The farmer’s markets are killing it right now with the fall produce. In Southern California, we are still dealing with record heat and no signs of fall foliage, so this is as close as it gets for us!
You can’t help but to be inspired to go home and start prepping and cooking. I went without a plan, because I hadn’t really planned on going at all but decided to stop in when I drove by the Torrance Farmer’s Market last Saturday. It’s one of the largest in this area and is mind boggling! I did some quick meal planning in my head, and brought home the bounty below:
I’m still making my way through it, but we’ve had some amazing meals, which I’ve been documenting on Instagram. I think I’m going to start sharing more of that here.
Last week I drove out to Cal Poly Pomona to bring some things to my son, and stopped by their Farm Store, as I always do. That’s one of the benefits of an agricultural school – killer produce! They had the largest pumpkin field (not patch, field) I’ve ever seen, and I think I read that it produced 75,000 pumpkins this year!
The one benefit of an endless summer: berry season that just won’t end! Today I came home with more blueberries for my Greek Yogurt snack from the Manhattan Beach Farmer’s Market. I trekked down there to visit the knife sharpening guy – a girls gotta do….right?