This week I welcome back Becca, my guest blogger from December (here’s her first post, Tour of the Freshmen Cafe). Today she writes about cooking while at home in Oregon, and gives us her recipe for her veggie saute using ingredients from a local farmer’s market. Baltimore has lots of farmer’s markets, unfortunately none of which I’ve managed to get to (mostly because the only one within walking distance closes by 12 on Saturday. I’m usually still sleeping). Hopefully I’ll get myself over there soon and get a review! Now here’s Becca:
This blog post has been in the works since the holiday break! Sorry Liza for being a lazy guest poster!
I was home over break studying for the MCAT, which I didn’t even end up taking, though it drove me completely insane. Though I was going crazy with stress, I did very much enjoy being home in Portland, OR, and enjoying the company of my family and friends, as well as presence of what I’m still convinced is the BEST farmer’s market scene in the whole entire world.
My mom, sister, and I have a tradition of making a farmer’s market run every Sunday to load up on our week’s fresh fruits and vegetables. It’s become more than a “grocery run” but rather a fun way for the three of us to spend quality time together. With my sister in school in New York, my parents living in Portland, OR, and myself in school in Baltimore, it’s rare we are all together in one place. We make a morning of our farmer’s market trips…loading up on gluten free treats at our favorite bakery stand and eating them with coffee at the park next to the parking lot the farmer’s market makes shop in.
We always end up leaving the market with bags and bags full of local, fresh apples, seasonal berries, and assorted vegetables. My mom is the sauteed veggie master and her skills along with the remarkable fresh vegetables we get weekly combine to make one of my favorite dishes….a simple veggie saute:
chopped butternut squash
Put all chopped and uncooked veggies in a big mixing boil and apply olive oil liberally, add rosemary, salt, and pepper to taste. Pour into wok pan and allow to satee on high heat until tender (normally 10ish minutes). SUPER EASY!
You can seriously use any veggies…but make sure they are as fresh as possible! This makes the dish!
Now that I’m back at school, fending for myself on the food front, I miss my mom’s cooking more than ever! I also can’t tell you how much I miss my hometown of Portland and it’s amazing farmer’s markets and fresh food I become accustomed to. If you ever make it to the west (BEST) coast, make sure to check out the farmer’s market scene…it’s rampant all up the coast.
It’s always nice to hear about vegan cooking from all over the states. As always, if any of my readers are interested in doing a guest post for the Vegan Collegiate, just email me at email@example.com with your idea!