I am so excited to have been selected to participate in Foodbuzz.com's 24, 24, 24 this month! My proposal was to create an entirely raw vegan menu using fresh, seasonal produce sourced from local farm markets and gardens. As a member of the Chapel Seed Community Garden in New Haven, I was able to use the picnic area under their beautiful grape arbor as the location of this feast.
The menu was created with vegetables, flowers and fruit from my little 6' x 10' plot and the larger community plot at Chapel Seed, as well as from a lovely CSA in North Haven called Nature's Mirror (who will also be at the Spring Glen Farmer's Market in Hamden).
Though it's early in the growing season, the produce is already plentiful. . . delicious romaine lettuce (thanks Walter!!), Swiss chard, dinosaur kale, mustard greens, cabbage, snow peas, snap peas (thanks David!!), radishes, cilantro, basil, carrots, strawberries and raspberries.
I am grateful for the beautiful weather that perfectly complemented the occasion. I think this was the first sunny day for the entire month of June! I know it made the plants happy, too.
Nasturtium Cannolis Filled with Macadamia Cheese
Crudites with Creamy Avocado and Macadamia Dip)
"Sea"sar Salad with Avocado and Pear
Mediterranean Kale and Swiss Chard Salad
Shredded Cabbage Pad Thai
Curried Cashew Mock Chicken Salad
Fresh Berry Tart with Date Nut Crust