One of the best parts of selling at the farmer’s market is trading my bagels for some of the other produce and products that are being sold there. A couple of weeks ago, there was a vendor I hadn’t seen before and he offered to trade some of his salsa for a pack of my bagels. I ended up with the tomato salsa but I couldn’t get his mango salsa out of my head. When I was cutting up my mangoes this morning (I always cut them up and keep them in the bowl in my fridge so they are easy to snack on) I decided I would make some fresh mango salsa instead of leaving them as a plain snack.
A few weeks ago, I made a pretty horrendous dinner. Half of it was literally inedible and the other half was a huge plate of mushy sweet potato wedges. While it was edible, it was not great. The potatoes had gone to mush and were pretty burnt on the outside. Slathered in mayonnaise and ketchup, they were barely passable. That is when I realized that it would be good to have a nice, fail safe recipe for sweet potato wedges in my back pocket, moving forward.
I keep buying eggplant and not knowing what to do with it. I feel like I use eggplant all of the time, but I don’t. In my mind it’s like mushrooms in the sense that it is super substantial and often used as a ‘meaty’ substitute in vegetarian cooking (why is that?) but in the end my uses of eggplant are limited to eggplant parmesan, eggplant with pasta, and asian-style eggplant. While I suppose that’s kind of a bunch of options, I was feeling like trying something a little bit different. So, I decided to make some babaganoush, one of the most classic, hearty dips in my books.
One of my favourite restaurants to go to when we lived in Vancouver was Chewies. What was strange was that I liked the food, but I wasn’t completely crazy about it. I just loved the ambience (and the oysters if it was a special occasion). The one thing I always made sure to order when we went was the fried okra with remoulade. That, I was pretty crazy about. So, imagine my disappointment when I went back to Chewies the last time we were in town and they told us that the fried okra had been taken off the menu. How could they get rid of that crispy, crunchy goodness that I could dip in a creamy, slightly spicy, tangy sauce. There was only one thing left to do.