Saturday was such a beautiful day — perfect for a trip to the Farmers’ Market at Deering Oaks Park in Portland. Yes, the season had begun! I couldn’t help but take a few pictures.
I love pussy willows. If you do too, you might appreciate this post from fellow Bangor Daily News blogger Karen Zimmermann: Maine Morsels|Pussy willows galore.
Parsnips, I am sorry to admit, are not at the top of my favorite foods list. I will make it a mission to move them up because they are high in vitamins and minerals, especially potassium. They also contain antioxidants, as well as soluble and insoluble dietary fiber. Here’s a recipe worth trying:
Recipe is from Meg Wolff’s cookbook A Life in Balance.
Meg has veggie favorites that change depending on her mood. Here’s one combo that she likes: parsnips, carrots, thinly sliced burdock, mushrooms and beets.
Preheat oven to 400 degrees.
In a bowl, toss chopped veggies with a little olive oil and sprinkle with sea salt. Make sure to coat evenly. (You may want to toss the beets separately because their color will seep onto everything.)
Spread vegetables evenly on a cookie sheet and bake until crispy, about 30 minutes.
Did you know that radishes are quite tasty when they’re cooked? And did you know they come in different colors, not just red? If you live in Portland, Rosemont Market often carries different varieties.
Aaah, spring flowers. No more words necessary.
Oyster mushrooms. Aren’t they exquisite looking? They’re also low in sodium, saturated fat and cholesterol and a good source of protein, thiamine, vitamin B6, folate, iron, magnesium, zinc, manganese and dietary fiber. Does anyone have a recipe to share?
Lettuce. I bought some and after I put up this picture, I stopped what I was doing and made myself a salad!
The Portland Farmers’ Market is every Wednesday in Monument Square from 7 am to 2 pm and every Saturday in Deering Oaks Park from 7 am to 1 pm. There are close to 140 Farmers’ Markets in Maine — so many opportunities to buy local. Take advantage!