Patrizzia is getting a blue bento box, a handmade Jack O'Bento bento box strap (made by yours truly, Sonoma Bento!), a pumpkin ice cube tray, sauce and furikake seasoning containers, and a starburst shaped craft punch.
And the hits keep on coming! I am so happy that bento blogs are popping up everywhere and people are really getting into this healthy, fun way to have lunch. There are so many reasons to love bento: they're economical, environmentally friendly, good for watching calories, nutritionally dense, and KAWAII!
Today's bento features some delicious local items from my favorite farmers. I cooked fresh black eyed peas from Jill at Crescent Moon Farms, and included some chopped Black Pig Meat Co Bacon from Duskie Estes and John Stewart of Zazu and Bovolo Restaurants. They only took about 20 minutes to cook and no soaking! Jill has a variety of fresh shelling beans each year. Be sure to search her out at the markets. I also have a Crescent Moon Farms hard boiled egg. There are tiny cherry tomatoes from Nancy at Middleton Farms, and a few baby carrots and cucumber slices.