Local Markets

 Did you know that Springfield is home to some small local markets? Among them three international markets and a small market full of local foods. Below is a brief overview of some of the places if you would like to check them out. 

Asian Market

Some of my favorite things to get at this market are sauces and vinegars, Yakisoba noodles, and thinly sliced meats. This week all I bought was some seasoned soy sauce. There are all sorts of things from produce to rice, noodles, snack foods, wine, and cookware. This is a great market if you are looking to expand your tastes a bit and are looking for some unusual items. 

1330 Wabash Ave Springfield IL 62704

Masala Market

The Masala Market is a market for Indian cuisine. I was not able to purchase anything since their EBT system was down but they had my favorite brand of premade Indian dishes, Deep.

I would like to go back and try some new things. I am especially interested in these Chutney sauces. They have rice, spices, produce, meat, snack foods and cookies. This would be a great place to check out if you are wanting to try Indian food. I highly suggest the Deep brand of frozen premade dishes. This is a great way to try Indian food if you are not sure if you will like them. 

1650 Wabash Ave Springfield IL 62704

Almandina International Foods Market

This is a local international market focusing on authentic Middle Eastern, Indian, and African food. This is a little hole in the wall place, but they have the best selection of Deep frozen options that I have seen in town. I bought some new things to try. Like the other markets they offer frozen foods, meats, produce, snacks, rice, spices. There are a number of things I was not familiar with. I was secretly hoping to find the fruit leather I had in South Africa or the Biltong. I did not see these items on my first visit. This place does have some things you would find at a regular market as well. 

              

2700 W Lawrence Ave Springfield IL 62704

Country Market

This was not an international market but is a place full of local items and some Amish baked goods. They also had some great spices, meat options, and produce. This market is local and family owned. They focus on selling locally grown, harvested, and sourced products. I bought a couple new spices to try from the Spice House. I also bought some Amish baked goods to enjoy! They also sell plants as well!

                                       

1610 Wabash Ave Springfield IL 62704

Burlap and Barrell drawing winner!

The winner of our Burlap and Barrel drawing is.....SUE ALEXANDER! I will text you to set up a drop off time. 

Thanks for all those who entered!

Grab a cuppa and let's chat!

 So, what is the 4-1-1 on coffee?

The US is the world's largest importer of coffee.

On average in the US, we spent $270 per person on coffee in 2022.

62% of American's drink coffee daily.

53% of consumers want to buy ethical coffee.

Arabica and Robusta beans make up 99% of the world's coffee. 

Worldwide, we drink over 500 billion cups of coffee per year!

Coffee grows best in areas outside of the US and often in third world countries where farming practices, labor laws, and other conditions can be poorly regulated. That's why good farming practices is such a large part of the sustainability of coffee. 

Today, I am going to share with you some of my favorite coffee brands, shops, and delivery companies. 

I love supporting companies that are direct trade, ethically sourced, and focus on sustainability. 

Favorite Delivery companies:

Lifeboost Coffee

Lifeboost offers a low- acid coffee in light, medium, dark, and espresso roasts. They also offer various different flavors. They offer whole bean, ground coffee, and K-cups. The coffee is single origin, and shade grown in Nicaragua. It is mycotoxin-free, GMO-free, and pesticide-free. They source the top 2% of coffee in the world from small farms. It is roasted fresh in small batches when you order. They 3rd party test their beans for toxins, molds, bacteria, heavy metals, and pesticides. It is delivered directly to you. 

Lifeboost supports the farmers, their families, and communities. They also support sustainable farming methods, wildlife protection, and first responders. You also have the capability of making your order carbon neutral for an additional fee.

Lifeboost though does come down on a higher price point. You will spend about $35 for a 12 oz bag of coffee. However, they do have a subscription program, a rewards program, and the more you buy the more you save. They also provide discount deals frequently. Their subscription service will save you up to 48%. 

I was introduced to this coffee by a friend, and at the time I struggled with some issues with the acidity of coffee. It really helped me, and it tasted really good.  As the economy has changed, I don't always get this coffee due to the cost and convenience, but it is well worth it if you are looking for a low acid coffee that is sustainable. 

Birch Coffee

Not going to lie...one of the draws to trying this coffee was the name. This is actually a coffee shop with multiple locations around NYC. However, they also have a website where you can order their coffee and have it sent to you. This is a small business owner that focuses on relationships in their shop. Their slogan is even "Birch Loves You" which I love! 

