DINNER --- sauteed purple kale with garlic | simmered eggplant with shallot and fermented fava bean sauce | silken tofu with dried shrimp and scallion | rice
from upstate NY farmer's stand
Tuesday, October 1, 2019
purple kale and purple eggplant
10-01-2019 Tue.
DINNER --- sauteed purple kale with garlic | simmered eggplant with shallot and fermented fava bean sauce | silken tofu with dried shrimp and scallion | rice
DINNER --- sauteed purple kale with garlic | simmered eggplant with shallot and fermented fava bean sauce | silken tofu with dried shrimp and scallion | rice
Labels:
autumn vegetables,
farm to table
Blog Archive
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2019
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October
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- when in hurry, scramble
- Three pans frying
- snap peas, cauliflowers, chive flowers
- warm rich leftovers
- moment of the season
- an autumn feast with friends
- Korean tofu stew
- fried rice
- pan-fried pork chop
- English peas, Italian ham
- they sounded Italian
- gilded collection and easygoing chicken soup
- Williamsburg scenes
- Vija Celmins retrospective, sixty years of patien...
- three dishes in 30 minutes
- Sichuan spicy chicken
- fancy pasta
- brilliance of autumn day
- Brunch in the garden teahouse
- all things considered in prep
- put together
- delicata squash
- change of season
- vegetable assembly
- magic curry leaves
- matsutake, precious mushroom under pine
- fall is here
- butternut squash and apple soup
- threaded potato curry
- zucchini fritters
- purple kale and purple eggplant
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October
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