Here is what I got at the Athens Farmers Market last Saturday...
Golden Beets
Mixed Salad Greens
Cherry Tomatoes
Sprouted Broccoli
Green Peppers
Green Garlic

Here is what I did with them...
the strawberries were gone within 2 days...yum yum!  a topping for pancakes or waffles or in smoothies. 

the carrots and cherry tomatoes were used for snacks or in lunches, either simply dipped in hummus or put in a tuna wrap or lentil and quinoa bowl.

Monday, I made peanut butter coconut veggie stir-fry...

using my broccoli, green garlic(instead of regular garlic), and green peppers(instead of zucchini).  many different veggies work!  here is the base recipe.  Instead of chicken, I used tofu.  Instead of quinoa, I used brown rice pasta.

Chicken Breast - 8 oz
Canola Oil - 1 tsp
Broccoli - 1 large crown (about 2 cups)
Zucchini - 1 large (about 2 cups)
Peanut butter - 2 tbsp (32g)
Coconut milk - 1/4 cup
Chicken broth - 2 tbsp
Lime juice - 1/2 lime (zest the lime for more flavor!)
Soy sauce - 2 tbsp
Cayenne pepper - 1/4 tsp
Garlic - 1 clove, minced
Quinoa - 1/2 cup, dry

1. Dice chicken breast into 1 inch pieces.
2. Heat oil in large non-stick skillet over medium-high heat.
3. While oil is heating up, chop broccoli into small florets and zucchini into 1 inch cubes.
4. Add veggies to hot oil and cook until slightly browned and tender, 8-10 minutes.
5. Remove veggies from pan and set aside.  Add diced chicken to same pan and cook until browned on both sides.
6. While chicken is cooking, combine other ingredients (from peanut butter to garlic) in small saucepan and whisk to combine.  Place over medium heat and simmer until thickened, about 5-8 minutes.
7. Add veggies back to chicken.
8. Pour the sauce over the chicken and veggies, combine, and cook for an additional 2-3 minutes.
9. Simmer quinoa in one cup water for 12-15 minutes.
Serve chicken and veggies over quinoa.
Serves 2

Wednesday, I made roasted beet salad with goat cheese and toasted walnuts using my beets and salad greens.  i also made a whole roast chicken using the rest of my green garlic, combined with thyme, lemon, salt, pepper, and olive oil as seasoning. 
I roasted the beets whole, rubbed with a little olive oil and salt, at 375 degrees for about 1.5 hours.  The time depends on the size of your beets.  they should be fork tender.  allow them to cool for 10-15 minutes, then peel off the skin.  you may need a paring knife to assist you a bit.  cut up into bite-sized pieces and place on your salad greens.  top with a little goat cheese and walnuts and drizzle with a dressing of....juice from 1/2 lemon, 1 tbsp balsamic vinegar, 1/2 tsp dijon mustard, a little drizzle of honey, salt/pepper, and 2 tbsp olive oil...whisked together.  ryan said the salad needed some fruit...maybe raisins or strawberries. 

Thursday, I made this...

Celery, Fennel, and Black Olive Salad with Parmigiano Dressing
Fine Cooking (February 2011)

Fc celery-fennel-salad
(This photo: Fine Cooking)

Serves 4 to 6

  • 3-1/2 cups thinly sliced celery (sliced on the diagonal) 
  • 1 small fennel bulb, cored and thinly sliced 
  • 1/4 cup thinly sliced fresh flat-leaf parsley 
  • Kosher salt and freshly ground black pepper 
  • 1 cup finely grated Parmigiano-Reggiano 
  • 2 Tbs. mayonnaise 
  • 1 Tbs. fresh lemon juice 
  • 1 tsp. finely grated lemon zest 
  • 1 anchovy fillet, minced (optional) 
  • 1 Tbs. extra-virgin olive oil 
  • 1/4 cup oil-cured black olives, pitted and chopped 

In a large bowl, combine the celery, fennel, and parsley. Season with a pinch of salt and a few grinds of pepper.
In a small bowl, mix the Parmigiano, mayonnaise, lemon juice, lemon zest, and anchovy (if using). Whisk in the oil until combined. Season to taste with salt and pepper.
Toss the celery mixture with the dressing, fold in the olives, and serve.

I served it with an omelet with eggs from the FM.

so, that's it.  wonder what I will get this Saturday :)