Fresh peaches, fresh corn, fresh squash, fresh blueberries, fresh beets and potatoes... fresh food!
I love this time of year because it's a great time to find all my favorite fresh produce. They say that food may travel 1500 miles to make it to our tables. Summer farm markets offer the opportunity to buy from our own community and serve Farm to Table. We work hard to serve fresh locally grown fruits and vegetables as much as we can. Our local grocery store chain even advertises the names of local growers and producers that reduce the travel time and keep our food fresh.
Saturdays are my favorite breakfast preparation days. Lately, I've been flying by the seat of my pants as I design my menu after I hit the Farmer's Market at 7:00 a.m. Seeing what's available inspires what's for breakfast at the B&B. Oh, I plan the breakfast breads, but the vegetables that go in the egg dish and the side vegetable are up for grabs until I see what they have each week. This weekend I served sauteed squash as a side and our guests loved it. I also buy my breakfast meat at the market, so I can always choose bacon or sausage or ham. This weekend I've used tomatoes, blackberries, Italian sausage, an onion, and squash from the Farmer's Market. I often use potatoes, but haven't come up with any great breakfast recipes for beets and other root vegetables. If you have some ideas, please send them along!
Several of our local growers are organic, or focus in other ways on growing foods with high nutritional content. I enjoy cooking indulgent breakfasts and I love to use healthy ingredients. As an innkeeper, I'm very thankful to have easy access to such a terrific bounty of fresh food here in my own community.