Fall is an iffy thing in Texas. Yesterday afternoon temperatures topped 90 degrees, but a cold front blew in last night and this morning I wore a coat. At the Austin Farmer’s Market on Saturday the available veggies said it was somewhere between late summer and mid-autumn. Still a few summer squash around, and plenty of okra and peppers, but melons and tomatoes were scarce, with a variety of winter squash in their place.
I gave myself $20 to buy produce for the week, and immediately spent $4 on small sage and mint plants to repot at home. I haven’t had any fresh herb plants since I let my last mint plants get killed by front last fall.😦
Hopefully this year I will be more responsible about protecting my crops.
Several stalls had early butternut squash, mostly around $3/lb. A little pricy, and hopefully that will come down during the season, but I couldn’t resist getting a few. Soup time!
Also snagged some early broccoli, for which the peak season is just beginning. I love broccoli for it’s high iron content (I tend to get anemic, especially in the winter for some reason) and for its Vitamin C, which aids iron absorption by the body. I usually just eat it steamed or raw, but I know there have to be some neat recipes out there I could tap into.
Late summer sweet peppers (banana, pimento, and bell) and some early pears rounded out my shopping expedition. Should be a yummy week!