Thursday, June 17, 2010

Farmers' Market

I went to the Farmers' Market on Tuesday morning. I wasn't sure what to expect, since it's still a little early for produce of any kind. Here's what I saw:

I'm trying to think of some recipes for the carrots and the squash, and maybe even some of the beets. I'm going back to the market tonight and will hopefully have a chance to grab up some of the vegetables. Here's one recipe I may try, from

Carrot Zucchini Soup
recipe image
Rated: rating
Submitted By: Joanne Novellino
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 1 Hour
Servings: 2
"Here's an easy way to get kids to eat their vegetables. Carrots were never my family's favorite, but with this delicious soup, they hardly know they're eating them. -Joanne Novellino, Bayville, New Jersey"
2 small onions
2 cups water
1/2 pound carrots, cut into 1-inch pieces
1/8 teaspoon celery salt
1/8 teaspoon pepper
2 cups diced zucchini
1 1/2 teaspoons olive oil or vegetable oil
1 1/2 teaspoons butter or margarine
1/2 cup diced, seeded peeled tomato
2/3 cup evaporated milk
2 tablespoons minced fresh parsley
1. Chop one onion; set aside. Quarter the other onion and place in a 3-qt. saucepan. Add water, carrots, celery salt and pepper; bring to a boil. reduce heat; cover and simmer for 20 minutes or until carrots are tender. Transfer to a blender or food processor; cover and process until pureed. Return to the pan.
2. In a skillet, saute the zucchini and chopped onion in oil and butter until tender; add to carrot mixture. Stir in tomatoes. Cover and simmer for 10 minutes or until tomatoes are tender. Stir in milk and parsley; heat through.


  1. Those flowers are incredibly beautiful.

  2. I think I'll try this. Gpa H. keeps me stocked with zucchini, yellow squash and tomatoes!


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