Tasting in Tongues: Farmers Market VI (originally posted on 9/27/08)

Farmers Market VI (originally posted on 9/27/08)

What I bought:

What I did with it:

Feta was on my shopping list already (Tourmaline Hill Farm makes some of the best I've ever had), and as soon as I saw that beautiful green spinach it called out my name and said "make spinach salad". So I did. Nothing fancy. Just thinly sliced red onions, mushrooms, spinach and feta.
Speaking of "nothing fancy". That's exactly what I did with the apples. McCoun apples are one of my favorite varieties. Crisp, juicy and tart - it seemed fitting to just eat them as is.
I like making an Asian version of coleslaw - without the mayo. With my trusty mandoline, I carefully sliced the cabbage into very thin shreds. Then I did the same with a few carrots. To that, I added some freshly grated ginger, apple cider vinegar, mirin, and a little peanut oil. Asian slaw is a refreshing accompaniment to a rich meat dish.
The acorn squash, butternut squash, carrots, and golden beets are loaded with nutrition - antioxidants, beta-carotene, folate, fiber, potassium, magnesium, Vitamin C, etc. I decided to combine them with late-season corn into a healthy soup. I peeled and roasted the squash with the carrots and beets. The corn was roasted as well, but in a separate container. After roasting, I added the squash and beets to a pot of hot stock. With a hand blender, I pureed the soup. After pureeing, I stirred in the corn. With antioxidants being the theme for this soup, it made sense (and it really was a delicious complement) to add the pomegranate arils.