than supermarket equivalents, and they don’t use as much sugar. I LOVE having delicious wholesome breads in the freezer at all times. If we don’t get through one of the halves, I put it in the food processor, turn it into breadcrumbs and freeze them to use at a later date.
The chicken legs went straight in the freezer in two bags of two. The peppers, avocados and eggs were used for delicious Huevos Rancheros (Sunday brunch). We BBQed the trout last night and had it with grilled artichoke and stir-fried asparagus and samphire (a delicious combo.). The broad beans and spinach joined some mashed potato for broad bean burgers, and I roasted the leftover vegetables and added them to wild rice for a healthy, roasted vegetable salad (which will keep us in lunches over the next day or two) and dressed it with sunny avocado dressing.
I put the salmon in the food processor with a bit of tamari (or soy sauce) and some home-made red Thai curry paste (you can also use good quality shop bought paste too). They are in the freezer, ready for a sunny day on the BBQ.
Food from the farmers’ market doesn’t normally last as long as supermarket purchases (mostly because the shop-bought alternatives are full of preservatives and chemicals). I always keep a close eye on what I’ve bought to make sure it’s still fresh, and freeze it or cook it as soon as I need to. If your vegetables start to turn, you can always roast them in a bit of olive oil and some herbs and add them to salads or heat them up as a side dish during the week.