This morning I went to the Union City Farmers’ Market. It was beautiful. The weather was perfect and the produce was so tempting.
I got apples (Pink Lady) from an adorable old farmer man who was wearing his war medals. We talked about commuting and working and he said he’s there every week.
I also bought clementines, carrots, broccoli (3 heads for $1!), celery, tomatoes, orange and yellow peppers, and pears.
The tomatoes were so ripe that I had to use one for lunch today. I’ll have to use the others soon. I decided to do a variation on my kale and seaweed salad and do “tomato and seaweed salad”. It was quick, easy, and refreshing (words I use a lot to describe the food I eat ).
I finally figured out how to do close-ups with my camera! I figured out about 10 minutes after I took the pictures of the pancakes last weekend. But I can give you nice pictures today!
1.5 tablespoons soy sauce
1.5 tablespoons rice vinegar (I actually used a different, spicy vinegar but I’m not sure what it’s real name is – it’s from an Asian grocery store)
1/2 teaspoon maple syrup (this is really good!)
1 huge, fresh tomato
1/4 cup dried seaweed
sesame seeds for sprinkling
1. Soak the seaweed in water until it’s fully hydrated.
2. Chop the tomato as you like. Halved cherry tomatoes would also work well for this recipe – they always make for a particularly appealing presentation.
3. Mix together the first 3 ingredients to make the dressing.
4. Mix the tomatoes and seaweed together; pour the dressing overtop. Garnish with sesame seeds and eat!
I had this with some of a hot-pot that my housemate made. He’s a great cook and is always making things that I want to eat. Luckily for me (and my other housemates), he loves to share. He always tells me if there is meat in the recipe and tries hard to make things I can eat.