This company also believes strongly in giving back. They work with the NY Brewery mission by providing high quality coffee for their morning service and regularly provide a crew to serve those in need. They also created a coffee blend called Bully Blend where all the profits go towards pitbull rescue. They work with Animal Care Centers of NY by sending monthly donations and hosting adoption events. 

They source their green coffee from all over the world. They are always on the hunt for the best product available. They roast their own coffee twice a week to make sure you get the freshest coffee. 

Birch coffee offers many blends including my favorite Birch blend. They offer whole bean and ground options, and they have a subscription option. For a one time purchase a 12 oz bag of coffe is $16.00. Each bag tells you were the coffee comes from the tasting notes, and gives you tips on the best way to brew it. 

Favorite local coffee:

Smart Owl Coffee

Smart owl coffee is a local supplement infused organic coffee designed by doctors and backed by science. It is a company that is woman owned and family run. The blends of their coffee uses ethically sourced USDA organic coffee beans. The supplements that they use are proven to safely counter the anxiety and jitters that commonly accompany caffeine consumption. This is a newer company that began in 2020.

Smart owl is very selective about the farms that they work with to ensure that the practices are not only ethical but will result in the best coffees. Their beans are USDA organic, ethically sourced, roasted in small batches, and available in several roast varieties, caffeine levels, and package sizes. This coffee is direct trade, meaning that the roaster works directly with the farmer and establishes a mutually beneficial relationship in regard to wages and pricing and quality. Cutting out the 'middleman' improves both traceability and transparency. 

Smart owl coffee is third party tested after coming into the US. They perform multiple tests to confirm the best quality from purity tests to contamination tests, heavy metals test, etc. 

Smart owl offers a number of blends like a digestive blend, a clean bean blend (only available in whole bean), immune blend, recharge blend, cognition blend, balance blend, and my favorite seasonal Spiced Mocha Rose blend. Their coffee also is available in a sample pack if you would like to try the different blends. They have a subscription, and you can get discounts online. This brand is also available in local coffee shops like Pease's Bunn Gourmet, Harvest Market, and The Talisman at Broadgauge (a full list of the brick-and-mortar stores in online). 

The new seasonal blend is the Essential blend which will support the Treehouse Wildlife Center by donating $2 of every bag sold. This blend will have tasking notes of cinnamon and vanilla. It is an Italian medium roast with medium caffeine. It is single origin, shade grown, from Nicaragua. It is also low acid. I personally can't wait to try this new summer blend once I finish my last bag of the Spiced Mocha Rose.

Favorite coffee shops:

Kaldi's Coffee

This coffee is the brand sold at the local Harvest Market coffee shop. It is my favorite sit-down coffee shop in town, and I go weekly it seems. Kaldi's coffee focuses on relationship coffee. This means they offer the consumers the opportunity to take a proactive and global approach to coffee purchasing. Relationship coffee provides even greater transparency than fair trade. Kaldi's is committed to helping farmers by buying direct trade quality coffee. The coffee they purchase is always 'green' and they purchase for at least 15% above the fair-trade minimum price. They also seek relationships with farmers that focus on sustainability- preserve the soil, and protecting insects, birds, and wildlife. 

You can buy their coffee online, but you can also buy it buy the cup at local coffee shops around the Midwest. Online they offer blends by the bag or as pods (Kcups). A bag of coffee will cost around $14-20, while a 10pack of pods is $10.

My favorite thing about the coffee shop at Harvest Market is the sugar free options. I can get a sugar free raspberry white chocolate latte and its good! The coffee shop hours are limited so keep that in mind. Weekdays they close at 3pm and weekends at 5:30pm. 

Scooters Coffee

Since the coffee shop at Harvest Market closes early, I found another option for a coffee shop that I love as well. Scooters coffee is locally owned, farm to cup, and focus on relationship coffee as well. 

Scooters has strong ties with their farmers, employees, and suppliers. Scooters was created in 1998. They only roast from the top 10% of specialty coffee beans in the world. They realize that relationships are the foundations of their success. They personally visit the farms, and they purchase through direct trade from family farms all over the world. Scooters always pays the farmers above the market price. This allows the farmers to reinvest into their own communities, their farms, and their environment. This is the true meaning of sustainability. 

