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 AllRecipes.com...

Carrot Zucchini Soup

Rated: 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"

Ingredients:

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

Directions:

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.