Roasted Beets from the Farmer’s Market

There is really only one reason I will get up early on a Saturday morning and venture out before 9AM.  It’s all about the Farmer’s Markets.  The feeling I have is almost like when I was a child and the fair was coming to town.  The sights, the smells, the people all make the morning of the farmer’s market visit so appealing and so euphoric.  When I leave it I have the feeling I’ve just finished a massage and left behind a very good friend, but I know that they will be there waiting for me the following Saturday, so it’s all okay.

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The market makes it so easy to follow the adage of From Farm To Table.  You walk around and everything is so beautiful, it makes you want to buy the freshest and the healthiest of what you will be eating.  I remember not to long ago my friend Erin and I were at the market and she told me how she loved a roasted beet salad.  I, never being a fan of beets, ended up taking some home and making a roast beet salad.  Both my husband and I became instant beet lovers!

 

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For me, it’s almost like going to an organic mini mall.  You can buy flowers, herbs, homemade breads and cheeses.  There are jewelery vendors, crafts and of course all the freshest vegetables around.  Can it get any better than that?  On our last Saturday outing, my husband said as we were leaving how much fun it was.  And that, my dear friend, is exactly what I’ve been talking about!

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So next Saturday get up early and go to your local Farmer’s Market.

Buy fresh, buy local….and make a roasted beet salad.  From farm to table, it doesn’t get any better than that.

Rowena’s Jam, My Pork

Sometimes you think that it’s going to be just a standard dinner but it ends up being one of those dinners when you want to lick the plate.  I had such an experience the other night.

It started off with our usual discussion on what we were going to have for dinner.  We had driven all afternoon from my daughter’s house and honestly I really didn’t want to do any cooking.  My husband suggested a pork tenderloin we had in the freezer so reluctantly I agreed.  My mind was spinning for the rest of the drive home on how I could make this semi appealing.  I remembered I had a jar of Peach, Orange and Clove jam from ROWENA’S KITCHEN.  I could probably do something with that.

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It didn’t begin well.  I opened the jar and the scent of clove was quite apparent.  I love cloves, but my husband does not.  He doesn’t even like the smell.  I had to make sure that it wasn’t going to be the predominant factor or I would never hear the end of it.   I added a bit of this and a little of that and to my delight when he stopped by the stove and stuck his nose in the pot, his only comment was “that smells delicious!”  And it was!  We poured it over the grilled pork and our easy no fuss meal turned into a pork devouring, plate licking event.

This was so good and it made our bland little pork tenderloin so much more appealing.  I would also recommend basting a ham with this, or pouring it on the ham after.  I think it would still end up with the same clean plate results the pork had.

Try it and I bet you’ll lick the plate too.

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