Autumn foods are starting to gain real traction at the farmers market now. One of my husband’s favorite market treats is peppers, so when fiesta packs with a beautiful array of seasonal peppers popped up, I bought him some and made dazzling rainbow fajitas with them.
1 pack of assorted rainbow farmers market peppers
1 lemon (from my garden)
1 package of Quorn brand chik’n tenders
salt to taste
Served with sliced avocado, sour cream and chives on whole wheat tortillas.
A little while back I got to make an epic birthday cake for my friend, Mary. Mary and I are both biologists and studied together in college. She was in town for her thirtieth birthday, visiting from Seattle, and asked me to make her a chocolate raspberry cake decorated with dinosaurs. The result was fabulous, I reduced down an entire flat of raspberries from farmers market for the filling and the lava. It felt decadent. I overflowed my biggest mixing bowl, I tripled the chocolate cake recipe and chocolate butter cream frosting. In the end the cake was covered in flowers from my garden, and featured a family of Ankylosauruses drowning in a, chocolate ganache, tar pit next to a volcano.
1¼ cups granulated sugar
1 cup water
4 ounces unsweetened chocolate
1 stick butter
2 tsp. vanilla
1¼ cups unbleached, all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
¼ tsp. salt
Heat sugar, water, butter and chocolate in a saucepan. Let cool slightly before adding the the vanilla, eggs and dry ingredients.
Chocolate Butter Cream Frosting:
1/8 tsp salt
3c powdered sugar
3oz baking chocolate
Whip in electric mixer adding liquid and sugar slowly alternatingly.
Fresh raspberries, cornstarch, and a little bit of brown sugar and heavy cream. I have no idea, what the proportions are, I was having too much fun just tossing things into a huge pot.