Portland Farmer’s Market: round 2

This is likely to become a weekly bike adventure…

This place is dangerous and requires a lot of self-control. I mean, the options are endless. Yes please, I’ll have some apricot jam, fresh baked bread, hand-made pasta, apple pie, roasted hazelnuts….the list goes on. It doesn’t help that they let you sample everything. But, I’ve learned my lesson before — now whenever I go to any farmers market, I gotta have a list in my brain of what I NEED. This time, I was only looking for some fall produce, end of story. You got this.

Rainbow carrots, yes please.

Those are some big ol’ beets. I’ll take ’em.

Brussel sprouts unleashed. Yes.

I wanted to buy those hazelnuts so bad. Nope, not on the list.
Successful day of farmer’s market self control.

Time to roast!

Butternut squash and brussel sprouts tossed in olive oil, salt and pepper and roasted in the oven at 400 degrees for about 25 minutes.

Into a bowl it went with some raw beets. This bowl of veg was much needed.

Leftover butternut squash to play with, yay!


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