Baby and I "hopped" in the car and went to find some fresh original goodness from the Union Square Farmer's market. I found some incredibly inspiring summer squash varieties like the Zephyr bellow, which turned out to be truly crisp and fresh and can be eaten even raw in salads.
Notice the "fairy tale" baby eggplant to the right. The hand picking some belongs to a chef competing on TV that day and locally sourcing his elegant dish.
White Satin Carrots- another new variety for me.
My pick. No, the red round things are not tomatoes. They are exotic eggplants.
And purple carrots, yes, they were purple inside.
The basil and oregano are from the backyard container garden.
The cut up and sauteed cauliflower. Black pepper, salt and basil to taste.
The layered casserole: oiled pan, cheese I found in the fridge- cheddar and pecorino romano and the layers of my exotic summer squashes plus the sauteed cauliflower. Yes, the squash was simply cut up, did not need to saute it in advance.
A quick salad incorporating the carrots and purple greens. The carrots were exceptionally crisp. Just added some "Goddess" dressing... And here we go!
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