Oh, and I've been stress-baking a lot lately. You know, when you have a million things to do and somehow end up doing none of them but just bake cookies instead. Yeah, that kind of baking.
Zucchini and yellow summer squash at 50 cents a piece.
I fell for this Swiss Chard at only $1 a bunch. I wasn't really sure how I was going to use it, but the vibrant pink stalks were so pretty.
Everything but the green beans and cucumbers went into a super tasty quinoa dish based off of these Farmer's Market Skillet and Easy Summer Quinoa recipes from Iowa Girl Eats. I've made this twice in the past two days and both times I inhaled it quicker than the click of a camera. Don't skip the honey-lemon dressing. Fresh basil is also a must. And now that we've eaten our vegetables, I'd say it's time for some baked goods. Cookies are coming up next.
Food for Thought: "I have loved you, my people, with an everlasting love. With an unfailing love I have drawn you to myself." -Jeremiah 3:31 (NLT)