Not only does Scooter's have a great mission but their coffee is delicious. They have an app you can download for rewards and specials deals. If you download the app your first drink is $2 off.  A large at Scooters is comparable to a large (Venti) at Starbucks, but they have better taste and more sugar free options. Scooters is a drive thru coffee shop so keep that in mind. There are two locations in Springfield IL and I would highly suggest checking them out if you haven't already. I know I plan on going on Sunday! The hours for the coffee shop are 530am to 8pm

*Some honorable mentions I like for various reasons are:

The Talisman at Broadgauge located in Petersburg IL is another favorite sit in shop. They serve both Custom Cup and Smart Owl coffee. In my opinion other than the historical aspect of the location itself the shining star of this location is the food. They have the best quiche and is almost always a stop for me on Saturday mornings. They also have amazing pastries and cookies. The staff is super friendly as well. 

Grab A Java is another local coffee shop that I like. This is another drive through coffee shop I would go to a lot and still go on occasion depending on where I am at. They have great sugar free options and quite a lot of them if that is something you are interested in. They also have a punch card for discounts. They provide some food options- the pumpkin chocolate chip bread is pretty good and gluten free. 

It's time for our first giveaway!

For our first giveaway I am giving away one of my favorite burlap and barrell spices plus a dish towel. The spice is black lime. I use it on everything! Veggies, popcorn, meat, salads, in marinades, salad dressings, etc. This was the first spice of theirs I tried and fell in love with it!

How to enter:

Like the post on Facebook and comment on the post with what interests you the most about Burlap and Barrel spices. I will draw a name from those entered for the winner next Monday. The winner will be contacted to get delivery information.

Thank a Farmer!

 

 I have a great respect for farmers. I am a granddaughter of farmers and have learned firsthand just how hard farmers work. Pictured above are my Grandpa Oren and my Grandma Hazel and Pappy farming. Farming is not only tiresome but can be risky at times. Farmers put so much into their work and do not get a lot back. Farming is so much a part of our ability to feed ourselves and our families. 

I have always respected the farmer, but I have not had the pleasure of seeing the whole process or a better statement is I have not paid attention in recent years. What has changed? One thing is I moved from the city into a rural area. I now drive through cornfields and beans on the regular. I have really taken the time this spring to look at the fields. Research the farming practices and enjoy the miracle of food growth. It has really made me respect the farmer even more. All the hard work that they put in day in and day out to make sure we all have the food we need. 

To put this in perspective a couple statistics.

Farmers will need to double their production by 2050 to keep up with population growth.

Only 210,000 full time US farmers produce 80% of our food and fiber.

For every $1 spent on food, farmers receive less than 12 cents for the raw products.

The average US farmer feeds 155 people. 

US farmers produce 40% of the world's corn.

Agriculture employs more than 24 million Americans.

Farmers endure drought, heat, rain, wind, snow, hail, and tornadoes to bring food to America's tables. 

Americans enjoy a food supply that is abundant and among the world's safest.

Country music is full of music honoring the farmer. This song really speaks to the job of the farmer. The sacrifice they make, the job they have to feed us all. This song is by Lee Brice and is called Farmer. 

Not only is being a farmer tiresome, and stressful at times, but it can be dangerous at times as well.  My family as well as many others have been impacted by farming accidents. Some families have given the ultimate sacrifice in the occupation of farming. But farming can be very rewarding as well. Farmers get to work outdoors, work in a close-knit community, and feed the planet. 

Farming is also a job in which you are always learning new things. New advancements are always coming out and new methods of farming are always being discovered. New methods like no-till farming, regenerative farming, and mono crop vs multi crop are ways that farmers have been learning in recent years. Farmers may embrace new methods for better yield or to grow more organic which ends up affecting their bottom line. There are also new technologies being used like robots and drones in farming. The University of Illinois has the I-Farm: Farm of the future project which develops an 80 acre agricultural testbed where commodity crops and livestock are farmed using synergistic and sustainable practices. 

So next time you are driving through the country in the midst of cornfields and beans...think of the farmer that worked so hard to make sure the crop is healthy, plentiful, and successful. 

Next time you are at the grocery store buying your produce and meat...think of the farmer that grew that harvest and raised that livestock.

Next time you are eating at that restaurant...think of the farmer that grew the ingredients that make up that delicious dish you are enjoying. 

