Saturday lunch

I was amazed at some of the selections appearing at the farmer's market this week, peaches, squash, multiple varieties of blueberries! Woohoo, I think summer is almost officially here when the farmer's market gets so full. Soon the fresh garden tomatoes will be here and then we will reach the pinnacle, although I'm not complaining about the greenhouse tomatoes we currently enjoy!

This week, the fresh blueberries from the market found their way into vegan blueberry muffins, recipe from the BabyCakes cookbook. (The title of this book is a little misleading as about half of the recipes call for spelt and are not actually gluten-free.) Our muffins were made with locally ground organic spelt, staying as close to our farmer's market goal as possible.

Our salad this week consisted of greenhouse tomatoes, cucumbers, green onions and basil drizzled with olive oil, balsamic vinegar, salt and pepper. Delicious! Basil and balsamic vinegar so compliment one another in flavor. It's like a summer party right in your mouth.

Peaches! You could smell them in the distance before we ever reached their booth at the farmer's market. We picked the yellow peaches which were a bit riper than the white and we wanted to enjoy them right now! Finn actually carried one around the market with him and kept sniffing it. (Note to self: pay attention to the dishes next time! Placing red-streaked peaches in a red bowl and yellowish-brown muffins in a yellowish-brown napkin lined basket. Back to Photography 101 for me!)

Additionally, we sauteed zephyr squash and onions from the market with garlic and olive oil.

The culmination of farmer's market goodies this week: pure heaven!