This past weekend we drove to Alexandria, Virginia to visit (as she will forever be known) my dear-to-my-heart, almost daughter, Anne and her husband, Henry.  I needed to do the proverbial mother’s check on her new house and she wanted me to experience the Alexandria Farmers Market.  I accomplished both!

The skies burst as we entered the market but that didn’t deter us from wandering from stall to stall.  This particular farmer’s market is thought to be America’s oldest, continuously operating market as vendors – either farmers, cheesemakers, artisans, bakers, or craftspeople – have been selling their wares every Saturday, rain or shine, since 1753.  I believe that the land was given to the city by George Washington with the proviso that it be used in this manner.

We shopped and shopped.  Wonderful peaches, a longed-for sweet, perfectly-ripe watermelon, tons of veggies, chicken, cheeses, flowers, fresh brown eggs along with a sweet or two to munch on as we shopped.  We had more than enough for dinner makings and leftovers to take Anne and Henry through the hot, sultry week ahead.

Steve became enamoured with a giant protea that one of the flower vendors featured.  Although not a local flower, the vendor had purchased some to celebrate the World Cup as the protea is sometimes known as the national flower of South Africa.  Protea comes in many forms and dries beautifully.  Sitting in our living room, it will be a continuing reminder of a wonderful weekend with people we love.

Saturday Night Dinner

Here is what the Alexandria Farmers Market produced – along with a little help in the kitchen and various vintners – for our Saturday night patio/grill dinner.

Anne’s Special Mojitos to Toast our Good Fortune

Two salads:

Watermelon, Goat’s Milk Feta, Chives, and Extra Virgin (for us, Terra Medi) Olive Oil

and

Shaved Baby Zucchini (Courgettes to Anne), Parmesan Cheese, Basil Julienne, Coarse Pepper and Sea Salt

Chicken with Sage, Rosemary, and Lemon Roasted on the Grill

Ratatouille

Baguette and More EVO

Rustic Peach Tart

And Too Much Wine to Mention

As the week progresses, I’ll produce a recipe or two so, should you desire, you, too can have a lovely summer’s dinner.  I’m sure that you all know how to roast a delicious, crispy-skinned, well-flavored chicken so we will only show photos of ours.