And next time you are eating dinner with your family around your table...think of the farmer who gave up time with his family so you could have a good meal and time spent with yours. 

George Washington once said, "Agriculture is the most healthful, most useful, and most noble employment of man." So, when you are doing all of those things that remind you of the farmer. Don't forget to thank that farmer. 

If you have a farmer in your life...maybe think of ways you can help that farmer as a thank you. If that farmer is single, maybe fix him a meal. If he has a family, maybe help his family with things like watching the kids or helping around the house. Whatever you are able to do. If you are not able to do any of that, maybe just send them a note. Let them know that you appreciate all that they do and the sacrifice that they make. 

So, the next time you are behind that tractor on the road...chugalugging its way...remember that farmer. Be patient, keep him safe as well as yourself. Wave to that farmer in passing, as a thank you. And be grateful for all the sacrifices that he makes so you can have food to eat around your table. 

And, if you need a bit of a reminder, here is a catchy farming song that is one of my favorites! International Harvester by Craig Morgan.

If you want to follow some inspiring stories about local farmers and even learn more about the farming industry, check out the Prairie Farmer! It is the oldest continually published magazine in America with 175 years of continuous publishing. Plus, it focuses on farming in Illinois. As an added bonus one of the writers is my cousin, Betty Haynes! This magazine covers everything from environment, methods, livestock, even cooking! 

Thanks to all the farmers, especially Uncle Jeff, my cousins Mike and Kassie, and Casey M. And thanks to the retired farmers who were so inspirational to me and showed me what hard work looks like. Thanks Pappy!

Giveaways upcoming!

Be on the lookout for this graphic!

When you see it...I will be doing a giveaway to a lucky winner!

All giveaways will have to do with a post in the blog. 

First giveaway will be coming in a couple of weeks...more to come on how to enter to win. Don't worry it won't be too complicated!

Oh the possibilities! Part 2: review of the Ninja Foodi Possible Cooker Pro

 Part 2 of the Ninja Food Possible series is the multi cooker Pro! This like the others is multi-functional so it is not just a slow cooker. It is an 8-in-1 cooker and makes the possibilities endless! It also offers cooker to oven to table function. 

This machine cooks up to 30% faster using the triple fusion heat technology. Traditional slow cookers only cook from the sides. This multi cooker cooks from the bottom, sides, and uses steam heat. This is what allows the additional cooking options. The one I am most excited about is the ability to sear meat directly in the cooker before adding other ingredients. This allows you to use only one pot so you save time and have less clean up. 

This cooker replaces 14 cooking tools and appliances. You can slow cook, steam, saute, braise, and roast among other things. 

This cooker not only has the base for cooking, but you can remove the main pot for cooking in the oven up to 500 degrees. This allows for meals to be finished in the oven if you are looking for that crispy finish. 

This cooker is great for entertaining with a larger 8.5 qt capacity. This allows you to make enough chili for 20, 9lbs of spaghetti and meatballs, or enough pulled pork for 30 sliders!

There are 8 different cooking functions including slow cook, sear/sauté, steam, keep warm, sous vide, braise, bake, and proof. 

The cleanup is a breeze! The nonstick enables you to wipe away messes and is so quick to clean! The lid of the pot and utensil included are dishwasher safe. The pot is recommended to be hand washed for longevity. 

The cooker is not only easy to use, clean, and multi-functional, it is also safe. It is free of PFOA, cadmium, and lead. It also is lightweight, weighing only 12.6 lbs and includes a 30 in cord.

The only con I have is that this cooker does not have a secured lid like you can get on some slow cookers for easy transportation. But if you do not use this cooker to take places it is a great option for your kitchen. Especially if like me you have limited kitchen space. Since you can do so much with this cooker, you need fewer items. 

This cooker does have a higher price point like the others in this series. However, the ease of cleaning alone is worth it in my opinion. My old slow cooker I would always use slow cooker bags to help with clean up because it was such a pain to clean. I no longer have to use those and it cleans up so fast! The price of this runs from $120-150 depending on where you get it. It also is available in multiple colors (I have the sea salt gray). 

The cooker also comes with a recipe booklet for some suggestions and tips on how to use the cooker. It includes a Sunday Pot Roast that I made and it was very good! You can also get other ideas from the Ninja Foodi Family Community on facebook.

