Farmer's Market Breakfast

We LOVE summer. Long days, burley bike trailer is in full use, and the boys are staying up a little bit later (both a blessing and a curse). Even better? Summer means fresh, local fruits and veggies: aka Farmers Market season. There’s something special about eating food that’s only traveled a few miles from field to table; whether it’s adding mint leaves to your pitcher of water, crunchy watermelon radishes to top off a side salad, or fresh berries on top of your bowl of soaked muesli. We don’t know about you, but there’s a little voice shouting “thank you!” each time we dip into something so fresh and so green.

In the spirit of peak season, here are our simplest tips to give your breakfast a farmers market once-over, courtesy of the summer season’s freshest finds. Read on for inspiration to use those off-the-grid ingredients (and pay homage to the old classics too), hear our simplest go-to recipes from our own kitchen - both savory and sweet, and find out what the heck to do with all that kale. 

  1. Build a better biscuit. Add a little something-something to a simple buttermilk drop biscuit recipe. Like savory? Think garlic scapes, chopped basil, or fresh chives. Sweet tooth? Raspberries, blueberries, or little chunks of rhubarb will do the trick. They are easier than you think: Mix 1 cup flour + 1 tsp baking powder + 1/4 tsp baking soda and salt. Cut in 3 tbsp butter + 1/3 cup (insert veggie/fruit combo) + mix in 1/2 cup buttermilk. Spoon 8 biscuits onto baking sheet and bake at 425 deg for 10 min! Drop it like its hot!
  2. Make an everything-but-the-kitchen-sink scramble. Clean out the fridge with an everything scramble. Slow roast cherry tomatoes, caramelize spring onions, steam a handful of beets, trim a bunch of sugar snap peas; then scramble it all up in a pan with olive oil, salt, and pepper. Add an egg (scrambled or poached, chef’s choice) at the end and voila! Breakfast upgrade.
  3. Bake off a batch of breakfast bread. Three words. Zucchini. Chocolate. Bread. You’re welcome. This summer squash is perfect shaved in salads or seared on the grill. But better yet? Pair it alongside chocolate in your next breakfast bread. (Shameless plug: We love a helping of muesli in the batter, too, for an extra helping of morning fuel.)
  4. Update those overnight oats. There’s nothing easier than an updated overnight oats. Step one: Pour favorite muesli flavor into container. Step two: Pour milk, almond milk, or a scoop of yogurt on top and stir to combine. Step three: Leave in fridge overnight. Then sprinkle chopped fresh fruit (we’re loving fresh apricots right now) and a drizzle of honey on top in the morning. If you’re feeling extra hands-off and want a little more shuteye before your first sip of cold press — throw in the little extras at night.
  5. Sweet and simple smoothie. (Insert kale add here.) Grab your blender. Add almond milk, coconut water, or yogurt. Throw in some ice. Then a handful of fresh fruit — nothing better than fresh berries. Add a banana or avocado for a super creamy texture, and finish it off with a big handful of kale. Hello super-greens! Hello Great Day!!




Hannah Barnstable
Hannah Barnstable

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