What’s for Dinner?

Last week, after market, we cooked up a delicious treat featuring Cayuta Sun’s mushrooms along with some of our leftovers. Unfortunately I forgot to take a photo … too tired from a super hot market day, I guess!

We had polenta (cooked the day before) on a bed of broiled kale topped with mushrooms sauteed with tomatoes, garlic, onion tops (the flower stalk of the onion, sliced) and a little white wine. On the very top I sprinkled a little fresh basil. It was quick and easy and so yummy. We also shared a bottle of wine from Deep Root Vineyards, another Montour Falls Farmers Market vendor.

After dinner Ed enjoyed one of Maria Ort’s mini strawberry rhubarb pies. I don’t eat wheat but I enjoyed looking at it!

 

 

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