The Sweet Kitchen: Cherry Vanilla Almond Crisp

Tonight, I felt like a little something sweet and I was all out of ice cream! Gasp! Honestly that's not that unusual in my house. So, I thought, why not make myself some cherry crisp! This recipe is inspired by Joanna Gaines, but I have made some adjustments to it. It is super easy to whip together fast and doesn't take too long to cook. 

The ingredients I use are:

2C cherries fresh or frozen (if using fresh will need pitted)

1 TBSP lemon juice (or lime juice)

1/2 tsp almond or vanilla extract

1/4 C sugar or Splenda

1/8 C cornstarch

2 TBSP of already made crumble topping. (See blog post on June Farmers Market from 6/1/23 for recipe)

1TBSP butter

This is a cut back version with some differences of Joanna Gaines Cherry Almond Crisp. Her's makes 6 servings mine makes 4. The differences I make my own crumble topping that is different than hers, I did not include the lemon zest. I also add vanilla extract instead of almond in some cases. Also the amounts of the ingredients differs due to a small yield. 

The recipe I use is:

In a large bowl add cherries, juice, and extract and toss to coat. In small bowl, combine the sugar/Splenda and cornstarch and mix well. Then coat the fruit with this mixture and coat well. Divide the fruit into 4 ramekins or oven safe bowls/dishes. 

Preheat oven to 375 degrees. Place ramekins on a baking sheet in case of overflow. Dish up a couple TBSP of the crumble topping onto each ramekin and top each with a TBSP of butter (or less if desired). Cook for 20 minutes, or until browned and bubbly around the edges. Cool for 20 minutes then serve. 

*Tip: if you are using frozen cherries you may need to cook a bit longer. I would add 10 minutes at a time and check and see if it is bubbly before removing from the oven. I ended up needing to cook an additional 20 minutes for frozen fruit in my oven. Also remember, if using fresh cherries you will need to pit them. 

You can serve this with ice cream or cool whip.

*Tip if you are not eating all the crisp and saving some for leftovers like I do I suggest only putting the crumble on the top of what will be eaten immediately. When you go to heat up the leftovers you can add the crumble and butter at that time before microwaving or reheating in the oven. 

Yield 4 servings. Leftovers will keep in the refrigerator for 3 days. 

The Classic Kitchen: Beef Tips and Gravy over Rice

 

Growing up my mom would make us beef tips and rice on occasion, and I always loved it. Tonight's dinner was inspired by those memories. This is not my mom's specific recipe but is very similar.

 Step 1: coat the beef (I used stew meat) in a seasoning mix (I used a steak seasoning mix that I made) and 3 tbsp of flour. Cook the beef slightly on each side approx. 30 sec to brown. (It will cook the rest of the way later) Set aside on a plate.

                                       

Step 2: Mix together in a bowl or measuring cup the ingredients for the gravy minus the cornstarch and water. 1 tsp onion powder, 1 tsp garlic powder, 2 C beef broth, 1 beef bouillon cube (I used better than bouillon 1tsp), 1.5 tsp of Worcestershire sauce, 1/4 tsp of dried thyme and dried rosemary. Stir together. Add to pan with steak drippings add 2 TBSP of butter. Cook on medium heat and bring to a boil.

Step 3: Mix 3tbsp cornstarch plus 1/4 C cold water and mix until combined. Whisk into the sauce a little at a time, stirring continuously until you reached the desired consistency. 

Step 4: Reduce heat to medium-low and add the beef along with any of the juices from the plate. Cook with the lid partially covered for 10-15 minutes until the beef is cooked through. Remove from heat.

Step 5: Prepare rice. You can use white or brown rice. If cooking brown rice, I suggest 1 C of brown rice to 2 C chicken broth. It gives the rice a better flavor and texture. I cook my rice in a rice cooker. You can also serve this over egg noodles or mashed potatoes instead if you prefer. If you use brown rice the gravy really gives the rice a softer texture. It is very good. 

This is a classic comfort food dish at its finest. You can make this your own by adding things like veggies or make it into an open-faced sandwich by adding bread. 

Farmers Market-June Produce and recipe ideas

So many good things coming to the market in June!

Cabbage, beans, blueberries, cherries, lettuce, potatoes, rhubarb, and strawberries are all on the top of my list.

I see jams and fruit crisps in my future. Stir fry's and veggie packets. Oh my!

See some of my favorite ways to use these fruits and veggies below!

