The end of the farmer’s market is really the best time to shop for produce. Some farmer’s markets are relatively cheap but I have found Boulder’s to be on the more expensive side. Before you know it you can easily drop $40+ dollars on a handful of vegetables finding the supermarket to be a cheaper option. Of course it’s nice to support our local farmers but finding the bargains are where it’s at. And this is during the last 15 minutes of the market. Most stands sell their produce for a fraction of the price as they try to get rid of what’s left. In the past we used to frequent the market earlier but now that we have Lou we take our time Saturday mornings and tend to make it for the last hour. This past weekend was the deal of the season for us. We came home with carrots, kale, chard, baby eggplant, beets, and baby squash all for only $7. And for an extra $3, priced at .50¢ per stalk, we bought a handful of gladiolus.
With all this bounty I’ve had plenty of inspiration to cook all week. Unfortunately my pregnancy and massive belly are slowing me down. I’m on the home stretch with about a month to go. The unfortunate side effects of swollen feet, swollen and numb hands, and ridiculous tired spells decided to appear in full effect. I also cannot seem to stay hydrated no matter how much water I consume daily. The heat is definitely taking its toll on me this season! I feel like my stomach keeps growing by the day and I’m impatiently waiting for that plateau everyone talks about to arrive. At this point I’m having doubts that it’s going to come. But, through it all Cia has been more than patient with me and I truly believe she understands what is going on. I explain everything to her and have for months, something that has proved to be beneficial many many times over. You never completely know what she grasps but she loves to kiss the baby, my stomach, and read her ‘My New Baby’ book. So on the positive side she keeps me distracted from thinking about the discomforts of being pregnant, constantly brings a smile to my face, and keeps me moving all day long.
Now getting back to our bounty of produce.. I did manage to cook a few delicious meals, none of which I had the energy to photograph or blog. Sautéed zucchini, swiss chard, and local beef Italian sausage was a simple but satisfying meal. Also I roasted the baby eggplants and served them over pasta with a homemade tomato sauce. Local roma tomatoes, garlic, castelvetrano olives, and lots of fresh dill. An interesting mix that made a delicious sauce. The downfall was the heartburn that followed, more pregnancy fun. Tomatoes are in abundance and cheap right now ($3/lb) so I’m thinking I’ll be making a bunch of sauce to freeze for winter. This could be wishful thinking.
The one meal I did take the time to photograph was a roasted beet and lentil salad. This dish had me thinking about fall. The arrival of cooler weather, having a new baby to cuddle with, and no longer having so much extra weight attached to me. I know it will be a season of crockpot dinners and I cannot wait for the hearty meals to come.
I skillet roasted the beets in olive oil with rosemary sprigs until tender and slightly browned. Normally I roast them whole and unpeeled but I liked this style for something different. A little more texture and flavor. I used both french green lentils and black beluga lentils, since this is what I had on hand. I cooked them in separate pots as they require different cooking times and didn’t want soggy lentils. Otherwise I seasoned the dish with s&p and let the goat cheese and beets flavor the dish. I originally wanted to serve the salad with pea shoots but was unable to locate any so I opted for local clover sprouts. Sprouts aren’t a recommended food when pregnant but these were an awesome addition. We ate the salad with a few slices of olive bread coming from a local bakery. Delicious! Now come on fall..
Roasted Beet and Lentil Salad
- beets, peeled and chopped into 2″ pieces
- 4 fresh rosemary sprigs
- olive oil
- 1 cup french green lentils
- 1 cup black beluga lentils
- 2 bay leaves
- 2 oz goat cheese
- clover sprouts
- olive bread
- Preheat oven to 400°.
- Place the beets in a skillet, single layer. Toss lightly with olive oil and season with s&p. Place rosemary sprigs throughout. Roast 40 minutes until tender and slightly browned.
- Meanwhile cook lentils separately each with a bay leaf until tender. I used a 3:1 ratio of water to lentils and drained once the desired consistency was reached. Discard bay leaves, mix lentils together in a bowl, and season with s&p.
- Add roasted beets to lentils and top with crumbled goat cheese. Mix to combine.
- Serve on a bed of sprouts with olive oil drizzled toast.