A Visual Tour of My Saturday Morning in Ann Arbor

30 Oct

Okay, this has nothing at all to do with being vegan.  However, wouldn’t it be nice if all these Mud Bowl participants and spectators were vegan?

Giant Rutabagas at Farmer’s Market!  My mother-in-law introduced me to the delights of eating these monster vegetables.  So, so good!  By the time I saw these, I already had too many veggies to cook up so I checked with the farmer to make sure she would have some next week and the answer was Yes!

Have you been to the Spice Merchants at Kerrytown Market yet?  They carry an amazing array of spices, teas and grains as well as artisan crafted sea salts beyond your imagination.  All of their offerings are arranged in such an aesthetically pleasing display that invites you to look into each jar and be surprised by what it holds.  Yes, that’s Wild Porcini Sea Salt, Vintage Merlot Sea Salt and Spanish Rosemary Sea Salt.

Black Lava Sea Salt, White Cypress Sea Salt and Pink Hawaiian Sea Salt

Habanero Sea Salt, Chile Verde Sea Salt and Chipotle Sea Salt

Those pictured are just a few samples of the varieties of sea salt offered at this treasure of a shop.  I’m going to attempt to make some vegan candy and caramels so I bought some Fleur de Sel Sea Salt and some Candied Ginger.

After shopping for my sweet nephew, Gianni’s, birthday gift, I headed home with my goodies.  I didn’t even show you the tomatoes, kale, spinach, radishes or spicy salad mix I bought!

Here, however, is my giant parsnip!  All ready to be peeled and chopped to go into……..

Quinoa, White Bean and Kale Stew from Appetite for Reduction. Healthy, Delicious, Comfort Food!  Mine looks very pretty with the red quinoa I bought at Spice Merchants!


2 Responses to “A Visual Tour of My Saturday Morning in Ann Arbor”

  1. vegansunshine October 30, 2011 at 1:48 am #

    Stew sounds so good right now! I didn’t eat dinner! :/
    Mud bowl sounds like it would be very fun to watch!


    • Dana Gramprie October 30, 2011 at 1:58 pm #

      Hi Whitney! If you lived closer, I’d give you some. This recipe makes a lot. My daughter and I each had two bowls and the rest is now in the freezer!

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