An Ode to the Growers’ Market Down the Lane…
Roasting Chile Wafts Through the Air,
Vegetables Picked at Dawn Everywhere.
Calliopes of Colors Entice You In,
Taste Samples Offered from Farmers and Kin.
Dogs stroll Aisles with Owners in Tow,
Pulling at Leashes Excited to Go.
Inspiration at Every Turn – Oh My,
Miracles of the Harvest Embraced Under a Cloudless Azure Blue Sky.
Early Morning Breakfast at the Market is the Best. Grumps Need to Eat. 🙂
A Breakfast Burrito to Share.
Green Chile Stew and Grape Juice.
Fresh Bread Calling My Name.
What a Haul!
Important Lesson of the Day – How to Store Roasted Chile.
Explained to Me by the Chile Grower/Roaster Himself…
After Roasting, Separate Each Chile. Leave the Skin on to Protect from Freezer Burn.
Lay the Chile Out Flat on Waxed Paper. This is the Famous New Mexico Big Jim Chile.
Place 1 or 2 Chiles on a Paper.
Wrap Gently and Place in Individual Freezer Bags. Freeze.
When ready to use, Defrost the Chile, Carefully Remove the Skin. Pop in the Pot.
I Leave You With This Little Fellow Discovered at a Market Craft Table…
He Caught My Eye from across the Field and Hopped into My Heart.
He Had Me at the Kiss on His Head. Do You See It? So Cute.
Buying Fruits and Vegetables and Falling in Love with Santa….