Last Saturday I headed on over to the Temecula Farmer’s Market that I had heard so much about during, oh, the past ten years I’ve lived here. I can’t believe I had never made it down there before. But the rest of the family was in Azusa taking my little baby sister to school and I had the whole day to myself. The world was, indeed, my oyster. So I went down to old town armed with about $20 cash and determined to get some delicious vegetables for that afternoon’s lunch (my friend was coming over).
I got an eggplant, bell peppers, tomatoes, garlic, nothing too exciting and daunting, although I had never cooked with eggplant before I was confident that I could use it no problem.
For my first foray into farmer’s market cooking I did something safe, but delicious!
I made bell peppers stuffed with tuna salad (tuna, mayo, tomatoes, spices) and… that tihng there is a side of potato salad from Stater Brother’s just to fill space.
I also got white peaches which turned out to be kind of a bust because they were pretty much gone bad on the inside. Does anyone reading this have experience with farmer’s markets? Are vegetables generally a safer bet than fruit?
My Friend Staci 