With just one month left of my Sunday Farmers market and the Wednesday afternoon UBC Farm stand, I am cooking as much local produce as possible. Kale, chard, purple potatoes, corn, shelling beans, pole beans, squash…a vegetable medley of any kind makes the long days brighter. And remember to stock up on seasonal garlic, there is nothing like the aroma of juicy garlic cloves.
In the kitchen this week: ratatouille stuffed squash and a pseudo pasta e fagioli with kale. Fresh basil is key for both. If only the Vancouver nights would stop killing my basil plants. At least sexy rosemary always sticks around to stay, ready to adorn plenty of roasted birds.