…at the farmers’ market!

One of my favourite weekend go-to’s is a traipse through my local farmers’ market. Or a car mosey along dusty country roads in search of farmers’ stands teeming with the day’s bounty. Yep.

This is the kingdom of fruits and vegetables! And it’s the best time of year for whole, natural food abundance. Personally, I can’t-stop-won’t-stop the produce train. It choo-choos along, and well, I always occasionally overdo the shopping and wind up with enough produce for a family of four. And I’m only one. Just me.

(And Dundas. Who particularly loves cauliflower, broccoli and berries.)

Not to dive too far down the nutritional wisdom hole, but it is important for you to know that fruits and (especially) vegetables are GOOD FOR YOU. Of course, you know this, but it is surprising and alarming how many folks out there don’t eat enough plant foods. Plant foods are high in fiber and nutrients and sans all the artificial madness that processed foods assault our bodies with.

And I could wax on forever about fiber – suffice it to say that your body needs at least 25-30 grams of fiber per day (aim for more). Fiber feeds your good gut bacteria and moves waste out of your body. Due to its structure and our inability to absorb it, fiber passes through our digestive system unabsorbed by digestive enzymes within the stomach, taking with it toxins, waste, fat and cholesterol particles out of the gut. In the process, it helps improve our heart health, makes us feel full, and, of course, helps with digestion and detoxification.

There. I said it. You need fiber! And your neighbourhood farmers’ market is crammed with it.

Support your local farmers. Ask questions about how they’ve nurtured their fruits and vegetables. Engage with people in your community. Spend time in your kitchen cooking and connecting with Nature’s gifts.

Eat food. Not too much. Mostly plants.” Michael Pollan


Here are some of this last week’s dinner combos, featuring loads of veggies as the Plate Stars. Garlic scapes rule the platter yet again. These seasonal gems are my woo-hoo’s. I nattered on about them in an earlier post so forgive me for my compulsion to bring them up. Yet again.

But let’s face it: They. Are. The. Bomb.

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By the way – I’ve taken to massaging my chopped veggies-du-jour with this little sauce-y winner:

1-2 T sunflower seed butter (use whatever nut or seed butter you prefer)

1 – 2 tsp extra virgin olive oil

juice of 1/2 lemon

3-4 garlic cloves, minced

sea salt, to taste

Whisk all ingredients in small bowl until smooth. Add a bit of warm water if too thick. Pour over veggies and hand-massage until fully coated. Spread veggies on baking sheet. Top with chicken pieces (add salmon for last 12 minutes) and roast at 350 degrees for 45 minutes. Yum!