I hope you all had a fantastic weekend!
It was BEAUTIFUL here this weekend! Blue skies, warm sun…the perfect setting for the opening day of Clarksville’s Downtown Market!
BB had something he had to do for work, so Saturday morning I set out for a morning at the market armed with my shopping bag and my camera!
Our market is not your average farmer’s market…
While you can find the traditional fare: seasonal produce, farm fresh eggs, grass-fed beef, local honey
It’s also one of the best craft fairs around!
Handcrafted wooden bowls, homemade soaps, jewelry made from recycled aluminum, anything and everything you can think of in knit form…and yes, that would be a knitted Swiffer duster!
I spent a whole 10 minutes sniffing all the wax melts…the Monkey Farts smelled just like banana cream pie! Lol
For the record, I could have watched these men with their magic wood-shaving machine for hours…throw in a stick and they’ll turn it into a table leg!
Our little market may not be very large, but the thing I love most about it is that it’s not very large.
It’s so nice to get to know all the regular vendors…
Like my favorite “Earring Lady” who makes the most beautiful jewelry…I buy a pair of earrings from her at LEAST every other week during the months the market is open. And all her profits go to fund her yearly mission trip to Honduras!
This year, there were even more vendors than last year and I was fortunate enough to meet Sarah, the baker behind Nerdy Birdy Cookies!
Grain free, gluten free, soy free, but ANYTHING from taste free!
I tried the maple almond butter and it was perfectly dense and chewy with just enough sweetness…I can’t wait to go back next week and try some of her other flavors!
Luckily, after I snuck a bite of cookie, I decided to save the rest for later…otherwise I would’ve missed out on all the deliciousness that awaited me!
Boar’s Head sampler plate with some sort of mind-altering delicious rice and bean burrito, chicken salad in a lettuce cup, and a cream cheese-stuffed, bacon-wrapped jalapeno…hand-popped kettle corn…a cup of fresh summer punch made with Legacy Tea and a slice of whole wheat nut berry bread with buttah from Evawood Bakery!
So when I wasn’t taking 5,000 pictures of everything and constantly being asked if I was with the newspaper (which I proudly stated, “Nope, I’m just a food blogger”…and actually did NOT get any weird looks!), I was stalking the puppy of my dreams!
Meet Bailey the chocolate Labrador…and yes, I did in fact force her owner to hold her down for a picture! 😉
Unfortunately, they wouldn’t take any money from my sugary and butter covered hands so I went home puppy-less, but I did at least have a small collection of treasures from the market to cheer me up:
Two loaves of fresh bread (one raisin pecan, one whole wheat with seeds and nuts), farm fresh eggs, green onions, yellow squash, sundried tomatoes, zucchini, and tomatoes!
After BB finished up with his work stuff, we made a trip over to McCraw’s Strawberry Ranch for probably our last pick of the season…the weather has been so hot lately that the crops have definitely suffered 🙁
It took some extra hunting to find the ones that hadn’t withered away in the sun or didn’t have caterpillar bites in them, but after about an hour, we had a basket filled to the brim!
Of course breakfast on Sunday just HAD to incorporate some of my fresh finds from the day before, so I pushed up my sleeves and committed a cardinal foodie sin…
I know…just take me out back and beat me with empty syrup bottles…
But I have to admit, I would totally do it again! 😉
Whole Wheat French Toast
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients (Serves 1)
- 2 slices fluffy whole wheat bread
- 1 whole egg
- 2 egg whites
- 2 tablespoons almond milk
- 1/2 teaspoon maple extract (HIGHLY recommend)
- 1/4 teaspoon cinnamon
- Fresh fruit, peanut butter, and/or syrup for topping
1. Preheat skillet or griddle to medium heat and coat with coconut oil.
2. Combine all ingredients except for bread in a medium-sized bowl and whisk until mixed well.
3. One at a time, dip bread slices into egg mixture, allowing the slices to sit for a bit to soak up as much as possible.
4. Carefully transfer soaked bread slices to the skillet or griddle and cook approximately 4-5 minutes per side or until golden brown and a slight crust forms.
What is your favorite strawberry recipe?
Lord knows I could use some ideas!
Do you frequent your local farmer’s market? If so, what are your favorite vendors to buy from?