Part 1
Well, our month-long vacation is over, the kids are back in school, so it must be time to update the blog...
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We went to the Kent Farmers Market almost every weekend -- here
Surprised Cat is Surprised by the Squash Blossoms (and everything else from the market)
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Starting off with
Socca, Grilled Corn and Tofu -- the corn came from Heron Hills Farm at the market and the tofu was cherry-smoked, marinated in olive oil, tamari and black pepper, then grilled.
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Also from the market, these lovely
Watermelon Radishes -- sprinkled with salt and served on a slice of no-knead bread with a little Earth Balance for the radishes to stick to.
Squash Blossom Fritto Misto (
recipe) were from the Cinderella Squash growing in our front yard. Stuffed with vegan cream cheese, shallots and smoked paprika, then dipped in the batter and deep-fried at 375°F until golden brown.
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Speaking of deep-frying, these lovely Vidalia
Onion Rings were gorgeous -- served with a little Vegenaise & Smoked Paprika dipping sauce.
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I don't even remember what this was used in, but I just liked this picture of the Cthulhu Mushrooms. ;)
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For dessert one night, Liz made her
Chocolate and Coconut Milk Ganache Tart with a Walnut Crust topped with Sea Salt -- because we had an opened can of coconut milk that needed to be used, so we used it. A slight riff on
her usual method with the walnut crust to make it GF-friendly.
That gets us through the end of July, Part 2 will cover the rest of August next...