Farmers Market

I've been in a fix lately, trying to save money by couponing and stock piling instead of buying local fresh food.

My name is Carrie and I have failed to buy local.

Coupons are great, especially for things like cleaning supplies, makeup, and things that you can't get locally. But when this time of year provides you with the best the ground has to offer, you should take advantage, and I haven't.

Hubby got home from two weeks in Michigan and mentioned that he was living off IHOP and Burger King. I knew he would love to have some real food while he was home, so I went to the Farmer's Market, one of my favorite places, to re-energize my love for local. I'm glad to say that it worked. I came home with broccoli, english peas, cabbage, lettuce, onions, squash, cucumbers, and the desire to make an incredible meal.

Tonight's meal:

Steak (as requested by hubby)
Steamed Broccoli
Fried Cabbage
Squash Casserole
Pea Salad
Garden Salad

I almost went back to buy extra peas to freeze, but didn't know if I would have time to shell them today. I have heard that you should shell and preserve them as quickly as possible. I just hope there are some available next week, so I can start adding to my freezer for the winter. Well, I know this hasn't been a very exciting blog, but I was just happy to enjoy food again and needed to share. Here is the pea salad recipe that I have fixed. It isn't really healthy, but there are ways to make it so.

Peas Salad

16 oz. Fresh or Frozen Peas
1/3 cup onion
1/2 cup cheddar cheese
4 slices bacon, cooked crisp and crumbled
1/2 Ranch dressing


Blanch the peas for one to two minutes in boiling water. Drain. Mix all other ingredients together. Fold in peas. Chill for at least a half hour before serving.

** To make this healthier use turkey bacon, low fat cheese, and make this dressing