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A little olive oil, a little salt and on to the grill!

Woman vendor selling vegetable in market of Hong Kong.

Our Jack O' Lantern from 2007 Halloween

You have no idea how much i ate today! :O

Just finished making these roasted vegetables and ready to eat one of my favorite meals. I topped it off with some cheesy corn muffins!

A wider shot of the garden. I had just picked the sweet peas for Bronwyn's birthday (they are at the end of the shot) so the plants aren't as colorful. Look how tall my sunflower is!

Asparagus speaks of Spring! A mini series of asparagus still life by me!

 

Chụp hình măng tây :)

Busy with food again today. Spinach and red onion.

Fading signage in Wallasey, revealed once a hoardng had been removed.

Our first serious veggie garden.

Cameraphone snaps of the Tyopli Stan Market. Nastya and I were stocking up for my mom's visit to Moscow.

 

June, 2006.

Sorry, I had too much hunger!

Clockwise from the top: eggplant, tomato, pear, orange, cauliflower, yellow squash, broccoli. All knitted from free patterns found online. I got kind of obsessive and scaled the patterns so they would be the right sizes relative to each other...too much time on my hands, clearly ;)

A shortcut to future soup fun. This vegetable paste is a homemade version of the traditional stock cube: just pour boiling water over spoonful of paste and you have stock. The paste can be stored in the fridge for up to a year thanks to the large amount of salt in the mix.

 

Ingredients for 4 small mason jars: 200g carrots, 100g celeriac root, 100g celery stalks, 100g leek, 100g parsley root, 100g kohlrabi, 2-3 twigs of parsley, 1-2 twigs of celery green, 1-2 twigs of lovage, 100g sea salt

 

1 - Wash, peel, and mince vegetables. With a digital scale, measure precisely 700g of vegetables and herbs. The right vegetable salt ratio is key to a long storage life.

2 - Mix all ingredients in a bowl and puree them using a hand-held blender.

3 - Rinse glasses with hot water and fill in vegetable puree. Close glasses air-tightly and store in the fridge.

 

Source: Genuss 12/2010

Whole wheat bread, roasted tomatoes, artichoke hearts, gruyere, housemade pesto with local basil.

I carved the one on the left, it's a cat but looks like a Genie to me.

Fresh assorted vegetables in boxes at the farmer's market

Organic vegetables served on a wooden board at the Kitchen restaurant in Madison, Wisconsin.

Today's loot from the St. Norbert Farmers' Market in Winnipeg, MB.

This is letter V in my food project. V stands for vegetables and this is a cup of sugar peas. The coffee cup is new. Well... it's also old. I got a set with seven coffee cups on a flea market on suday.

 

The food project is coming to an end. Only a few letters more to cover. Got two more letters photographed. Will post them later.

 

© Kjersti Lier - No pictures or invites with pictures in comments, please. They will be deleted.

A tangy cold noodle salad made with fresh vegetables, ripe grapefruit, baked tofu, and a spicy peanut sauce.

    

Recipe at:

www.sharetheveganlove.blogspot.com

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