farmers market ramen

If you build it, they will come.

They really isn’t the right word.

It should say, “he will come.” But then that’s a whole lot of “that’s what she said jokes” and I’m trying to keep this blog PG-13 & 1/2.

Currently, Mr. B is putting the final touches on our new master bedroom closet.


In the time that we have been married, we have only rented so this whole home ownership is a new adventure. When we discussed what we wanted the closet to look like since it’s an open space, we both agreed that the industrial pipe look was our fav. Our first project together and we both agreed. Why didn’t we move into a home sooner?


So, I immediately googled “where to buy industrial pipe closet making kit for super cheap that you can build in five minutes.” Google was confused as was I because every search kept circling back to DIY, blah, blah. While I was frustrated with Google, Mr. B was busy using Auto CAD to design the closet and building a list of supplies to make the mother trucking closet.


Well, fast forward a week and we have made 87 trips to Home Depot. I have learned to cut pipe, thread pipe, de-grease pipe, cut wood, stain wood, and clean up pipe shavings. Even though we have been dressing in the living room for the past month (sorry neighbors!), I am happy to say if the Apocalypse were to go down, I could at least build a fortress out of pipe.

And now for the big reveal! What do you think? It does need clothes and some touch up paint, but I loved the way it turned out. Much more open and functional then the IKEA closet from the previous owner. Also, the wood we used for the shelves is Colorado Beetle Kill Pine. #highfive


What does this have to do with ramen? Jack diddly squat. Actually, that’s not completely true. I did think of this recipe while sweeping up pipe shavings. I had a bit of wanderlust and started day dreaming about Japan mixed with the thought of summer ending. Thus, Farmers Market Ramen was born.

This Farmers Market Ramen is exactly what it states. Local veggies sautéed and tossed into noodles is the perfect way to slurp summer down. Or slurp summer in? Or slurp it up?

That’s what she said.


farmers marke ramen www.climbinggriermountain I

Farmers Market Ramen


4 cups ramen noodles
10 cups ramen stock (*I purchase this from my local ramen restaurant)
4 large eggs
1 cup grape tomatoes, roasted
1/2 cup olive oil
2 cups corn kernels
1 cup zucchini, diced
1 cup yellow squash, diced
1 cup carrots, diced
1 cup red onion, sliced thinly
4 jalapenos, sliced into rounds


Preheat oven to 425 degrees. Place tomatoes on a baking sheet with salt, pepper, and drizzle of olive oil. Roast tomatoes for about 10 minutes or until blistered. Remove from oven and set aside.

In a large skillet preheat to medium-high heat add the olive oil, zucchini, squash, carrots, red onion, corn, salt and pepper. Saute until all the veggies have softened about 10 minutes. Add more olive oil making sure nothing sticks to the skillet. Set veggies aside.

For the eggs, fill a stock pot with water and bring to a boil Gently add the eggs to the water and set a timer for seven minutes. Then move the eggs to an ice bath to cool completely. Once cooled, crack the egg slightly and remove the shell. Slice in half when ready to serve.

In a large stock pot, add the ramen stock. Bring to a boil. Add the ramen without the seasonings to the pot. Cook for about three minutes or until ramen has cooked through. To serve, divide ramen between four bowls. Ladle the stock into the bowls. Divide the veggie mixture between the bowls and garnish with jalapeños. Place sliced eggs on top. Serve immediately.

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