. . . to buy ... well ... everything!

Ever since we lived in France and literally ate our way through the wonderful open-air markets that alternated between towns every week, we’ve been addicted to farmer’s markets. Can you honestly think of anything better than eating fresh, locally grown vegetables as they are meant to be eaten—in season—or enjoying artisan cheeses and breads?

We are lucky enough to have a great farmer’s market close by in Warwick, New York. Although not as extensive as the one in Isle-sur-la-Sorgue (Provence), it has its own merits. From May through October local produce, cheeses, breads, jams, baked goods, and meat are available on a seasonal basis. Even the cheeses change according to the grass that the cows have been eating.

It’s become a tradition for us to visit the Sunday market and buy the makings of our lunch plus a few meals for the week. What follows are some photos of the various vendors. I found the way they present their wares to be a visual feast for the eyes. I hope you think so too.

We came home with both carrots and these lovely purple beets. The carrots were tender and bursting with sweetness. We roasted the beets and tossed them with olive oil, red wine vinegar, pepper, and salt. Delicious!

The Bobolink Dairy offers artisan cheeses from their own cow herd. She also has crusty bread made from whole grains baked in a wood-fired oven. Her crusty wheat bread filled with chunks of melty garlic is wonderful!

The peas were finally out this week and we couldn’t resist a bagful for Tortellini with Cream, Ham, and Peas. We only eat it once per year when the peas are fresh, so it will be a real treat. The strawberries were just picked and the smell at their stall was overwhelming.

Another favorite vendor is BuddhaPesto. THE best pesto I believe I’ve ever tasted. All the other vendors thought I was a bit crazy for taking photos of their wares, but this vendor actually thanked me and was flattered I was taking a photo!

Finally, burgeoning with bags and sacks containing carrots, beets, lettuces, spring onions, a sirloin tip roast, bread, strawberries, parsley plants, quiche, pesto, homemade blue cheese dressing, and a few more things we finally made our way home—to eat.