I didn’t know there were going to be carrots available this week. They weren’t on the emailed list from the farm; I love farm-related surprises! Carrots are one of the few vegetables that we always have in the house, year round. It’s nice to be able to get them from the farm again.
I’m still on a total tomato high. Our little back deck plant has only yielded 2 fruit, though it has a ton of green tomatoes on it. Meanwhile, I’ve been eating tomatoes from the farm like its my job. I’m pretty sure they’re my favorite food.
The recipe highlight of the week was a modified version of the Spicy Buffalo Tempeh Salad that I saw over on the Healthy Everythingtarian.
I went basic and just used Frank’s Red Hot as the buffalo sauce. Growing up, my family used to use it on chicken regularly and I was shocked by the simple ingredients list when I picked it up in the supermarket.
The dish was pretty spicy, but so good. We used the leftover buffalo tempeh in stir fry a few days later. I hadn’t made anything “buffalo” in a really long time (or ever?) and the ease and deliciousness of this recipe made my week. Plus, tempeh is just straight out awesome. You should try it.
We also turned 10 pounds of cucumbers into pickles, in case you missed that.
I’ve never tried tempeh before, but I bet if I brought it home and tried to serve it to my boyfriend, this would be the way to do it! We love buffalo!
soooo glad you loved the tempeh salad! thanks for sharing it with everyone :)
Oh no, Holly, thank you for sharing it in the first place! I’m really looking forward to trying the other tempeh recipe you posted.