As I have mentioned before, I live in Vermont. It is a special place and I love it here very much.

One of the many wonderful things about Vermont, and my area in particular, is all of the fabulous locally grown and crafted foods that are available.

Every Saturday from May through October my town has a Farmer’s Market which is truly a treat to the eyes, ears, and all those other senses.

This past Saturday was the first Farmer’s Market of the season. Just a fantastic way to spend some time on a weekend morning.

Beautiful loaves of bread.

All sorts of cheese. For the record, Feta, Fig and Mint is a wonderful combination.

The assortment of Pickles and Relishes is always amazing to behold. (I always want to sing out “We can pickle that” to the picklers.)

There is always music. None of my favorite bands yet, but you never know.

A captive crowd with treats to eat.

My little love joined me.

Inviting bins of vegetables.

It was all I could do not to correct the sign. But the plants sure are beautiful.

Fresh Pasta. I picked up one of each of the Curry, Garlic and Spinach.

Farmer’s Market Fresh Pasta Trio With Roasted Vegetables

Ingredients:

1 lb fresh pasta
6 carrots
10 small beets
1 bunch Kalini or broccolini
Extra virgin olive oil and butter
Shredded Paresan
Sea salt and cracked black pepper

Directions:

1. Preheat oven to 400℉.

2. Wrap beets individually in tin foil. Place on baking pan and roast for about 30 minutes, or until tender when pierced with a knife. When cooked, peel the beets, slice and toss lightly with olive oil, salt and pepper.

3. Meanwhile toss sliced carrots with olive oil, salt and pepper and roast alongside the beets for about 30 minutes.

4. When root vegetables are almost done, bring a large pot of water to the boil. Add Kalini and boil for 3 to 5 minutes or until as tender as you like. Drain, drizzle with butter and olive oil, and keep warm. Toss all of the types of pasta into the boiling water and cook for 60 seconds only for fresh pasta. Alternatively, you can cook each different type of pasta separately. I would have, but I was too impatient. I did, however, get out three colanders with good intentions. Drain pasta.

5. In a large, warmed bowl toss the pasta with the carrots, beets and a good handful of shredded Parmesan. Serve with the Kalini alongside.

Serves 6

Just out last month is the debut album from Paul Cook & The Chronicles.

I have been completely taken with what I have heard from the CD. Soft, sad music. Heartfelt and comforting. All wrapped up in those gorgeous vocals.

“I did speculate & I did invest
So much time in the girl I liked best
But I lost my cash, and I lost my mind
Cos I picked the wrong girl every time, but no more

So if you don’t wanna love again, don’t wanna leave no traces
Here’s how to break your heart, in six places”

Check out Paul Cook & The Chronicles on the Website, where you can link to buy the album.

Cheers!