This past Saturday, though, we were distracted by the annual King William neighborhood garage sale. We’re staying in the King William Historic District while in San Antonio and, although of course the last thing we need to do is acquire more stuff, we had to check it out.
It wasn’t that great, though; our neighbors kept all their good stuff. Oh well, we didn’t need anything anyway! We took off down the River Walk towards the farmer’s market about 2 miles away.
Remember the previously-featured amazing overpass with the fish sculptures (that light up at night!) “swimming” underneath? One of the river tour boats came around the bend as we passed by.
Finally we reached the market, where we enjoyed playing on the grass again!
As we explored the farmer’s market, we discovered the annual San Antonio Herb Market. We loved growing our own herbs on our kitchen windowsill in our Capitol Hill studio. If we had a little more time in San Antonio (only one more month here as of tomorrow!) we’d buy our own herb pots to grow here. Instead, Elliott is about to start growing mushrooms in the closet; his mushroom growing kit arrived from Amazon today. More about that cultivation later!
We bought some more locally grown okra at the market, as we’re becoming fans of roasted okra. After browsing other market stalls and the wonderful bookshop, we headed for home. The picture below was taken as we walked back into the beautiful King William neighborhood. Sometimes it reminds me of Capitol Hill… maybe it’s all the trees? No rowhouses here, though!
Here’s our favorite recipe for roasted okra, taken from AllRecipes.com:
- 18 fresh okra pods, sliced 1/3 inch thick
- 1 tablespoon olive oil
- 2 teaspoons kosher salt, or to taste
- 2 teaspoons black pepper, or to taste
- Preheat an oven to 425 degrees F (220 degrees C).
- Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.