Market Week begins!

My Market Week started on Saturday morning when Audrey, Mr. C, and I took a trip to the LaSalle Rd Farmer's Market to pick up some goodies. I didn't take any pictures there because it was hard enough holding a leash with a wildly excited dog attached to it while perusing and shopping, but you'll have to take my word that it was a glorious morning and we picked up some equally glorious produce and snacks. We found a bakery there that might make the best bread I've ever tasted and much to my delight, a local dairy that sold their fresh cheese in the next stand over. I tried all 5 varieties-- 2 sheep's milk and 3 cow-- SO. GOOD. I bought one of the cow's milk varieties, which tastes similar to sharp white cheddar (though according to the vendor, it's not "cheddared"-- I didn't even know that was a verb!) Mr. C got some pretty peaches and haricots verts, along with a demi-baguette and I snagged some farm fresh eggs, red kale and sweet cherries to accompany my cheese and 3-grain boule.

Afterward, we met KK and AJ in the park for coffee and fresh blueberry muffins, which AJ made fresh from berries she scored from her parent's house. I supplemented breakfast with my newly acquired cherries-- all was delish.

In any case, I didn't do much cooking for the rest of the weekend, but we did eat quite a bit of our fresh bread and cheese. Yesterday (Monday) I tapped into my goods for a yummy Market Week inspired Meatless Monday lunch of French bistro style baked eggs (I made the executive decision that eggs don't count as meat). Another simple, yet thoroughly enjoyable dish.

Baked Eggs with Herbs and Romano

3 medium farm fresh eggs (or 2 large)
2 tbsp cream or half & half
1 tsp unsalted butter
1 tsp fresh herbs (I used rosemary, thyme, and oregano)
1-2 tbsp grated romano cheese
salt & pepper to taste

Preheat your oven to 350 degrees. Rub the bottom and sides of an oven proof glass dish with butter and leave the remaining butter in the bottom of the dish. Crack in your eggs and add the cream. Top with herbs (I left mine on the stems because I think it's pretty), romano cheese, and salt & pepper. Place the dish on a baking sheet and bake for 15-20 minutes, until the egg whites are cooked through and the edges are brown. *Time may vary depending on how you like your eggs cooked. Serves 1.

I toasted up some of that yummy 3-grain boule to accompany my eggs but it'd also be wonderful with an arugula salad...or both.


I got some beautiful carrots and sugar snap peas last night that are begging to be transformed into something yummy, however, no cooking tonight because we're off to see Jordi Savall and will likely just eat proscuitto and brie sandwiches in the car...