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All season Jackfruit This is jackfruit leather Only fruit difficult to dry because of the caramalisat ion Despite of it we managedb to dehydrate and preserve . A treat for the post vivid guests #jackfruit #jackfruitproductsv#jackfruitleather #locatarian #farmtotable (at The Pimenta Spice Garden Bungalows-Kerala Cooking Holidays (Veg)) https://www.instagram.com/p/CBDg19XpGSi/?igshid=13m0fmxt1gcl3
Jack fruit and Jack fruit fritter #cuisine #keralalocalfood #farmtokitchen #locatarian #soulfood#vegan (at The Pimenta Spice Garden Bungalows-Kerala Cooking Holidays (Veg)) https://www.instagram.com/p/B_wb9v2pXi1/?igshid=1w9zogt0e7347
Basketry a skill set human developed before the wheels . Put things in or to hold together They could have used many things which was present in nature . But the skill of weaving baskets the first strorge cotainers created by human hand using what is grown around . Still this skill is practiced in our area . This you can see in the months of Dec to March when the tapioca farmets harvest tapioca and for local use they make it intoi slicees and boil and dry . For this they need the baskets . Skilled workers form the nearby region will come and make this baskets for their use . This you can see when go for our spice trail . This is not a tourist activity which we arrange but a real life sitautkion part of the experience . #travelexpereince #experiencetrourism #responsibletourism #reallife #locatarian #basketry #indinacookingholidays #culinarytravel #culturealtravel #stayatpimenta #learntocookatpimenta #experiencesatPimenta (at The Pimenta Spice Garden Bungalows-Kerala Cooking Holidays (Veg)) https://www.instagram.com/p/B-MHC0QJUdt/?igshid=ftl285cro8kw
meals of the week: september 18-24
Below are links to the seasonal recipes we ate this week...
Roast salmon and peppers with caper vinaigrette: We were excited to eat the capers in this recipe because we're trying to empty our fridge of old things that are not local, and this was the last of the capers! Why is this a goal? Just 'cuz it's fun. The fennel I didn't eat much of, but I'm getting more used to it (tastes like black licorice, which I don't like). For the bell peppers, we substituted with some longer red peppers from the Redmond Saturday Market. There's a vendor there, Tonnemaker, that has this beautiful display of dozens of organic pepper varieties in wicker baskets. I was afraid to try any of them, assuming that because they were smaller than bells, they were all spicy, but the farmer told us there were many sweet and non-spicy varieties. I can't remember the name of these ones in the picture, but the farmer was right, they were great!
Caesar salad with grilled chicken and garlic: Delicious! I love having a super-salad once a week, especially in the warmer months; they're easy on a night you don't really want to cook, and they don't make you feel stuffed. For this salad, we used local romaine from the Redmond Saturday Market (it was so huge I had to pull off several outside layers just to find pieces that would fit on the plate); parmesan from Golden Glen Creamery; garlic from our braided garlic rope; and a baguette from Macrina Bakery (sold at our local Whole Foods). The bread got this amazing tangy glaze on the bottom, I think because we grilled the chicken and then grilled the bread on the same grill-plate. For the anchovy dressing, we substituted salty garlic Fishing Vessel St. Jude tuna.
For this pasta with chicken sausage and broccoli, we had to do a bit of research to find local pasta. Our market doesn't have pasta, although a Tuesday market nearby sells Colorado pasta. According to The New Best Recipe cookbook, an American brand called Ronzoni beat Italian brands in a taste test. So at least we found a domestic brand, sold at Safeway (but not Whole Foods!). When the Redmond market closes at the end of October, we will start driving to Seattle for a year-round market, and I think we'll be able to get a closer-to-home pasta there. Until then, we'll keep making an extra trip to Safeway to get Ronzoni. As for the rest of the meal, the broccoli and onion were from Redmond Saturday Market, the parmesan was from Golden Glen Creamery, and the chicken sausage I believe was from a local farm but sold at Whole Foods. The recipe was quite tasty. A side-note: J "invented" the "instant garlic bread" in the background of this picture. We bought garlic-and-sea-salt butter from Golden Glen, and smeared it on a day-old baguette before toasting. It was delicious!
