VT

After another amazing trip to the farmers' market, and the inevitable pile of sausages (duck & green peppercorn, feta & curry, hot Italian) that followed for dinner, we had all vegetables the next night to balance it out. I made a chick pea curry, and three salsas: corn, roasted pepper and tomato, and tomatillo. Some leftover edamame from the market, puréed with wild apple and radish, became the filling for some fried wonton appetizers, and I made collards with garlic and lemon.