September is when summer and fall produce collide at the farmers’ market. It’s the best of both worlds, which is why this list is a long one. I propose that we make good use of all the tomatoes, corn and peaches while we still can.
I’m hoping to share some new recipes with you soon. We’re looking for suitable childcare and then I’ll get back to business, slowly but surely. I still can’t believe that we just celebrated Grace’s first birthday. I made her a miniature layered blueberry cake with cream cheese frosting. My baby girl used to eat anything I put on her plate, but she is suddenly expressing some clear preferences. Maybe she’ll like tomatoes by the end of the season—I’m working on it!
Gluten free and easily vegan
“I made this salad last night ahead of time, and added the toasted seeds and cheese (gruyere) at serving time. It’s so delicious! I also traded the tarragon for mint. I will use this recipe whenever I get kohlrabi in my CSA box. Thanks!” – Erin