Arizona sunsets put life in perspective
Arizona sunsets are dazzlers. Best seen with your own peepers. My camera (within my mobile phone) did it’s very best. Almost a commendable effort, however it would be dishonest of me not to admit to you that this photo has been doctored and seeing the sunset for yourself is best. Perhaps the sunsets are more dazzling here so we can take notice and give thanks that we made it through the day, and when the day is 100+ degrees you would be grateful. Today, however, felt more like December. Chilly. Talk about going to freezing temps.
When life gives you lemons. And lettuce and eggplants.
You buy them, of course. Well, except for the lemons. I have no idea what to do with a Ponderosa lemon — they’re freaking huge. However, I could not resist the bright green leaves from the head of romaine. Has chlorophyll ever looked so enticing? And the amethyst-hued eggplants that are so petite that two found their way in to my bag? Perhaps it was good that I did splurge on some organic veggies, for who knows what will happen now that frost is neigh.
Stay the course, woman.
Yes, of course! I came to the Agritopia Farmer’s Market not to purchase produce but the irrigation set up so that our pile-o-dirt would be able to progress to the next level: planting. You know so we could be actual farmers, not mud farmers. Although our rows of weeded and tilled dirt, separated with red wood chips, does look so full of promise and potential.
If it were not so chilly and I had plans to be a homebody that evening, I would have soaked up the tranquil vibes coming out of the Agritopia Farmer’s Market. Set between the The Farm Stand and the Coffee House and flanked by food trucks —The Grilled Cheese Truck, The Uprooted Kitchen truck, Paletas Betty — and vendors selling artisan bread, olive oils, herbal teas and holiday baked goodies. And kudos to the man playing your electric guitar. Those sweet soft rock hits were being hummed by everyone. I am pretty sure of it.
Tortilla soup, you say?
Chad, of The Uprooted Kitchen, greeted me warmly. While I love me some grilled cheese (and the options did look mighty enticing) I was excited to try the tortilla soup. Spicy and warm and made with bell peppers, zucchini, corn, black beans, jalapenos, cilantro, topped with tortillas, avocado lime sauce, radish and cucumber. Plus organic blue corn bread that was both milk and gluten free. Um, yes. Two to go, please. (Uprooted Kitchen also goes to the Gilbert Farmer’s Market, where I first met them and their delicious quinoa breakfast bowl. Check them out in the 10 Reasons To Go To Your Local Farmer’s Market blog post.)