One of my favorite ways to use cabbage and potatoes are in foil packets cooked either in the oven or better yet on the grill. Chop up cabbage, potatoes, carrots, peppers, onions, and whatever other veggies you like. Add some olive oil, garlic powder, onion powder, salt, and pepper, plus any other seasoning you'd like. Place in foil and wrap up to cook. This is one of my favorite side dishes to make when grilling. My bestie and I make this often during the summer. Pretty much every time we grill out and its so easy! Just time consuming with all the chopping. A great way to use the cabbage and potatoes. 

Green beans I like a couple different ways, but nothing beats southern green beans, cooked with potatoes, and either ham or bacon. A great way to use the beans and potatoes. Another way I like beans is in Green Bean Amandine. I really like Joanna Gaines' recipe. I made some minor adjustments based on what I had on hand. You basically cook the green beans until cooked al dente approx. 6-8 min. Then set aside. Then melt 2tbsp butter and 2tsp of garlic powder (my change), whisk in 1/2 C brown sugar, 2 1/2 tbsp of white whine vinegar (my change), 1 1/2 tsp apple cider vinegar, then toss in green beans until well coated. Add 1 C toasted sliced almonds, 1/2 tsp salt, and 1/2 tsp ground pepper and toss until well combined. Leftovers store for 3 days. I found these beans to be even better the next day!

Rhubarb I love in Strawberry Rhubarb pie. My mom used to make this when I was a kid and it was sooo good. I found a recipe of my great aunt's that I plan on making sometime in the future. Another great way to use strawberries and rhubarb as well as the other berries is in a Chia Seed Jam. I just made a batch with frozen blueberries. The Chia Seed Jam recipe is 3.5 lbs. of berries/fruit, 1 C sugar/Splenda (I use Splenda), 2.5 C water, and 1/4 C chia seeds. You add the berries and water to a saucepan and cook on HIGH and bring to a boil. Cook the berries until broken down and most of the water has evaporated. Turn off the heat and stir in the chia seeds. The chia seeds not only acts as a natural thickener but it adds additional fiber to the jam. 

                                     

One of my favorite ways to use cherries is in a fruit crisp. Cherries are one of my favorites, but I also love blueberries as well. I would be interested in trying a strawberry rhubarb version of this as well. The recipe I use is inspired by Joanna Gaines' cherry almond crisp. With some of my own adjustments and I make a bulk crisp topping that keeps in the freezer instead of hers. For the filling add 2lbs cherries pitted, finely grated zest of 1 lemon, 2 tbsp lemon juice, 1 tsp almond extract, 1/2 C sugar/Splenda (I use Splenda), and 1/4 C cornstarch. Mix the cherries with the lemon juice, zest, and extract. Then in a small bowl combine the sugar/Splenda and cornstarch and sprinkle over the cherries to coat. Divide the fruit mixture into ramekins or whatever dish that is oven safe. Preheat oven to 375 degrees, For the bulk crumble: I C oats, 2.5 C flour, 1C brown sugar, 1 tsp ground cardamom, 2 tsp of ground cinnamon (I used a pumpkin pie spice in place of the cardamom and cinnamon), 2 tsp salt, 2 tsp extract either vanilla or almond (I used almond), and 12 oz of unsalted butter. Put all the ingredients in a large bowl and combine with hands. Rub the bits of butter into the dry mixture with the tips of your fingers until all the butter is broken up and incorporated. You should have a coarse crumble. Scoop this into a freezer Ziploc bag or another freezer container. This crumble will last up to a year in the freezer. The crumble remains loose even when frozen, so it is easy to just take a spoonful out or more as needed. 

Another way I like to use berries is in my overnight oats. I've used blueberries and cherries in my overnight oats and love them. I add some chia seeds for fiber, 1/2 C oats, a smidge of cinnamon, a tsp of PB2 powder, a tsp of coconut sugar or maple syrup/honey, a smidge of fruit (6-7 large cherries or 1/4 c blueberries), and 1 C of almond milk approximately. Refrigerate overnight and I microwave mine in the morning because I like my oats hot. On occasion I will add some vanilla or almond extract or other nuts like pecans or almonds. This is my go-to for weekday breakfasts. Its healthy and you can change it up to keep it interesting. Overnights really are versatile you can do almost anything to them. 

What are some ways you like to use the produce you will find at the market in June? I am especially interested in how people are using plums and turnips.