I just returned from a lovely visit to the Tower Grove Farmers’ Market — the first of the season. Their new eight o’clock opening time made it easy to beat the heat.
I don’t like the heat even in the summer, when it’s supposed to be hot, so you can imagine my feelings about kicking off May with a week of 90ish degree temps. Since I can’t do anything about the heat, I may as well enjoy the earlier than usual produce that comes with it.
I filled the milk crate on my bike with strawberries, asparagus, and a small head of cabbage. We have tons of greens (Swiss chard, spinach, lettuce, arugula) from our garden right now, so I didn’t need to buy much else.
Back at home, I enjoyed breakfast number two — pancakes with fresh sliced strawberries. Delicious!
I’d mostly avoided eating the imposters (i.e., berries trucked in from far, far away) over the last year. The first strawberries of the year were worth the wait.
I found a farmer selling organic practices, no-spray berries, so I can eat them without wondering what else I’m eating along with them, extra important since Sir will no doubt be enjoying some of these berries. (Sir would probably be perfectly happy to eat ALL of the strawberries — that kid can put it away!)
B loves strawberries too, but oh at that age those type of foods led to a red bum thanks to high acid. So we would have little acid free holidays for a day or two, which he didn’t seem to understand. lol
Fortunately, the amount I bought (minus the quart bag I froze right away) made for nice (but not huge) servings for each of us for three days, creating a built-in “acid free holiday” until the farmers’ market rolls around again this Saturday.