Today Anna and I slept in and I made a simple breakfast. I had some loose-leaf Chai Tea.
Two slices of whole wheat bread with apricot jam, scrambled eggs (1 whole egg, 1 white), and a quarter of an avocado. I love avocado with everything!
Really good jam!
Then, we set out on a long walk to the Brooklyn Flea. I wanted to give Anna a good walking tour through this part of Brooklyn, and I decided to take you guys with me!
I know a lot of people who live elsewhere picture NYC as huge sky-scrapers with no open sky- like Times Square. But each of the outer bouroughs- Queens, Staten Islan, the Brox, and Brooklyn, look very different than Manhattan.We walked through downtown Brooklyn to an area call Fort Greene, filled with old factories, homes, and brownstones. This area has been kept up and restored very nicely.
So we set out, and saw…
A pink school!
Brooklyn Academy of Music,
and lots of adorable restaurants.
There’s Anna, making her blog debut! We passed some wonderful old homes- from when Brooklyn was farmland!
And brownstones- there are endless streets full of these homes.
I love how GREEN it is here. Doesn’t look like “New York”, right?
We finally got the the Flea!
Anna checked out some dresses.
And we found McClure’s Pickles! With samples. These guys were really nice and explained their whole pickling process to us.
Everything was really good. I actually decided to get some relish because it was, hands down, the best relish I have ever tasted. Its filled with dill and very fresh!
On the way home, we stopped at the farmers market in Fort Greene park.
I bought some gorgeous heirloom tomatoes- after sampling a ton! I also bought some organic greens, squash blossoms, cucumbers, an eggplant, and red plums. Anna had the great idea of centering lunch around the squash blossoms. I was in the mood for salad. So, we decided on stuffed squash blossoms on a bed of greens and tomatoes. We both have had this at restaurants, but we have never tried to make it at home. Today was the day!
We bought some ricotta on the way home from Trader Joe’s, and some whole wheat flour for a thin crust. The flour was mixed with a little bit of seltzer. The ricotta was mixed with an egg yoke, salt, and pepper.
We stuffed the blossoms with the ricotta mixture using a small spoon.
Dipped them in the whole wheat flour and lightly fried them in Sunflower Oil on medium-high heat. We made sure the pan was hot before placing them in.
They only needed about 2 minutes on each side. We placed the browned blossomed on paper towel.
We also lightly sauteed a few extra blossoms in a small pat of butter, salt, and pepper.
We placed the blossoms on a salad of organic greens- dandelion, baby spinach, and baby lettuce, with a ripe heirloom tomato. We dressed the salad with lemon and olive oil.
It was light, satisfying, and incredibly flavorful lunch.
This meal was so much easier and quicker to make than I had expected. The whole process took about 15 minutes from start to finish. If you can find squash blossoms in your area, I hope you’ll give this a try! And please let me know how it goes if you do!
I’m off to the gym for some circuit training and possibly into the city for pizza tonight. Hope you all are having a wonderful and relaxing weekend!