Blueberry Rapture

The world is suppose to end today (I would argue that the world has been ending since the beginning of man, but what do I know). Despite the forecast of naked Believers ascending into heaven, I still got up and got the Bebe ready, and headed out the door. Saturdays are market days- the big Alachua County Farmer's Market, which is much more hardcore 'farmer' than the downtown market on Wednesdays- all of the vendors on Saturdays are farmers, and you don't find tables of soaps and jewelry.

It's summer time, which means that the market is overflowing with vendors and people. The stalls are crowded with just picked peppers, berries and various leafy greens, and surrounded by mobs of hippies, hipsters, mothers with children in tow, and older couples, all grabbing for the best looking items and chatting with the farmers. It can be a challenging place to maneuver about, especially during these peak times.

The Bebe and I had a mission, which involved browsing about the various veggies as I decided what to make for dinner and finding fresh berries. We accomplished both, grabbing eggplant and peppers for dinner and both blueberries and strawberries. The Bebe made quite the impression on the strawberry man. While I was debating which pint I wanted, the Bebe helped himself to a strawberry, or two. The farmer was delighted at the sight of my little son, holding a strawberry in each hand with a big smile on his face. "Look at that little rascal, got 'em self a handful! Knows whats good! I'm throwing in an extra pint, on the house, for your little one there! God bless ya!". With that, and a big "thank you" from me, the Bebe and I headed for home.

Cobblers and smoothies seem to be on the menu today, and somehow I have to cook eggplant so the Husband will eat it. Yesterday  I made vegan scalloped potatoes, and he ate almost the entire dish, coated with hot sauce. They did turn out quite well, and were a breeze to make:

 Slice 6 potatoes thin.
 Chop an onion.
Mix salt and pepper with 6 tbsp flour
Melt vegan butter (1/4 cup). Pour 1/3 into bottom of dish.
Throw down 1/3 of potato and onion. Sprinkle with 1/3 of flour. Layer like this.
Pour remaining butter on top.
Pour 2 cups nondairy milk over the entire thing (I use almond)
Sprinkle with paprika and parsley
Bake in oven at 350 degrees for 1-2 hours, until potatoes are soft and top is golden brown.

Enjoy!

Easy- takes time to bake, but worth it in the end.

As for dinner tonight.... Baked Eggplant with a Roasted Red Pepper Sauce, Brown Rice and a fresh berry salad. I am hoping it woos the Husband's taste buds, and makes him a fan of eggplant.