Farmers’ Market Shopping & My Vegan Food Journal

Good morning and hope you are having a great week so far! After getting back to the Central Coast on Sunday and being gone for 6 weeks, my kitchen was so empty it wasn’t even funny. Fortunately, there was a local farmers’ market on Monday afternoon that I went to for the first time. It was in a beach community not far from where I live and it was adorable. Have you ever been to a place that is so charming that it feels like it is from a movie set? That’s what this market felt like. Here are a few food shots:

Isn’t the tomato display lovely? I got to sample the “Low Cal Kale” juice from the juice lady and it was refreshing if not a bit green:

I ended up buying so many different fruits and vegetables that I’m devouring this week. Yesterday morning started with a cantaloupe smoothie made with the fruit I got at the market. The cantaloupe was so ripe that it frangranced (is that a word?) my whole kitchen. I decided to combine the cantaloupe with some of this shiso herb that the vendor said was an Asian type of mint. I figured it would go well with the melon:

I also added some frozen blackberries, flax meal, chia seeds, hemp milk, collard greens and carob powder:

I may have added too much hemp milk and one too many ingredients because it wasn’t as thick or delicious as I thought it would be (I’m going to blame the collards):

Still, it was cold and sweet and was okay, but just not totally delicious. I did my reading for my Nutritional Epidemiology class (it’s actually more interesting than it sounds!) and worked out yesterday morning before being very hungry for lunch. I served some leftover kale salad that I made Sunday night with some quinoa, tomatoes from the market, sliced onion and a leftover tofu burger from last weekend:

Dessert was a bowl of French prunes that I discovered at the market and the last of the figs I bought there:

All together now:

As a side note, Alan and I have been doing a lot of thinking about putting our house on the Central Coast up for sale and moving full-time to the Palm Springs area, and, you are never going to believe this, but we have changed our minds! Now that we’ve gotten past the cold, foggy summer on the beach and tested the housing market which is still terrible, by the way, we have de-listed the property and have decided to continue living between both places. I have to admit, it’s pretty cool being able to experience two completely different climates and cultures going from the beach to the desert. Gotta love California for its diversity!

So, yesterday afternoon was spent for me unpacking some things I thought we were going to move and catching up on things around the house. Dinner was a salad made from greens from the market dressed with a raspberry-version of my Blueberry Zinger Dressing and topped with some onion sprouts, pinto beans and sprouted beans:

Here’s the recipe:

I also roasted my first butternut squash of the season and some onions and kale as a side dish to my salad:

Dessert was an old stand-by, a bowl of grapes:

Here’s my dinner in one shot, although I gotta admit, I had an extra serving of the squash. 🙂

I hope you enjoyed seeing this vegan food journal from yesterday filled with local, seasonal foods. We are currently studying diversity in diet in my class and I’m doing everything I can to express to my classmates how diverse, sufficient and healthy a vegan diet can be. From my count, I ate at least 25 different types of food yesterday so I think I’m doing excellent in that department.

Have a great rest of your week and I’ll see you back here on Friday!

Note: this post has been submitted to What I Ate Wednesdays.


  1. says

    Food looks wonderful. My meals are a little simpler than yours. I usually have my green smoothies twice a day for breakfast and dinner. I love salads and can eat it everyday.

  2. Shahla says

    Hi Carrie, love your blog. Your food does look wonderful, so much variety. Just one question. What sauce is over your squash and kale? More dressing? It looks so yummy, I just baked one the other day but dont know what to eat it with. Thanks

    • says

      Hi Shahla, I was a bad girl and roasted my squash in a bit of coconut oil, so I didn’t need any other type of dressing or sauce on it. I also sprinkled some pumpkin pie spice on it while it was roasting.

  3. says

    Wow, 25 different foods, impressive! I normally get in 16 to 20 a day, it’s kind of fun counting to see how many you can get in a day especially when eating salads. Those fresh figs are gorgeous, we had the most juicy figs in paris last year and nothing I find here compares. Nutridude planted a fig tree in our front yard last year, think it’s going to take years to start producing though.

  4. says

    I think living between 2 different climates sounds wonderful. Good for you! The market looks quaint and your food looks fresh and delicious, as always. Butternut squash! Now that’s exciting. Love the transition to Fall 🙂

  5. says

    Love the sound of that dressing…. have never seen GOLDEN balsamic, will have to hunt some out, it sounds amazing – what is the flavour like?

  6. Oly Jacobsen says

    Sometimes it’s a good thing to try something out of the box … like roasting the butternut squash with a little coconut oil and some pumpkin spice. One of these days we’ll have to try that, but I’ll have to make my own pumpkin pie spice!
    Do you make your own sprouts? I do a rotation of mung bean sprouting every day, so there’s always fresh bean sprouts in our house. I just read that broccoli sprouts are even healthier than the actual broccoli, therefore a better cancer protector… I think that I’ll sprout even more. Thanks for your wonderful inspiration! I’m definitely going to make that raspberry dressing!!


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