But when it comes to the farmer’s market edition of these special shopping trips, I really throw caution to the wind and let the produce tell me what new form it should take. From stir-fry dishes to salads, desserts to batches of steaming hot soup, there is no shortage of ideas for how to use the freshest fruits & veggies. This is why it was so easy to incorporate the produce I found during my last trip to the farmer’s market into my simple but elegant Easter brunch last week.
I’m a big fan of colorful dishes, particularly when I’m planning a full menu, so I thought it would be nice to have something vibrant on the table to complement my Baked Eggs & Herbs in Portabella Mushroom Caps. I immediately thought of the white, yellow & orange baby carrots I’d recently purchased, and decided they’d go perfectly with some vibrant green asparagus.