I know, it is summer and we love to spend time outdoors however the first words out of Mia Rosies mouth in the morning were "Mama can we gehen zu the Kindermuseum heute?" {in perfect "Genglish" translation: Mama can we go to the Children's Museum today?}. So how, could I resist!
We packed it all into one day and met Ron for lunch on the Farmer's Market before heading to the Portland Children's Museum. Both girlies had their - usual - sausage for lunch. I did not buy any of the beautiful produce as we just had our CSA share delivered on Tuesday. But take a look at this beautiful produce - and yes, the produce I have/had at home was just as gorgeous :)
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| Portland Farmer's Market - August 29th, 2012 |
Here we are at our next stop, the Portland Children's Museum...
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| Yes, the girls did paint their faces with white face paint |
Back home it was time - very late start if I may add :) - to think about dinner. We received Italian Plums with this week's produce. Those the kind of plums I grew up with in Germany. They are tart, yet sweet and absolutely delicious. Oh, and how I miss "Zwetschgenkuchen" - it is always one of my favorites when back in Germany. In any case, I first started on the cake which had to go in the oven before making dinner. Please read on, for the pictures and recipe :)
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| Ratatouille - Zucchini, eggplant, onion, garlic, tomatoes |
For dinner, the produce was transformed into wonderful, summery, baked ratatouille served alongside with creamy, comforting polenta. Yes, I know we just had baked ratatouille a couple of weeks ago but summer is almost over and I only make it when tomatoes are at their peak :)
Dessert
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| Zwetschgenkuchen {Italian Plum Tart} |
Zwetschgenkuchen {Italian Plum Tart}
For the dough
- 2 C of flour
- 2 teaspoons Backing Powder
- 1/2 C of sugar, plus 1 teaspoon of cinnamon
- 1 egg
- 1/3 plus 1 T of stick of Earth Balance Margarine {50 gram)
- 3-4 Tbl Almond or Soy Milk
1. Mix in a bowl and knead - by hand - until it turns into a dough
2. Smooth dough into a baking pan {I used my hands as it is a little tricky to work with}
Fruit
- a little over 2 lbs {1 kg} of Italian Plums, cleaned and "butterflied" {pit taken out}
- 1 Tbl sugar, and 1/2 teaspoon of cinnamon
3. Arrange the plums on the dough
4. Sprinkle sugar/cinamon mixture over the plums
Streusel
- 1 C of flour
- 1 egg
- 1 packet of vanilla sugar
- 1/2 C of sugar and {optional} 1/2 teaspoon cinnamon
- Rest of stick of Earth Balance Margarine (dough) {70 gram}
5. Mix in a bowl - by hand. It will be very crumbly
6. Pour the Streusel over the plums
Bake in preheated oven at 360F for about 55 minutes
NOTE: If you are not eliminating dairy, use butter instead of vegan butter
Serve with either vegan whipped cream, dairy whipped cream, or any type {vegan/dairy} of vanilla ice cream!
