It’s always a sad time of the year for me when the farmers market comes to a close. This past Saturday was the last day of the Boulder Farmers Market and in usual fashion, I strolled around to all my favorite vendors. I stocked up and filled my shopping tote until it was practically overflowing. So heavy in fact, that I had to alternate shoulders during my trek back to the car. I completely forgot that we would only be around for three days before taking off for San Francisco on Tuesday. So since then, the veggies have taken center stage to ensure we consume all this good stuff before we go. 

For lunch this afternoon, I whipped up some of the itty bitty brussel sprouts I picked up from the market from Oxford Gardens (also my favorite farm to get beets). If you’ve never enjoyed brussel sprouts, (I once was a brussel sprout hater too…) be sure to try really, really fresh ones before you write them off. They’re tender, slightly sweet and not a bit bitter. 

I started by parboiling the brussel sprouts for about 4 minutes. Meanwhile, I sauteed some fresh Lions Mane mushrooms (looks like cauliflower and taste like heaven) from Hazel Del Mushrooms in Fort Collins, CO. I sauteed them in Balzana Olive Oil, a light grassy olive oil from California that I absolutely adore. I then tossed in the brussel sprouts and sauteed them until they just started to brown on each side. I had just pulled out my last pack of Benton’s bacon this weekend from my first order back in early summer and I had a crispy piece of bacon leftover from Sunday brunch, just waiting to be used. So I added some crumbled, crispy bits of Benton’s bacon, which gave it that perfect subtle smokiness and just the right amount of salt. The recipe cleaned out a few more veggies out of the drawer and better yet, was so, so tasty.

The only produce I have left to put to good use is a bag of fresh salad greens and some of Oxford Farms beets. This evening I plan to do a light salad starting with the greens topped with the roasted beets, toasted pecans and some Chevre from Haystack Goat Dairy. Oh and possibly a honeycrisp apple from First Fruits. Delish!