There seems to be an excited energy flittering around the farmers market on this cool morning. The humidity has fallen, much to my surprise. A score of vendors flank Merchants Square, adorned in a festive medley of summer produce and garnished with the tantalizing smells of nearby cooking food.
Locavores relish this sort of close-to-home adventure, peppered with a hint of spontaneity. We’re investing in our community, meeting the people who are feeding us and supporting them and enjoying the freshest produce possible.
Canvas bag looped over my shoulder and money beginning to smolder in my pocket, I unfold a small paper list. A brief glance over my meal plan reminds me of my intentions and I step forward to begin. I’m making pan seared chicken breast with a white wine cream sauce, sauteed green beans and whipped bleu cheese russet potatoes – and I’m going to show you how.