We'd walked the 2 miles or so to the local farmer's market, which runs all year round. Bought greens fresh from the fields, turnips, shelled limas, heirloom tomatoes, a gorgeous bouquet, and more. Oh - and a puffy, fresh sourdough loaf from a local Swiss baker.
For dinner, we cubed parsnips, onion, several tomatoes, a sweet potato, and roasted them slow, simply sprayed with olive oil. Next time we'll plan ahead and roast even slower - this was 400F for about an hour. We boiled the fresh limas in lightly salted water for about 10-15 minutes, then drained them and tossed with earth balance, adding fresh cracked pepper. We dry-fried thin tofu triangles, adding a chili-lime glaze at the last, and accompanied this bounty with thick slices of sourdough, toasted and rubbed with garlic, buttered.
There was no question that this meal was one of the best we have had in a very long time - and that's saying a lot.
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