This week at the market- Jersey Farm Stand


I have shared my love of farmer’s markets with you all before.  All the colors, and smells, and flavors just waiting to be played with make me so darn happy.  And the only think that makes me happier is, farmer’s markets in the summer!  So stick with me for a weekly round up of the farmers market wherever I happen to be, since out of the 16 weekends between Memorial Day and Labor Day I will be on the road for 9.


This past weekend I was at the site of all my previous Memorial Day’s since 2006, Avalon, New Jersey, thanks to the awesome generosity of my friend’s mom who lets us have the house every year.  Avalon is one of those great small beach towns where everyone roams town on bikes with boogie boards hanging off the back and a standard day involves multiple Wawa runs.  Getting to the shore also involves passing a number of fresh farm stands filled with Jersey’s finest.

On the drive up this year a viscous wind was blowing so we made a lightening fast stop.  At the time I wasn’t totally sure what I wanted to do with what I bought but I knew I would figure it out.

The melon (which was eaten before I could drink enough coffee Saturday morning to snap a pic) made a delicious late morning/pre-Wawa lunch snack.


The asparagus was grilled to be served with Sunday dinner in a new way you must try immediately.  Snap the ends of the asparagus off, I used to trim them with a knife to make it pretty but you really have to let the asparagus snap at its natural point to get rid of the woody ends.  Then toss it with olive oil and sea salt, put it on the grill for about 8 minutes, and at minute 3ish squeeze fresh lemon juice over the asparagus.  The combination of the smoky grilled flavor with tart fresh citrus is all that the asparagus needs to shine.



While at the farm stand I had one of those moments where I knew I was an adult because I had to buy this glorious bunch of Spinach.  No, seriously.  So I did.  And damn was it good.  It was also turned into a side dish for Sunday dinner.  One thing to remember is that a bunch of Spinach the side of your head will produce about 2 cups of cooked goodness.  Anywho, this I sauteed with olive oil, 3 cloves of garlic (sliced), and a touch of salt.  Then once it had cooked down I poured in about 1/4 cup of the Chenin Blanc I happened to be drinking at the time.  I would recommend adding some shaved (not grated) parm to the top.


What did you guys eat this weekend?

Stay tuned for next week’s post from the Mile High City!

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