Yesterday, I went to the Catonsville, Maryland Farmers Market.
Here are the results - a lovely 100 mile meal. (The carrots were from CA.)
Pictured:
A tomato & mozzarella salad -
with multi-colored cherry tomatoes and cheese from the market, some cherry tomatoes and oregano from my garden, olive oil, salt and balsamic vinaigrette.
Roast veggies -
The eggplants from the market were small, round and variegated purple & white. The carrots were ones we had in the fridge. They were mixed with olive oil, dried garlic, salt and pure maple sugar (from the market) before roasting. Hubby may have also added some other spices.
The corn on the cob
-was also from the market. They were prepared using the huge pot of water method.
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