Tag: farmers market

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Vegan MoFo

Vegan MoFo Day 22: Time of the Season

I’m a farmers’ market junkie, so eating in season is my default, but I did want to stick with my “try new things” MoFo plan and highlight the good stuff we get here in August.

Above: What’s in season?

Tomatoes are key this time of year. I could’ve made a whole tomato THING, really, but I didn’t. Eggplant is also in season, and squash–and squash blossoms. Basil and other herbs are beautiful; I’m getting avocado and sweet fancy lettuce varieties too. So why not make an eggplant BLT–I haven’t made eggplant bacon before–and stuffed squash blossoms?

Above: Baked eggplant bacon, simply marinated with soy sauce, liquid smoke, and olive oil.

For the BLT, only the eggplant required a little extra prep. Everything else was wash ‘n’ slice.

Above: Dry-farmed early girl tomatoes are the star of this show, let’s be honest.

A side of stuffed squash blossoms takes a little more effort, but it’s worth it.

Above: Squash blossoms mid-stuffing with basil leaves and a mix of almond ricotta and Miyoko’s mozzarella.

I’ve done stuffed squash blossoms before, but these had a slightly different filling and batter. In the past, I’ve done more of a cornmeal crust; this was white flour and club soda (OK, well, homemade herbed sparkling water). And I made the almond ricotta myself with blanched almond flour, lemon juice, and water.

Above: Fry, fry, my pretties!
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Food Blog

Cherry season is upon us.

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Food Blog None Vegan MoFo

Grand Sunday plans

Of course, Sunday dinners always become a late afternoon affair. Breakfast I enjoyed some prepared goodies: oatmeal scone and cocoa noir almond milk cold-brew coffee. Sunday mornings are when I make the ritual visit to the farmers’ market and, because it’s convenient, Trader Joe’s and Whole Foods as needed. The market haul was beautiful, with everything from late season bi-color corn to brussels sprouts on the stalk stuffing three cloth bags. This is my church; I take it seriously. Carrying that much food requires energy.

Now I’ve got fresh-dried black beans and cashews soaking and a notion about making roasted ancho chile and tomato salsa. Plotting some kind of cashew cheese-stuffed squash blossoms with black beans and rice. Need to plot how to incorporate more green vegetables.

All this and so much good TV to watch: last night’s Doctor Who and Outlander; tonight’s Good Wife season premiere. Sundays are indulgent. More later.