Tall Tales from Kansas

It was a chilly 34 degrees (or right around there) on Saturday morning at the market. The smile from the seller of sunflowers warmed things up a bit. We discussed the discomfort of cold hands.

There were less vendors than normal, such is the nature of things when the weather gets cold. We humans find it hard to get out of a warm bed when it’s cold and a bit darker in the morning. Less shoppers = less vendors. It’s a chicken and egg situation.

Would you look at these beautiful green beans?! The farmer told me that “fall beans are the best”. I told him I always thought of green beans as an earlier in the year crop. He told me you could grow then anytime, “plant them and 64 days later they are ready”. Well let me just say that these were absolute tender perfection. Served alongside the chicken and noodles that Chris made they were divine. There was a biscuit too.

If you want to “eat the rainbow” which is what we are all supposed to be doing for the health of our gut microbiome, this is the time of year to do it. Peppers are plentiful. With hummus or pimento cheese they are very snackable.

How about this falls bouquet of flowers? The mixture of colors and textures is so lovely.

Same for the collection of radishes below.

This grouping below reminded me I want to get in one more batch of bitter greens, sweet onions, and sour cherries for the year.

I could not resist one more shot of fall provisions.

Here is what came home with me this week. That Rustic Rye bread toasted, with mashed avocado and a poached egg on top was perfect for breakfast. The woman who makes it said her husband loved it with peanut butter on top. I am in the camp of Rye bread toasted with anything on top of it is good stuff.