{"id":32621,"date":"2014-06-29T10:17:31","date_gmt":"2014-06-29T14:17:31","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=32621"},"modified":"2014-06-29T23:38:30","modified_gmt":"2014-06-30T03:38:30","slug":"farmers-market-special-ii%e3%83%95%e3%82%a1%e3%83%bc%e3%83%9e%e3%83%bc%e3%82%ba%e3%83%9e%e3%83%bc%e3%82%b1%e3%83%83%e3%83%88%e3%82%b9%e3%83%9a%e3%82%b7%e3%83%a3%e3%83%abii","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=32621&lang=en","title":{"rendered":"Farmers Market Special II
\u30d5\u30a1\u30fc\u30de\u30fc\u30ba\u30de\u30fc\u30b1\u30c3\u30c8\u30b9\u30da\u30b7\u30e3\u30ebII"},"content":{"rendered":"

\"67\"<\/a><\/p>\n

Farmers Market Brunch<\/strong><\/p>\n

Since I enjoyed preparing a meal using what I got from the farmers market last weekend<\/a>, I decided to make a farmers market special again this week.<\/p>\n

<\/p>\n

This weekend we got super sweet sugar peas, beautiful Chinese broccoli, extremely white and juicy sprouts, and very fragrant Thai basil.<\/p>\n

So the main feature of this week’s farmers market special was stir-fry! I thought these vegetables were all great candidates for it.<\/p>\n

So I fried them on a high heat for only a few minutes.<\/p>\n

Everything was already edible (and delicious) raw, so I didn’t want to cook them too long.<\/p>\n

This quick cooking method is for bringing the flavor out of the vegetables rather than making them tender.<\/p>\n

So even after cooked all the vegetables were still nice and crunchy, and they tasted so fresh.<\/p>\n

The stir-fry was served with red quinoa and a fried egg.<\/p>\n

I also prepared sweet soy sauce for the stir-fry.<\/p>\n

I was planning to use the pee wee eggs that I got from the farmers market last weekend, but the last four eggs left were already spoiled after a week. (to make this fried egg I used a regular egg I got from a grocery store.)<\/p>\n

This is a lesson for me. Fresh things do not last long.<\/p>\n

There is a phrase in Japan, “cherry blossoms are beautiful because they only last for a short period of time”.<\/p>\n

I think you can say the same thing about food as well.<\/p>\n

Farmers Market Special II Menu<\/strong><\/p>\n

– Quinoa with Thai basil
\n– Stir-fry with sugar peas, sprouts, Chinese broccoli, and green onion served with maple soy sauce (2 soy sauce: 1
\npure maple syrup)
\n– fried egg<\/p>\n

\"42\"<\/a><\/p>\n

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\u76ee\u7389\u713c\u304d\u306f\u3001\u5148\u9031\u672b\u306b\u30d5\u30a1\u30fc\u30de\u30fc\u30ba\u30de\u30fc\u30b1\u30c3\u30c8\u3067\u8cfc\u5165\u3057\u305f\u30d4\u30fc\u30a6\u30a3\u30fc\u30a8\u30c3\u30b0\u3068\u3044\u3046\u5c0f\u3055\u76ee\u306e\u5375\u3092\u4f7f\u304a\u3046\u3068\u601d\u3063\u3066\u3044\u305f\u306e\u3067\u3059\u304c\u3001<\/p>\n

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\"68\"<\/a><\/p>\n

\u30a2\u30e1\u30ea\u30ab\u4e2d\u897f\u90e8\u3067\u306e\u79c1\u305f\u3061\u306e\u666e\u6bb5\u7740\u4e8c\u4eba\u66ae\u3089\u3057\u306e\u69d8\u5b50\u3092\u3001\u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0After Hours<\/a>\u306b\u3066\u7db4\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n

\"\"<\/a><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!
\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Farmers Market Brunch Since I enjoyed preparing a meal using what I got from the farmers market last weekend, I decided to make a farmers market special again this week.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,27],"tags":[],"class_list":["post-32621","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-egg"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32621","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=32621"}],"version-history":[{"count":18,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32621\/revisions"}],"predecessor-version":[{"id":32666,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32621\/revisions\/32666"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=32621"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=32621"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=32621"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}