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.
As I mentioned in my last post, we just came back from Hawaii. One of the things I definitely wanted to try while we were there was an acai bowl. On the last day, we went out of our way to go to a place that sold them and we both got a heaping bowl filled with a delicious base of acai and banana, topped with fresh fruit, granola and coconut. It was just what I wanted. My boyfriend hadn’t really known what it was and was totally won over by it. He even said he wanted to start eating it for breakfast, which was a big statement from someone who religiously eats cereal every single day. It felt wholesome, was filling and was full of different textures. I guess that’s enough to win anyone over.
A few weeks ago at the farmer’s market, I had a bunch of bagels leftover. The lady next to me was selling cucumbers and we bartered our wares. I ended up with a lot of cucumbers. Four huge english cucumbers to be exact. On top of that, my boyfriend was out of town for a few days, so I was left to consume them on my own. While I could have easily juiced them, I got hooked on making cucumber salad. I would make a big bowl of salad, thinking that I would have leftovers hanging out in the fridge (it is definitely the type of salad that improves as it sits). But, instead, I would end up eating a whole english cucumber in one sitting. I couldn’t stop. It was delicious.
After making my last post here (earl grey tea ice cream!) I had a few egg whites hanging out in my fridge. Immediately, I thought of making an egg white omelette. Normally I scramble my egg whites but I can now confidently report that this is infinitely tastier. Unfortunately, it’s taken me so long to come around to egg white omelettes because I always thought of them as something that people on diets ate (which somehow made them way less appealing to me). I can assure you this isn’t the case, especially when you have extra egg whites because you just made some delicious ice cream, you load it up with cheese and serve it with parmesan and sage buttermilk biscuits.