Wednesday, March 3, 2010
Trying out my borrowed egg shaper. (You can also shape with cookie cutters - see here) The lettuce around my bunny egg is from my winter lettuce project, which has been a lot slower than I envisioned.
The yogurt is Cabot plain nonfat yogurt with Wyman's frozen rasberries, and sugar added to taste. This is much less expensive than buying flavored yogurt, and I can vary the fruit every day.
That's a slice of very dark red apple at the bottom - an empire, which gave such a nice red color to my apple jelly.
This bento: onion and yukon gold potatoes, cooked in a little of the fat from the Dakin Farm Bacon, toast, egg, lettuce, yogurt with raspberries, empire apple
Local foods: onion from my garden, lettuce from my back room, Dakin Farm Bacon, La Panciata bread, Cabot Yogurt, empire apple
Monday, March 1, 2010
So many Spring things to do - seeds to plant, spring cleaning.. So it's time to add flowers to the bento - made from pickled beets, and with a cheese center. Cheese centers to the cucumber slices in the salad, too. Homemade croutons. I just butter a slice of bread and pan-toast it on both sides, then cut up in cubes (usually) or in this case I used a round linzer cookie cutter.
The local ingredients are slim pickings. Cabot cheese, bread, and the stems for the flowers, which are from sprouted onions.
This bento: fried rice with onions and asparagus, pickled beets, cheese, onion tops, bagged salad, homemade croutons, cucumber, Ranch dressing, Jordon Almonds
Local foods: Cabot cheese, bread fromLa Panciata, onion stems.