Reserve your holiday goose now!
An entire quarter is over, which means we just had finals, which means that for the past week I subsisted on Red Bull and microwavable meals. Knowing that my week’s vegetable intake came in the form of tomato sauce over pasta or lettuce on my chicken sandwich, I set my alarm for 8:30am this Saturday to head to the Downtown Austin Farmers Market to get some real vegetables in my system.
The Farmer’s Market in Austin has a broad mix of vendors selling everything from raw ingredients – fruits, vegetables, cheeses, and meats (this morning I saw beef, chicken, pork, sausage and seafood available) – to prepared foods like breakfast tacos, tamales and incredibly tasty scones. It’s the perfect mix of brunch and shopping and exactly how I like to spend my Saturday mornings.
The scene at 4th and Guadalupe on Saturday mornings.
First up after arrival is a walk-through of all the tents. After a post-finals celebratory night out on Thursday, I have $16 in my wallet and while the scones and cheeses are my first impulse, I must get some veggies.
How gorgeous are these zucchini and summer squash? $3 for the bin? Sold!
I pick up some zucchini, peppers and dinosaur kale and thus feel guilt-free heading over to the prepared foods tents. Here’s the brunch part. So with a breakfast taco in one hand and a cup of ginger-peach-ade in the other, I scope out a sunny patch of grass and have a seat. After an incredibly busy 1st quarter, this is my breather weekend before we start up our next round of core classes. So I do that. Breathe. Eat taco. Sip ginger-peach-ade. Repeat.
Down to my last $3 I check out the baked goods stand. While the pies look incredible in all their sun-dappled glory, the white chocolate-raspberry scones are the final winner. Of course I came to McCombs for the quality of the program, but just as important in my decision was what else this city had to offer and the Austin Farmers Market is a perfect example of the “extras” that come with an education at UT.