Race Training and Farmer’s MarketsAugust 5, 2009
My second race of the summer is coming up fast- the 9k run is on Saturday August 8th! I’ve had a few questions regarding my training, and here I must confess that I haven’t been following any kind of training program at all. I’ve been running when I feel like it, about two to three times a week. There’s been a few times when I’ve gone running with other people so my pace and the distance that I run have been changing with each running partner. I really like having a few different running partners to choose from- or opting to run by myself- because the different levels of skill that everyone has means that I have to adapt my running style every time. It keeps things fresh and also pushes me to go faster when I’m with someone with a longer stride (um… yeah, that would be just about everyone I know…)
Most of my runs seem to hover at about 35 to 45 minutes. On Monday I ran for 50 minutes, which upon calculation was a distance of 8.83 km! I’m all set and ready for this race.
Although there are a lot of training programs which look as though they would be perfect for preparing for a race, I’m glad that I’ve just been doing it my way of listening to when my body feels like going for a run. Following my own intuition means that I have been able to truly enjoy the running… maybe a program would have been a better help for getting me into shape, but there’s also the possibility that I would have started resenting it. I’ve only just discovered how much I enjoy running so I don’t want to jinx it!
The weather has been terrible for the crops this summer but there have still been some good finds at the famer’s market! So far this year I’ve only been twice, but I’ve bought a beautiful bunch of kale, a dozen bison burgers (for $20!), peas, and buckwheat flour.
I’m not a fan of raw kale. I tried it in a salad and both the texture and the taste were too sharp for my liking. I also tried make the famed kale chips and didn’t like them either, to be honest. Cooked kale, on the other hand, is delicious! I included some in a frittata and also in pasta sauce. It tastes great both ways. I’ll be getting more the next time I’m at the farmer’s market so that I can use it to make a Green Monster smoothie that all you foodie bloggers love and adore!
The bison burgers are fantastic. We cooked them on the barbecue and ate them on whole wheat buns with my homemade ketchup, lettuce and tomatoes. Delicious. The peas are nearly all gone by this point, mostly just from eating them like candy, but some of them have gone in salads. I haven’t used the buckwheat flour at all yet. I’m looking forward to using it. I’m enjoying experimenting with different kinds of flour right now and am amassing a large collection
Do you have any recipes to share that call for buckwheat flour? When you run, do you prefer to follow a training program or do you do whatever you’re in the mood for?