Today we slept it, which felt wonderful!
Once we all were up and showered we decided upon Vita Cafe (really like the new space) for a big breakfast and then up to the Downtown/PSU Farmer's Market. It meant we got there past noon, much later than either CK and I usually get to the market. We were not very surprised to see that some stalls didn't have as much left.
Musicians were all around the perimeter of the market and the band that was playing in the center was awesome! We quickly picked out some asparagus then looked around for rapini (none to be found, sadly). Since we hadn't found rapini we decided to get some chard. I also grabbed a small bunch of spring red onions - shining red bulbs and stiff green shoots. Some vegan basil, garlic, mint pesto was sampled and purchased for dinner later. I also got some fiddlehead ferns to try out.
CK and I picked out some more starts for the garden. She found a yellow watermelon and a spaghetti squash. We also got two types of lettuce and some red choi. Then vendor at that stall had a broken Italian bush bean (1 out of 6 starts in the tray was damaged) that she gave to us free!
The last two chocolate panini at the Pearl Bakery booth were purchased and then we decided to get a "soda" made from fresh raspberries, lemonade and mineral water. This was very refreshing and tasty. We enjoyed these while heading over to Pearl Bakery to see if we could get a round boule of their multi-grain bread. They didn't have any left so we picked out a cibatta to go with the veggies with dinner later.
Brought the market goodies back to the house and decided to drive up the Gorge a little bit since NR has never seen it. As we drove past falls we made a spur of the moment decision to continue east to Hood River. Once there we went to the Full Sail Brewery and had a late lunch with beer. Then down to the river to watch the windsurfers and kite-boarders.
Back to the house CK and I worked on the yard a bit. I planted seeds for various lettuces and greens as well as the starts from the market. Still need to find homes for 3 more of the bush beans. CK leveled out the area by the compost pile so that she can make mounds for all the winter squash and melons.
Then inside for a late dinner of grilled, baked tofu & tempeh with pesto. Chard sauteed with the red onion and a little minced garlic in olive oil, tossed with balsamic. Seared, steamed asparagus with sea salt. Plus crispy slices of garlic bread. All of it was so delicious.
Made for a long day, but it was a lot of fun showing off our city and state. I really enjoyed being able to go from the Farmer's Market to a delicious dinner later. That CK & I also managed to squeeze in a little garden time ourselves was very cool.
NEW NO-COOK CREAMY LOW-FAT VEGAN MAYONNAISE WITH OR WITHOUT EXTRACTED OIL (can be soy-free and/or nut-free) - I had a cooking accident last week. I was getting ready to make my low-fat vegan mayonnaise and it had been a morning of solid cooking by the time I go...
5 days ago