Oh, how I love when I get a chance to just be me! It is not that I don't love my family dearly, but when you have four children it is good for your sanity to sometimes be alone.
I had the chance to get over to our fabulous local farmer's market and delighted myself with all the food available for purchase. I feel so fortunate to live in an area where there are so many great farms and farmers that produce such healthy food. After shopping in my own private Idaho bliss, it was time to go home and make lunch.
The house was still quiet so I indulged myself with a lunch that perhaps only I would love... certainly I think it was too weird for anyone in my family to consider eating. But to me, it was perfection on a plate. I just took all the great things I bought at the farmer's market and put them together to make a salad of sorts...
I bought some Kimchee from The Farmer's daughter, some roasted red peppers from Peregrine Farms (where they roast the peppers for you right on site!), some purslane greens, and some pecans from the pecan guy... his name escapes me at the moment but he has great pecans and I buy them whenever I can. I finished up with some goat cheese and made a delightful salad that I enjoyed in complete peace!
While the photo is blurry, I hope you can see the vibrant colors and flavors in the dish. I'm not even sure what to call it as there are so many things going on but I felt like it was an explosion of flavor and I enjoyed every bite. The Purslane greens are loaded with vitamin A, Omega 3 fatty acids (apparently more per serving than any other leafy vegetable plant), Vitamin C, and some B complex vitamins too. When you add in all the benefits of the homemade Kimchee, this lunch is almost too healthy to be allowed! It just shows that good taste can be GOOD FOR YOU too!
This blog is a place to share my passion for cooking and inspire people to cook more from scratch. With six people in the family, cooking is something that is always on my mind. I want to share some of my favorite foods and recipes and share more about traditional diets (like the kind of food our great, great, great grandmothers would have made). Right now I am fascinated with fermented vegetables, coconuts, seafood with a cerviche twist and organ meats... although maybe not all in the same meal!