Fall is definitely on its way, and I have to stop thinking we might still have an actual summer in Wine Country. Oh well. But fall is such a great time of year! To get myself into the autumn mood, I made a bento filled with leaf-shaped roasted potatoes. Yum!
In the upper compartment: an heirloom tomato salad made with lime juice, mustard seeds, cumin seeds, and basil, corn on the cob from the Santa Rosa Original Cerified Farmers Market, and steamed edamame. In the lower compartment: roasted leaf-shaped potatoes, greens from Offerings of the Land, and cherry tomatoes from Triple T Ranch and Ridgeview Farms. I used small leaf shaped cookie cutters to make the potato 'leaves'.
A closeup of the cutie little cherry tomatoes and the roasted potatoes. I tossed the taters with olive oil, salt, and Chat Masala, a spice I picked up at The Savory Spice Shop. It's kind of tangy and spicy at the same time. Really yummy!
The tomato salad was made with tomatoes grown by Larry Wagner of Sebastopol. Larry is always one of the big winners in the Kendall-Jackson Tomato Growing Contest each year. I believe this salad I made contains his Japanese Black Trifele tomatoes. I was lucky enough to take home a few of Larry's tomatoes after out broadcast at the Kendall-Jackson Heirloom Tomato Festival this past weekend. Despite some technical difficulties, it was a wonderful broadcast. And this weekend we will be at the Santa Rosa Original Certified Farmers Market for their bit Tomato Tasting! I love, love, LOVE tomatoes!
I included this bento in Shannon's What's For Lunch Wednesdays blog. Take a look for more inspirational bento ideas.