This Week at the Wheeler Farm Farmer's Market

The farmer's market is winding down - only a few more weeks to go. When I go to the market, it's easy to see why fall harvests are such a big deal - you can still get tomatoes, peppers, squash, and melons, but the cool season veggies are coming in too. So much to choose from! I might have splurged a little, but a lot of it is going to hang out in the freezer to help me not miss the market so much in the winter months.

Here's what I got:

Food News and Other Things

Arsenic in rice...and here's one way to deal with it.

Gluten Free Girl and the Chef

Creamy. Cheesy. Buttery. Amazing.

Do you know the gluten-free girl? You should. Her website has incredible food, mouthwatering photographs, and wonderful stories. And she has two great books, with another one on the way.

I'm a sucker for a cookbook with a story, and Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes is just that. When I first got this book, I couldn't put it down. Never mind that I was studying for the biggest test of my life. I just had to read every.single.word in this cookbook.  I followed Shauna (the gluten-free girl) and Danny (the Chef) as they told their stories about falling in love through food.

And the recipes. Oh boy. Get out your grocery list, because you'll want to make recipe after recipe after recipe from this book. I'm working my way through it, from veal stock to fresh gluten free pasta to crackers to creamless corn chowder. All absolutely delicious.

Last night, I made the baked eggs with taleggio. Oh. My. Mike approached it with a bit of trepidation, but he does love eggs. And when I told him there was a grand prize of cheese at the bottom, he dug right in and I didn't hear another word from him for the rest of the meal. That good. Every recipe is like that.

Breakfast for dinner - baked eggs with tallegio, bacon, and teff English muffins

Soy-Mirin Marinated Salmon

Ahh, salmon. This guy is lucky he even made it to my frying pan, because one of my favorite ways to eat salmon is raw, over the cutting board, drizzled with a little bit of mirin. But it was time for a good piece of cooked salmon. Wild caught. In season for just a little bit longer. Oh baby, talk to me about salmon.

My favorite thing about salmon is the way it melts in my mouth like butter. So for this recipe, I spared no expense with the fat - in the salmon, the croutons, the onions. And it was totally worth it.

GF 101: The Big Deal with Self Diagnosis

Before I get started, let me be up front: I self diagnosed myself with gluten intolerance.

Fall Light

The Master Gardener

Here's one of my feathered friends inspecting my vegetable garden. I love the ducks dearly, but they have a nasty habit of picking seeds out of my garden so what was a perfectly sowed row germinates nothing but dirt. I'm determined to have a fall and winter garden, though. Stay tuned to see how it turns out!