So Many Colorful Meals From One Farmers Market Outing

Check this out: Purple string beans!

Oh man, I love oddly-colored vegetables, so when I saw these at the farmer’s market, I was all in. I bought some purple ones, along with regular ol’ green beans and yellow beans, and steamed them for a meal last week.

And then tragedy struck.

The steaming process sucked all the purple out of the beans! They ended up being the same shade of green as the green ones. I couldn’t tell which was which!

I still enjoyed the meal, because green beans are great, as is salmon, but I was a little heartbroken.

Thankfully, I had another oddly-colored vegetable waiting in the wings: Purple Brussels Sprouts!

YES! YES! YES! YES! YES! But what do they look like on the inside?

YES! YES! YES! YES! YES! So cool! I seared these in a hot pan in some coconut oil, cut side down, so they got brown and tender and crispy on the edges. I ate them with a pork chop. I didn’t think to buy a little applesauce, which would have been a nice addition, so instead I garnished with some toasted pistachios.

A fantastic meal!

I also bought new-to-me fruits in addition to the vegetables – some hybrid stone fruits that caught my eye. These are called Bella Cerise, and they’re a mix of peach, plum, and apricot:

I’ve had other plum hybrids before, like pluots, plumcots, apriums, and plananas (I made that last one up), and these were very similar to those. Of the three parent fruits, these babies tasted most like plums, and they were sweet and juicy and had a great flavor.

And these are cherriums, a cross between cherries and plums:

I like them because you can slice ’em like plums, or pop ’em whole in your mouth, like oversized cherries (but they do have little pits in the middle, so be careful about that). They too were juicy and sweet, and they also tasted more like plum than the other fruit involved, in this case, cherry.

Lastly, I bought two huge onions at the farmers market that still had the stalks attached, which is a pretty rare way to find and buy onions.

I cooked down the red one, low and slow, for about 20 minutes, until it was translucent and very tender, and then added in some beet noodles – which is just beets cut into long noodle pieces. You can do it yourself if you have a veggie spiralizer, which I have, but I bought these at the store.

After adding the beets, I cooked it all for another 10 minutes or so, until the beets got tender, tossed in a few meatballs, and voila! A healthy, delightful dinner.

I took the yellow onion to a little dinner party with some friends, and we grilled it, along with zucchini, eggplant, and peppers, plus chicken kabobs. And we had a salad. It was a feast!

I had dinner with my friends Tavi, Jonathan, and Steve, all of whom I’ve known for 25 years or so.

Childhood friends are the best… and so is finding fun, healthy things at the farmers market!

Keep it up, David!


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