libra bento

Hi bento pals, hope your weekend was relaxing and fun! The Saturday farmer's market felt particularly interesting and well-rounded with a richer array of autumn treats, the cool bright air bracing and delicately balanced between warm and cool, summer and winter like the sign of Libra we are currently moving through (Happy Birthday Carolyn and other Libra bentoists!)...

With notions for a Libra astro-bento on my mind, it seemed perfect timing that hubby suggested that we make a bento together using ingredients we'd selected at the farmer's market (Libra being the sign of partnerships and creative collaborations). Many fresh market treats ended up in our jointly made Libra bento including these delicate, vibrant grapes from Reid Orchards:

Exciting to see many varieties of heirloom apples and pears at the market...it is really fall!

vibrant fresh greens...I love mizuna

and a last taste of summer...

a lovely patch of morning glories just beyond the main market area:

We brought home a romantic dahlia bouquet...I've been waiting expectantly for these lush autumn beauties to appear at the market for the last few weeks:

Breakfast with smoked trout, tapenade, chevre from Cherry Glen Goat Cheese Company and yummy farmer's market radishes and tomatoes...

In A Taste of Astrology, my go-to astrological cookbook, author Lucy Ash describes a "sweet and fragrant" collection of Venus-ruled Libran foods to include pears, grapes, figs, cherries, game, peaches, almonds, coriander, cinnamon, celery, roses, legumes and apples.

Hubby and I managed to include many of them in our jointly produced bento (which was quite fun to put together this afternoon)! For his two bento sections, Jamison broiled a delicious buffalo tenderloin medallion from Cibola Farms and arranged it with an heirloom tomato and celery, and also made some yummy market lima beans (aka "butter beans") paired with cinnamon and coriander.

My little green salad features baby greens from Wisteria Gardens with tiny figs and grapes from the market:

A pretty image of the baby greens and October fruits salad taken by Jamison:

and another nice capture by Jamison--of his market "butter beans" with cinnamon and coriander:

the buffalo was excellent...

for the first time in ages, I made spaghetti squash and remembered how really good it is (sure to appear again in upcoming fall bentos)! Here it is blended with some Reggiano Parmesan and goat cheese, topped with cute yellow market tomatoes...

We shared the fruits of our "bento for two" efforts with a subtle fig and plum accented Cabernet Sauvignon from Poets Row, Sonoma County--delish with the soft but deep autumn flavors here.

Have a lovely week ahead and happy cooking, friends!