If this is Saturday, then I must be at the farmer’s market.

Woo-Hoo! We’ve made the farmer’s market three weekends in a row. Check out these giant onions!

The Hillsboro market isn’t the most photogenic market in town, but the prices are just amazing. Seven poblano peppers for two bucks! Heirloom tomatoes for $2.50 a pound!

Best of all, we finally scored pickling cukes. I do adore these warty little guys. Their brine is cooling now, and soon I’ll pack them up with garlic cloves and dill. Mmmmmmmm.

Oh, and… yeah. the usual.

More photos in the set, if you’re interested!

Hi - nice to see you! If you're new here, give a clicky to the ol' subscribe button so we can stay in touch.

4 comments to If this is Saturday, then I must be at the farmer’s market.

Jennifer Rose Phillip

September 4, 2011 at 7:20 pm · Reply

you could knock someone out with that onion o.0
cynthia newman

September 5, 2011 at 2:41 pm · Reply

Yum!! And wow the colors are amazing!!!
Anonymous

September 8, 2011 at 4:34 am · Reply

Why do you cool the brine? We usually add the cucs to the jars, pour the hot brine over it, seal them and as they cool they seal. Does cooling it add something to the flavor? They are delicious! We haven’t done any canning yet this season. I feel like we are late. LOL
- Anonymous
  
  September 8, 2011 at 1:51 pm · Reply
  
  Hmmm… I’m not sure, really. The recipe I’m using says to cool it a little before pouring it over the veggies. But I’ve also seen recipes that specify pouring it hot, like you do. Ooh- and thanks for reminding me – we get to eat them today!