And I just have to say – spring flowers > any other season’s flowers. I can’t even handle how gorgeous the tulips were! I wanted to buy them all and fill my house. They have to be the most awkwardly beautiful flower.
All in all, it was a great day that I got to spend with my mother, who lives hundreds of miles away in KY, and my brother who got to spend some quality time with his nephew who, by the way, ADORES his uncle. They are so alike it’s scary sometimes.
The farmer’s market was brimming with root veggies like potatoes and parsnips and beautiful leafy veggies like romaine, arugula, and spinach. There were also a few stalls selling micro greens which I’m excited about. Have you tried radish micro greens? They are SO delicious! Also, this is the perfect time of the year to pick up young herb plants as many farmers sell those in early spring.
Sadly though, I still have in season veggies from last week that I need to use up so I left the market empty handed. I know, right?! Our meals from last week made a lot more leftovers that I anticipated.
This doesn’t look like a lot but if you maintain a stocked pantry with the essentials which I’ll blog about real soon, it doesn’t take a whole lot of extra groceries to put together simple, healthy, plant based meals.
- Veggie Burgers with cauliflower mash and corn on the cob (we love our veggie burgers)
- Veggie Tacos with homemade tortillas
- Eggplant Parmigiana (Vegan)
- Veggie Stir Fry with leftover veggies from last week
- Lunches – we use leftovers for lunches
- Snacks – Making chocolate chip cookies this week and I got plenty of trail mix.
- Breakfast – chocolate and peanut butter overnight oats and banana bread
- Baby Food – We have lots of frozen ready made baby food like carrots, cucumber and avocado guacamole, beets, and butternut squash. We also give him bananas and banana bread for snacks and for dinners we feed him what ever we are having.
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