It's the final week! This dinner was a vegan tribute to Debbie, the coordinator for the Midwest for this challenge. (Thank you for all of your hard work!) It was a simple dish, served warm, and was somewhere between a stew and a salad. Local black beans teamed up with onions, bi-color corn, and grape and pear tomatoes from the garden. The only non-local ingredients were the oil (for sweating the onions) and the spices (cumin, chili powder, smoked paprika.) I am sure I will be revisiting this dish over the winter!
Leaves are already crunching underfoot in my yard, but with the warm days and bountiful markets it definitely feels like summer is still with us. I did see the first pumpkins this past weekend - but I think I'll wait for watermelon season to end before I start buying fall produce!
1 comment:
You're very welcome. I've learned a lot! And your dish looks wonderful!
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