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I’ve been buying rhubarb almost weekly at the market,
and I will continue to do so as long as it’s in season thanks to this recipe.
Miss Mim sent it to me a little while ago and we LOVE it.
You can whip it up in a pinch – the most time consuming part is chopping the rhubarb.
Definitely make this soon!!

Rhubarb Crunch

1 c. flour
3/4 c. oatmeal (uncooked)
1 c.  brown sugar (firmly packed)
1/2 c. melted butter
1 tsp. cinnamon
4 c. diced rhubarb
1 c. white sugar
2 TBSP corn starch
1 c. water
1 tsp. vanilla

Mix the first 5 ingredients together until crumbly.
Press half the mixture into a greased 9 inch baking dish.
Cover with the rhubarb.
Combine the white sugar, cornstarch and water in a saucepan over
medium-high heat.  Cook until thick & clear.  Remove from heat and add vanilla.
Pour the syrup over the rhubarb.
Top with remaining crumbs.
Bake 350 for 1 hour.

Cut into squares & serve warm, plain, or with vanilla ice cream, whipped cream or milk.

Serves 8



Saturday mornings in the borough are quickly becoming
a treasured weekly tradition.
First, I hit up the Grower’s Market and my favorite local stores.
Then I crash at Starbucks to do some reading or grab coffee with Mich.
Sometimes I bring Jujy.
Other most times I do NOT. 😉

This week’s finds:
Fresh lettuce – 3 heads for $5
Asparagus – $2.25 a bunch
Broccoli – $1
Whole Milk from Farmhouse Markets.
Apple Rings, Goji Berry Mix and Raw Sugar from The Head Nut

I was particularly excited about the milk – it was about to expire that day,
so I asked if I could get a discount. 
And they gave it to me! 
Instead of $2/half gallon I paid $1.50/half gallon.
I probably could have gotten it for $1 each if I’d been more savvy,
but I am new to the bargaining process. 
But my first lesson is learned:
You never know if you never ask! 🙂

And I was EXTREMELY excited about The Head Nut.
I’d driven by it several times and wanted to go in,
and Saturday was my day.
I love everything about it.
All sorts of:
grains, nuts and seeds, dried fruit, spices, coffee beans, loose tea,
It is my new favorite store.  I’m so glad they opened one in West Chester!
You’ll find it right on High Street between Gay and Chestnut.
Definitely check it out.

Strawberries + Cantaloupe.


A very good afternoon snack.
It makes me so excited for when the Grower’s Market opens weekly in May!

Coming up with lots of nicknames for this little princess:


Some of the more popular ones:
– (Where’s) Baldo (?)
– Droolia
– Queen of Spits
– Rotten Bob
That last one needs a bit of explaining.  As detailed in the previous post, and not without a little drama, we have realized that Julia has a rather round face, similar to Bob the Tomato’s.  When she is being bad, she’s like a rotten tomato.  But not just any tomato…no…BOB the Tomato.  And that there is the convoluted way in which we arrived at the name Rotten Bob.  In case anyone cared…

Hitting up the Grower’s Market on Saturday mornings.

DSC06674  DSC06670

That purple thing is an eggplant, if anyone was wondering.  I thought it was a type of fancy squash.  Traci thought it was an eggplant.  Traci was right.  But you really can’t blame me for pausing for thought when trying to decide what it was.  It doesn’t resemble a traditional eggplant.

That entire bucket of peppers: $3.50.  10 peppers!  It was the steal of the day.

Making Blackberry Cobbler with the blackberries from the Market

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This is the easiest cobbler you will ever make.  It’s mostly all fruit.

– 2/3 c. flour (I use half whole wheat, half white)
– 1/2 c. sugar
– 1 1/2 tsp. baking powder
– 1/4 tsp. salt
– 2/3 c. milk
– 2 TBSP butter, melted
– 2 c. your choice of berry (blueberries, blackberries, cranberries, raspberries, etc.)

-Combine flour, sugar, baking powder & salt.  Stir in the milk and mix until combined.
– Pour melted butter into pie dish.  Pour in batter and sprinkle berries on top.
– Sprinkle 1 TBSP raw sugar on top
– Bake at 350 for 40-45 mins or until lightly browned.

Mike and I can easily eat an entire cobbler for breakfast.  Try it!  So easy.

Cooking favorite dinners:

Chicken Milano


Chicken Kabobs

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This is one of our current favorites.  We’ve been eating them at least once or twice a week!  I just marinate the chicken in Italian dressing then skew it along with fresh veggies.  Then Mike grills them up and we eat them with brown rice.  Soooooo good!  I think we’ll keep making them until it’s too cold to grill.

And that’s been our life lately. 

I’m interested in what my life will look like in the near future.  Tomorrow is my birthday, and Mike has some surprises up his sleeve apparently.  I’ve been good, though, and haven’t snooped.  I’ll let you know what happens…

Happy (almost) Friday!

Collective Reminiscings

The Smittys

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