thoughtful consumption

Saturday 5/29, I went to the opening of Farmers’ Fresh indoor market. It’s in downtown Carrollton just off the square and is open four days a week:

• Tuesdays 10-6
• Thursdays 10-2
• Fridays 10-6
• Saturdays 8-2

The market has beautiful, fresh, local produce…

eggs, milk, butter, cheeses, yogurt, meat, poultry, and seafood…

grains and legumes…

and lots of fun dry goods.

(There was also a plant sale and an art gallery in the same space, but I was too transfixed by all the food to visit them.)

The market was busy even for a holiday weekend.

Fran and Patricia were happy with the turnout.

Here’s Angie.

She was getting green beans, tomatoes, and goat cheese.

Here’s what I got.

• garlic
• garlic scapes
• yogurt
• acorn squash
• baby beets
• strawberries
• duck eggs

The yogurt was tremendous – full of great yogurt flavor and so creamy.

Saturday night, I roasted the beets and squash and made garlic scape pesto pasta.

The acorn squash we think of as “winter squash,” but in south Georgia you can plant them in the spring and harvest in summer. That’s where the acorn and butternut squash were from. I was half-bummed and half-excited to find this out. I love anticipating foods I associate with certain seasons. If you can get acorn squash in May, it’s kind of like having The Grinch Who Stole Christmas on DVD. If you can watch it anytime, it’s no fun anymore.

After roasting and eating it though, I’m half-bummed, half-excited to report that it wasn’t nearly as good as fall squash. (Chris said this, too, so it’s not just me being silly!) Chris and I love roasted acorn squash. It became one of our favorite dishes last fall, and this acorn squash just didn’t measure up. So maybe I can still look forward really good acorn squash in the fall.

Everything else was just as beautiful as it looked! I’m going to try to get back to the market once a month on Saturdays. Hopefully, I’ll be there early enough to get to the outdoor Farmers’ Market, too.