Of late with the glorious bounty from the local farmer's market I have been especially creative with food.
I am so excited about my maiden voyage with Kosher Dills!
I have a huge 15 liter German ceramic fermenting crock on my counter with 10 pounds of small local organic cukes, 1 pound of local organic garlic, 6 bunches of local organic dill, a handful of grape leaves from the church parking lot where the
farmer's market takes place, locally milled sea salt (3 T salt for every liter of H2O), filtered water from my well, and nasturtium seed pods harvested from the amazing plants growing everywhere in my garden.
A few of my amazing nasturtiums!
Amazing Fresh Peach Pie Crumble
I don't have any pictures to share of this one, gosh darn was it yum yum yummy!
I used local tree ripe peaches from the farmer's market that were so fragile they'd practically bruise if you looked at them the wrong way and boy howdy were they amazing!
Filling
Cut into chunks and remove the pits from a good bunch of fresh peaches
place into bowl with fitted cover and gently toss them with juice of 1/2 large lime, a pinch of good salt (sea salt, real salt, Himalayan pink salt), and a dash of agave syrup (or honey or maple syrup) to bring out flavors, cover and leave in fridge overnight.
Crust
In food processor chop 2 parts raw walnuts and pinch of salt , add 1 part dates, 1 part red flame raisins process till well mixed (scraping down sides as needed), add 1/2 part shredded coconut and process till mixed. Press into pie plate to make crust, spoon marinated peach and sauce into pie, top with more of the crust mixture crumbled onto the top. If you felt so inclined you could also make a cashew or macadamia vanilla creme as an additional topping for sheer decadance.
Pele's Delight Spicy Tomato Soup
I made this for dinner tonight and it was glorious, though a tad spicier than I had intended
in Vitamix (or other high powered blender or food processor) blend
1.5 quite ripe avocados
2-3 cups local organic heirloom tomatoes both yellow and red cut into chunks
1 very ripe and deep red organic sweet bell pepper (seeds removed)
1 local organic shallot
4 medium/small cloves of garlic
1/2 bunch of cilantro
2 cups Cashew Mylk Kefir (make cashew milk, add kefir grains let ferment 24-48 hours in warm dark space, refrigerate when well fermented.)
juice of 1/2 large lime (or juice of 1 small one)
.5-1 t of pink salt
1 T sun-dried tomato powder (optional, you could use soaked sun-dried tomatos instead or not at all, I liked the extra tomato flavor it adds)
good dash of cinnamon
good dash of chipotle powder
ample dash of cayenne pepper (to taste)
Blend until good and creamy
I poured some into my bowl, added 2 zucchini pumpkin seed flax crackers and swirled a about 1T of homemade tahini basil dressing
It was tres yum!
I hope this post inspires you to check out your own
local Farmer's Market Imho there is nothing more delightful than produce picked the morning you buy it from the person who grew it, except of course growing your own!