I braved the snow covered sidewalks and the bitter cold to walk to the Farmer’s Market. I wore my warmest hat…

A ten minute walk takes twice as long when the sidewalks are covered in two feet of snow. I had to walk in the road half of the time. I was so freaked out by the time I got there, I had to sit and remind myself to breathe.

Johnson’s Produce had an overflowing discount bin. I got 16 items for $3.00!

Organic eggs, Brussels sprouts, tomatoes, chicken soup base and olives completed my shopping. All together, I spent $12.95. My bag was so heavy I almost couldn’t carry it home!

If you have never been to the South Bend Farmer’s Market, or haven’t been in years, take the time to visit this treasure right in the heart of the city.

These are my two best scores recently.

My total should have been $17.80. After coupons and discount, I paid just $5.93! That’s almost the cost of just the milk and bread (value $5.76) or approximately 66% savings.

If you’re wondering, this is at least a year’s supply of pasta. My total should have been $28.38. After coupons and price matching, I  paid $12.79. That’s like paying for the pasta (value $12.96) and getting everything else for free! This is approximately a savings of 55%.

Hopefully, soon I can find the time to share my couponing tips and strategies for all of you who are new to the game.

Yet another recipe using leftover holiday turkey, this thick and filling soup will warm you, body and soul.

16 ounces lentils, any color

6 cups water

2 cups cooked, shredded turkey (or chicken)

1/2 cup chopped onion (1 small)

2 cups chopped zucchini (2 medium)

1 cup chopped carrot (2 medium)

2 cups finely shredded fresh spinach

8 ounces frozen corn

2 – 4 cups chicken or vegetable broth (amount depends on how much broth you want)

1 cup cooked rice (white or brown)

salt, pepper, Mrs Grass Table Blend, garlic powder, onion powder, to taste

Place lentils and water in a large pot. Bring to a boil over medium high heat. Cover and boil for 10 minutes.

Add the rest of the ingredients and simmer for 10 more minutes or until all vegetables are tender.

Tips: This recipe makes a lot of soup, so make sure you have plenty of small containers or zip top baggies to freeze leftovers in.

Omit the turkey for a healthy and hearty vegetarian soup.

Add or change vegetables based on your preferences or what you have on hand.

Despite a light snow fall this past Thursday, I bundled up and headed to the Farmer’s Market. Michael was out of lunch meat!

This set of gnomes caught my eye, but I thought $25 was robbery. I had just bought three at Goodwill for Michael’s Christmas present – for $3!

I bought a pound of turkey and pastrami from Hiatt’s Poultry. This is all natural, free range, no chemicals, preservatives or hormones. And it’s only $4.50 a pound. Cheaper than processed!

I also bought some headcheese to try. Not quite sure how I feel about it yet…

Bought some marinated olives from Oh Mamma’s Italian Deli. Oh Mamma, I will never buy cheap olives in a jar ever again. This 1/3 pound only set me back $1.70.

Some Brussels sprouts from Johnson’s Produce and sesame seeds and minced onion from Coffee and Tea Thyme rounded out my meager purchases.

Unfortunately, Freestone Ornamental Cement was closed. But I spied this whimsical garden stone under their booth cover. I hope it’s there next week!

Cake:

2 cups flour, plus 2 tablespoons (can use half white, half wheat)

1/2 cup butter, softened

2 eggs

2/3 cup sugar

1 teaspoon baking soda

2 tablespoons grated orange zest

1/4 cup chopped pecans or walnuts

3/4 cup sour cream (or plain yogurt)

Topping:

1/4 cup sugar

1/8 cup orange juice

1 1/2 teaspoons grated orange zest

Preheat oven to 375*.

Cream 2 tablespoons of flour with softened butter in a large bowl. Beat eggs in a small bowl. Add sugar to eggs and combine with flour and butter mixture.

Sift remaining flour with baking soda and add slowly into the egg-butter-sugar mixture until combined. Add orange zest, nuts and sour cream. Pour into greased metal loaf pan.

Bake 30 minutes.

For the topping, combine sugar, orange juice and orange zest.

Remove cake from oven when done and pour topping over cake while still hot. Let cake absorb topping and cool before removing from loaf pan.

Tips: Use lemon instead of orange for another version of this tender tea cake.

Instead of butter, you can use a good quality 65% vegetable oil stick. I like Best Life Buttery Baking Sticks.

You will need approximately 6-8 oranges for zesting and 1 for juicing.

Adapted from “My Ex-Sister-in-Law’s Orange Pour Cake” from Insatiable by Gael Greene.