Beezy Ventures to Chicago's Green City Farmer's Market
This calls for a boom shakalaka. Hold on tight. It's here. Farmer's Market season. Gahhh.
Chicago was absolutely gorgeous this past weekend. Temps on point...70-80's (almost 90!) and perfectly sunny. When my cheeks are rosy and the freckles are poppin', you know that summer is finally here.
Now, what do basic b's love to do in the summer? [besides lay at the pool and scarf smoothie bowls] ... boom pow, you got it. Hang out at the Farmer's Market. So, this past Saturday morning a couple friends and I headed off to the Green City Farmer's Market in Chicago's Lincoln Park neighborhood.
This is one of my all time favorite markets. The veggie selection is boppin' (in the heart of summer, it was a tad sparse this Saturday), there are gorgeous flower pots and bouquets at every turn, a fresh smoothie station with new flava-flav options each weekend, a mobile woodfire pizza oven, stations upon stations of CHEESE - lots of it, people - a fresh jam and preserves selection that will blow your mind... [I could on FOREVER].
My friend Anne and I couldn’t resist the fresh smoothies. And this stand really turns them out! Thank you bunches, Seedling Farms. They had two options this week: strawberry-melon and blueberry-cherry. We opted for blueberry-cherry. So fresh, so tart! #cheersbishes
We continued to stroll around the market. The line for Gayle’s grilled cheese was about a mile long :) popular stuff, peeps. They say it's the BEST you'll ever have.
We scoped out the flowers. Anne picked a gorg lil bunch to decorate her place. The lady was even kind enough to cut and wrap them up into a beautiful bouquet! Adorbs.
Overall, it seemed that the veggie theme was asparagus: green & purple. I’ve never had purple asparagus so I thought I’d give it a whirl! The man who sold it to me said it might taste a little sweeter than the green. I was down to try it! He gave me two bundles of medium and large circumference asparagus. He said those would be the best for roasting.
Now, as you might know, I keep my veggie roasts very simps. I don’t like to mess with 101+ ingredients. So I pondered... hmmm, what can I do my with my purple asparagus. I mean, they’re purple. They need jazz. How about cooking with LEMONS!
[Cue Roasted Lemon Asparagus]
This is what you’ll need:
- Lemons [shocker!]
- Coconut oil
- Trader Joe’s Everything But The Bagel Seasoning
These are the steps [it's pretty much fool-proof]:
- Preheat oven to 400 degrees
- Line a baking dish with parchment paper
- Wash and trim asparagus - just cut off the woodsy part of the stalk [take off about an inch]
- Lay asparagus stalks on baking dish
- Spray with a lil coconut oil
- Give them a shimmy shake of TJ’s EBTBS (you could also add parmesean cheese if that's your thang)
- Cut lemon in half and use one half to squeeze the juice over the asparagus; cut the other half into tiny slices and lay over the stalks
- Roast for about 30-35 min
It looks burnt, but nah girl… it’s actually TURNT :) enjoy.