Summer Colours Week :: RED

Last Sunday I brought home a colourful bounty from the local farmers’ market:

summer squash
garlic scapes


I spent the rest of the afternoon in the kitchen happily chopping, cooking and roasting. Ever since I roasted asparagus a few months ago, I vowed I would never boil another vegetable again. Roasting them concentrates and caramelizes their rich flavours in the delectable way that freshly-picked vegetables deserve. Slice them, then drizzle them with olive oil, salt and pepper and roast at 350F for 15-30 minutes, or until tender.

With the fruit, I wanted to make some sorbet from a recipe I found on Kitchen Vignettes. Three ingredients, and quite simply, more satisfying than store-bought. I finally used my Kitchen-Aid ice cream attachment. Seriously, go buy one!

Inspired by a drink recipe, I made a sage-infused blackberry syrup, and it was heavenly. I was going to make an ice cream with it, but the flavour was so delicate, it was best served with club soda. The sage (from the garden) added something incredible to the blackberry flavour. I have heard some other interesting herb and fruit combinations that I am dying to try. Up next: peaches and rosemary?

Anything interesting at your farmers’ markets?


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