Farmer’s Market Finds: Food and Flight Love

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San Francisco has been on fire this weekend! It was Fleet Weekend, the SF Giants had a great comeback victory, and all of the savviest food bloggers were in town for the BlogHer Food Conference.  On Sunday, Local Bay Area Food Bloggers and Gluten Free Girl gathered for a post-conference potluck picnic at Dolores Park. The day was perfect, as temperatures reached the low 70’s, F18’s flew over our heads, and we munched on butternut squash, rice pilafs, brownies, pies, and a bunch of other really good, fresh food. It was pretty amazing to casually hang out with other food bloggers and taste first-hand what I normally just read and drool through their words and pictures.

Before I made my way over to the picnic, I routinely walked over to the Fort Mason Farmer’s Market. The entire area was really busy with people, cars, bikes, and balloons for the Fleet Week Air Show.  The market was really busy too, with so many out of towners checking out the goods we had to offer. Though, I took a step back and noticed the all of the farmer’s knew the regulars and made conversation with each of them. Community.

Beets are abundant year round in the Bay Area, but available tastefully in the Fall.

Berries are still around, but not as sweet- great for making syrups and jams!

First sighting of the season- Persimmons!

If you already don't know- I L-O-V-E tomatoes!

Farmers Market's tomatoes, that is.

Salad greens with edible flowers make any meal special.

Aren't these funky looking? I bet they are delicious, but I need to figure out how to cook them first!

These reminded me of Thanksgiving and I freaked out a little. Who decides if Thanksgiving is at my parents or his parents?!

Pictures from the weekend:

Enjoying delicious Paneer kebabs while the F-16 Vipers impressed thousands.

Fleet Week Air Show

Gluten-Free Pie baked by Eat The Love

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Meatless Mondays: Late Summer, Early Fall Vegetables

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A sure sign that the season is changing is the subtle transition in vegetables and fruits harvested. In the late summer, tomatoes are more abundant, but stone fruit, berries, and summer squashes start to dwindle. Apples, potatoes, Kabocha squash, and pears start to appear slowly. This is a super simple dish blending the two seasons together. Eat it as a side dish or as a filling for omelets or quesidellas, tossed in with pasta, or on top of a baguette.

 

 

Medly of summer/fall vegetables!

 

Ingredients

1/4 tsp grated fresh ginger
3 tbsp variety of olives, halved (optional)
3-4 small Padron peppers, sliced, seeds removed (optional)
5 sun-dried tomatoes, drained and finely chopped
1/2 cup leeks, sliced
1 small onion, sliced
1 medium zucchini, cut into thick, round slices
1 medium yellow summer squash, cut into thick, round slices
1 medium potato, cut into small cubes
1 medium orange/yellow/red bell pepper, cored and sliced
1/4 cup lemon basil, chopped*
3 tbsp olive oil
2 tbsp luke warm water
salt and pepper to taste

Directions

1. In a medium bowl, whisk together 1tablespoons olive oil, sun-dried tomatoes, olives, salt and pepper.

 

 

If adding olives, use less salt!

 

2. In a skillet, heat 1 tablespoon oil over medium-high heat. Add the onion and cook until translucent and tender, about 2 to 3 minutes. Add the leeks and cook for another 1 minute, stirring once. Add the ginger, stir, and sautee for another minute. Add the remaining oil and potatoes and cook for 3-4 minutes, stirring occasionally. Add the water and let simmer. Once the water evaporates, add the zucchini, yellow squash, and peppers. Cook, stirring frequently, for 6 to 8 minutes until the vegetables are tender.

 

Sautee the onions, then add the leeks, and then the ginger

 

 

Toss in the potatoes and cook for a few minutes before adding in the rest of the vegetables.

 

 

Add in the remaining vegetables and stir frequently.

 

3. Add the warm vegetables to sun-dried tomato mixture and toss until coated.

 

 

Adjust the seasoning if you need to, before transferring to serving plate.

 

4. Transfer the vegetables to a serving bowl and sprinkle the lemon-basil over the vegetables. Serve immediately.

*If you cannot find lemon-basil, use regular basil and 2 tsp fresh lemon juice.

 

 

Lemon-basil gives off a strong lemon scent went chopping it, absolutely wonderful! You can find it at your farmer's market during the summer.

 

 

Serve as a side dish or with sliced baguette.

 

 

Fill a tortilla with shaved Parmesan and the vegetables to eat like a "quesidella".

 

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