Eating well at the Knoxville Farmers’ Market

The market is held every Wednesday and Saturday. This weekend, I bought cherries chilies, cherokee and lemon tomatoes, thai aubergines, and to talked to farmers who sell eggs laid by pasture-raised chickens.

I have been cooking simple meals from what I bought: vegetable stirfries with a tin of black or kidney beans thrown in, mushroom omelettes, chunks of tempeh fried with kale (with a dollop of hummus on the side).

Real food tastes really good.

 

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