Abundance

Abundance is what I experienced the other night at the Norwood Library Adult Final Reading Finale held at the Livery in Norwood, Colorado.  The evening was hosted by local food producers from the Wrights Mesa and the Norwood Public Library.  Each food producer provided a dish created completely from what they have produced on their farms and ranches.  I have to share what I experienced because it was so fantastic!


The Farmers and Producers

Juniper Gardens, Spicy Tomato, Kale and Cumber Salad
Laid Back Ranch, Curry Seasoned Grass Fed Beef Kabobs
Norwood Community Gardens, Green Salad
Andrew Reidel, Marinated Pork Kabobs
Paradox Produce Company,  Kitchen Sink Green Salad, Honey Sweetened Summer Squash Pie
The Bin, Freshly Baked Crusty Sourdough Bread


Oh the flavors! Oh the inspiration! My top favorites of the night, Kitchen Sink Salad, Squash Pie and Marinated Kabobs each inspired me to make my own version of each of these this week.  Each one brought me out of my foodie comfort zone in a different way. 


The Kitchen Sink Green Salad inspired me to use some strange items, or so I perceive them, out of my garden for my own kitchen sink salad.  Slightly over mature kale from my garden, chopped finely.  Dill, cherry tomatoes, a weed called lambs ear, I recently was informed it was edible, chopped carrots, sunflower seeds, left over brown rice………….I think that’s it.  I then searched for a homemade Roasted Garlic & Lime Salad Dressing recipe on Yum Universe.  It was amazing.  I am not sure if the salad or the dressing was better.

Roasted Garlic & Lime Salad Dressing
by Yum Universe

3-4 cloves garlic roasted in tsp coconut oil
1/2 cup Olive Oil
1/4 Red Wine Vinegar
Juice of one Lime
2 tbsp locally harvested honey
1/2 tsp sea salt
pinch of black pepper

Blend and enjoy! It is so good and a little goes along way.  Yum!


This amazing dressing then led me to my first veggie marinating experience inspired by the incredible kabobs I enjoyed. I used this marinade carrots, parsnips, red bell peppers.  Marinated overnight.  Delicious!

The last off the beaten path dish I made was a look alike of the squash pie I had enjoyed earlier this week.  I had a large 10lb bag of yellow squash in my fridge that just really needed a home.  It found it in this dish.  Three ingredients.  Yes, I did say only three ingredients! Ridiculous right? I made mine without a crust, of course that would add more ingredients. 

Ridiculously Easy Squash Pie/Pudding

4-6 Eggs
2-3 Summer Squash
¼ cup honey

Blend it, Bake it, Eat it!

Just bake until knife comes out clean. Re-heats well.  Love It! Try It.

So anyways, these were my local food adventures for the week.  What were yours?


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