Posts Tagged ‘Market Square Farmers Market’

Well my fearless readers, I apologize once again for my absence over the past few weeks. Despite the hectic pre-graduation schedule packed with exams and lengthy papers, I’ve also accepted two jobs for the upcoming year–interning at the farmer’s market and hosting at Nama, a local sushi restaurant. But despite all the business, keeping up with blogging is comparable to working out. You’re going strong for a month, but then you talk yourself out of it one day (I must relax, wash my hair, clean the kitchen, etc.) and as soon as you blink an entire month has flown by…But I’m back and just in time for the first spring produce. Since I am working at the farmer’s market, I have  a wonderful selection of fruits, vegetables, milk, baked goods, cheese, meat etc. that have all been locally grown. The farmers are amazing and the love and dedication they have for their food radiates. I don’t know if I’ll ever be able to buy food from someone I don’t know on a personal level ever again.

Over the next few months, I plan to rely on the market’s offerings as my primary food supply. I’ll share with you my finding and what I decide to make with them. I’ve taken lots of photos, but my sister’s camera cord is playing a sneaky game of hide-and-seek.

Market Purchases Week 1 

  • 1 dozen eggs
  • 1/2 gallon Cruze Farm Milk
  • 1/2 lb. Locust Grove smoked Gouda Cheese
  • 5 homemade crusty rolls from Dave
  • 1 lb. sausage from Eric at Green Man Farms
  • 1 qt. strawberries
  • 1 bunch of rhubarb
  • 1 large bag of spinach
  • 1 bunch of asparagus
  • 1 bunch of parsley, green onions, and oregano
  • Randoms: coffee, asparagus, cheese, and caramelized onion flatbread sandwich, molasses cookie, and and oatmeal, cranberry, walnut, and chocolate chip cookie


Market-Inspired Meals from Week 1

Favorite Meal: Strawberry Oatmeal topped with Strawberry Rhubarb Crisp

Market Purchases Week 2

  • 1 lb. Italian Sausage  
  • 1 bunch of baby beets
  • 1 bunch of rhubarb
  • 2 heads of cabbage
  • 1 quart of strawberries
  • 1 quart Cruze farm milk
  • 1 pint of Cruze farm buttermilk
  • 1 bag lettuce
  • 1 head broccoli
  • 1 head bok choy
  • Randoms: snickerdoodle cookie


Market-Inspired Meals for Weeks 2

  • Cabbage Braised with white wine with spinach and sausage- beautiful flavors that meld perfectly to yield a savory healthy meal. Serve with bread to soak up the juice
  • Borsht from Eating Well- a traditional beet soup flavored by beef broth and sour cream
  • Strawberry Rhubarb Compote from Cooking with Curtis- It smells heavenly simmering as I’m typing
  • Crunchy Cabbage Salad with Ahi Tuna- I added broccoli, almonds and carrots for an extra crunch and threw together an Asian-flavored dressing
  • Italian Sausage and Mozzarella Pizza- Daniel is really looking forward to this. Our secret ingredient is smoked, dried jalapenos
  • Teriyaki Salmon with wasabi, lime, and cilantro butter on wilted bok choy from Essentially Food- one of my all time favorite recipes I made while studying abroad in New Zealand. The tender salmon bathing in tart cilantro butter is a heady experience.



If there are any recipes you’d like to try that aren’t linked, please let me know and I’ll post them!


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I can see the light at the end of the tunnel, and in just two days I will be done with undergraduate classes for all eternity. Once I ace all six of my final exams (fingers crossed), I will officially cross the line from student to full-blown adult. So, what does my future hold? I was offered the best internship in Knoxville on Monday (at least in my personal opinion). I will work at the Market Square Farmer’s Market in Knoxville, Tennesse. The position is perfect because not only do I get to interact with local growers and artisans, but I get to use my journalism skills to promote the market’s weekly ongoings and special events. I feel honored to be a part of something important. And the best part… I can incorporate my love for slow food through my internship., and I’ve been given great freedom to be creative. I’ve love for some of you all to share your thoughts and ideas about what you’d like to see at your local farmer’s market. I’ve already decided to have a recipes of the week display. It would spotlight a fruit or vegetable in season at that time in both a simple and more complicated dish. As you can see… I want to make the most of this internship. I’m just so happy I feel my heart my explode. Over the next two weeks, I’ll be saying goodbye to some wonderful friends who are moving across the country. I’ll no longer be part of the microcosm I’ve called home for five years.  I will no longer rely on my parents for financial support. I will no longer learn from books, I will learn by experience. But, I am not scared of what my future holds. I know that everything happens for a reason, and I cannot see what my life journey will bring. All I can wish for is peace, passion, and fulfillment.

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