Yesterday was a blank canvas Saturday, with no soccer games or fundraisers or meetings to attend, and so naturally we drove an hour to the closest outdoor farmer's market.
In Michigan. In November.
And I was blown away by the bounty here. Farmers are clearly rock stars, in my book, because they were cheerfully handing over carrot samples (which my kids devoured) and talked with my husband about the intimate details of their goat herd, all in 40 degree weather with a slight breeze to add to the chill. It was glorious.
We didn't have much on our list when we arrived, but came away with apples, eggs, broccoli (the cool weather makes broccoli so dark green this time of year, I think we'll fight off the sniffles all winter long just from this head alone), carrots, fresh ginger, a giant head of savoy cabbage, kimchi for inspiration, buttercup squash, lettuce, brussels sprouts, and the most magnificent braising greens (2 types of kale and rainbow swiss chard) from Green Garden Community Farms. There was much more to be had, but our arms were full.
We left behind the cauliflower, potatoes, onions, shallots, all types of squash, sunchokes, Jerusalem artichokes, pears, lamb, beef, chicken, pasties, coffee, persimmons, beets, rutabagas, and more.
Yesterday was a good memory made. And our kids got hot chocolate out of the deal.
And this morning, my new favorite breakfast (thank you Charla and Carrie!): it's quick and easy, fewer dirty dishes than a smoothie, and more delicious than you think, all for pennies per serving.
Greens and Eggs
3 stalks greens (swiss chard, kale, collards, spinach, or collards)
1/4 cup water
Salt to taste
Remove the ribs and coarsely chop the greens. Place in a small frying pan with the water and a dash of salt on medium-high heat. Cover and let simmer while you make some coffee, about 5 minutes. Add the egg, whole, in the center of the pan on top of the greens and cover again, adding a little more water if needed to keep the pan from drying out. Let steam for a 3-5 minutes, depending on how you firm you'd like your egg. Slide onto a plate and salt to taste.