Sometimes the hardest part of the market is talking about food all day………
This is true. Five in the morning is too early to eat for me. By noon, when the market ends, however, I cannot seem to get food fast enough. The struggle is real to be surrounded by food. All morning I’ll eye people carrying a variety of fresh fruits and vegetables. Add to that, that my neighbor has gorgeous asparagus. And you know it’s good because he sells out by 10:30 every weekend.
All morning my brain races with dishes I want to make. I am constantly conceptualizing. And talking with people who stop by my booth, typically leads to more food conversations (I am a baker, this should be expected). I am talking and creating at the same time. My excitement for a new recipe grows as the day goes.
When I was brainstorming Easter recipes I had thought asparagus tart.
And every Saturday as I sit next to my neighbor I think: asparagus tart.
Finally we bought some asparagus. And finally I have made a tart.
There are some vegetables, which are so good, I could eat them all the time. One woman claimed that by the end of asparagus season, she is over asparagus. Blasphemous.
I could eat asparagus every day.
I could eat cabbage every day. Continue reading “Gluten-Free Asparagus + Goat Cheese Tart”
So I have been working diligently the last month with this beautiful human being, Cathy. She is a fellow baker at our Terre Haute Farmer’s Market. She sells granola. I sell Paleo-Gluten-Free-Dairy-Free and some Vegan baked goods. We have been collaborating on making some vegan and/or gluten-free options for our Farm-to-Fork dinner. I’ve posted some of the recipes already. Click these link for —–>>>Carrot Cake Pie and ——–>>>>Granola Apple Pie. This week I will bring you my Fig Pistchio and Goat Cheese Pie (what you are currently reading), Chocolate Avocado Pie, and Sunbutter PIe. Plus I will give you my explicit inside scoop on attending the dinner.
On arrival I ran into one of my market friends Kelly. I told her my nerves were in overdrive. I can bake for days. But their is something different about my own creations. About watching people eat them in front of me. Plus there is the artist in me. While I am baking, I am consumed. Consumed in a flurry of creating. I have passion tunnel vision. I am so in the process. By the time I finish I am so wrapped up in what I’ve made that I need a little separation before my brain goes into overdrive of what I want to change. What I would do differently. Rethinking my pan options. Regret of not pulling a pie just 2 minutes earlier. All these thoughts start to circle my brain. Doubt creeps in. I have to go to a quiet meditation space and get back my confidence. I always say I am a recovering perfection, but it rears it heads most often when I am creating. So expressing this to Kelly, she reassured me that my pies were good. She’d had a little piece of this goat cheese pie when they were cutting it. It’s good Whew, that at least put me in ease. The crust wasn’t a little over-done? This pie was the one I was crust concerned (well this and the apple and how they were going to get the carrot cake out of a tart pan. What was I thinking). She put me at ease. No the crust was perfect.
This was conceptually my favorite pie. My boyfriend had called me a few weeks ago. He was shopping for me (shocker). For some reason I had the impulse to ask if they had some dried figs. When Cathy and I were brain-storming, they came back to me. Hmm….wouldn’t these be good with pistachios? I frequently do pie crusts out of nuts. Hmm…while I’m at it, why not tweak the goat cheese filling I’d done on my blueberry tart (click this now, it is one of my favorite all-time recipes). I liked it. Continue reading “Fig Pistachio and Goat Cheese Pie”