The farm-to-table trend is not only healthy, but also gets you to try exotic foods, like these roasted baby jeweled carrots with thyme.
When you are single, you can be selfish. You come and go as you please. You pretty much go wherever you want to go. When you get married, you consider your partner’s feelings and you start taking turns choosing where you visit. Add a baby to the mix, and you add limitations.
When the baby is a child, you get pushed out of the way and you accommodate their needs first, then your spouse, and if there is time in the day, you. Add more kids and forget about you and what you want. You just want to keep the peace.
The weekends are family time for us. And now that school is out, we have free time to do what we want to do. And by “we” I mean “they.”
“I want to go to the beach!”
“I want to go to the pool!”
“I want to go kayaking!”
“I want to get new shoes!”
“I want to go to the farmer’s market!”
Yes, the farmer’s market was my request. I’m ashamed to say that it has been a couple years since we went last. We are blessed with small farmer’s market type grocery stores in San Diego, so it is relatively painless to great quality produce.
But, nothing beats the quaint farmer’s market where you meander up and down the stalls and sample the goodies.
I suppose I pouted enough that my husband agreed that we would do what Mommy wanted to do and go to the farmer’s market. The kids weren’t too happy about that, but I quickly told them they would get to eat whatever they wanted and that seemed to sway them. Well, maybe just a little bit.
This was our first visit to the Hillcrest Farmer’s Market, which is over 30 minutes away from us. But, it is one of the largest farmer’s markets in San Diego. The kids were fascinated with the colors and varieties they saw around them.
Gorgeous heirloom tomatoes of different shapes, sizes and colors.
Even artwork, clothing and beads.
The kids sampled as much fruit as they could stuff into their eager mouths: tangelos, nectarines, pluots, apricots, pears, cantaloup and peaches. We sampled local honey, homemade toffee and puréed green juice.
When our bags were brimming with produce and our tummies full of deliciousness, we happily came home with our loot.
Those lovely carrots were roasted and needed nothing more than salt, pepper and fresh thyme.
I don’t think the family will complain the next time I suggest going to the farmer’s market!
Do you have access to a good farmer’s market? And if you do, how often do you go?
- 12 baby carrots
- 1 TBS extra virgin olive oil
- ¼ tsp salt
- ⅛ tsp black pepper, ground
- 1 TBS thyme, fresh
- Preheat oven to 400ºF.
- Wash and trim ends of carrots.
- Pat carrots dry with paper towel and arrange in one layer in a baking sheet.
- Coat carrots with extra virgin olive oil, then season with salt and pepper.
- Roast in the oven until fork tender, about 25 minutes.
- Transfer carrots to a serving platter, garnish with fresh thyme.
Amount Per Serving: Calories: 41Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 169mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 0g
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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