There are few things in life I enjoy more than going to the farmer’s market. I love buying fruits + vegetables + sampling cheeses and breads + anything that looks like it’s just been waiting there for me to try it. I get easily lost in the freshness and the bright, intense colors and flavors. I love sitting at the market, watching the people walk by, while having some of that succulent fruit for breakfast and/or a fresh juice. Throw a banana muffin into the moment and you’ll make me happy for the rest of the day.
Last week I started exploring the farmer’s markets in NYC – first the one in Bowling Green; then I hit the one in Union Square. The Bowling Green market doesn’t have much to offer – it’s tiny (at least the day I was there). The Union Square one is better, much bigger, and although it doesn’t live up to others I’ve visited, I was able to find some good stuff.
It’s strawberry season, and they are everywhere – they have invaded every stand at the markets. As I am starting to cook again for Sal & Azucar (hadn’t done so in months), strawberries came in perfect timing, since I’ve been meaning to make these strawberry cream cheese cupcakes for a long time. I found this recipe on Joylicious, one of the blogs I follow, and they not only looked cute, but I wanted to eat them off the screen, so I just had to make them. After eating a crate of strawberries at the park next to the market, followed by a deliciously moist banana-nut muffin and a cup of fresh coffee, I walked home and got down to business, which turned into me eating 3 cupcakes in one seating.