Every Saturday morning, my campus is host to a tailgate farmer’s market, with about twenty venders selling everything from fresh bread (though unvegan!), local sauerkraut and kombucha, all the veggies you could imagine, flowers, and meats. All local,  much of it is organic, and the people and vendors are incredibly nice. I wake up Saturday mornings to walk the mile or so down there and pick up a bag of fruits and veggies. Here’s my bounty for this week:


Raspberries, eggplant, peppers, squash, leeks, bok choy, tomatoes, corn, cucumbers, and potatoes. And it only cost $20! Whenever I go I try to find something new to experiment with, and this week it was leeks. As sad as it is, I’ve never cooked with them, usually just opting for onions when a recipe calls for them. Let’s just say, I sad I never bought them before! I love their mellow flavor, and I’ve been slicing them up to put in everything.

For dinner tonight, I was craving some balsamic roasted potatoes. Last week a friend and I made balsamic roasted root veggies – beets, potatoes, and turnips – and the balsamic and olive oil coated them nicely. Since I didn’t feel like messing with beets and turnips, I just chunked up some potatoes, drizzled them with olive oil and balsamic vinegar (they were drenched in balsamic – I can never get enough), threw them on a baking sheet, and cooked them for 45 minutes. While that was cooking, I sauted my bok choy with leeks, garlic, ginger, olive oil, and bragg’s. Yummers 🙂


I’ve come to the conclusion that balsamic vinegar tastes good on practically everything. What’s your favorite way to use it?