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      <image:title>Tips + Tricks - Farmers Market - The windows to our seasons</image:title>
      <image:caption>One of my favorite times of the week is the weekly or biweekly trip I make to my local Farmers Market. Every week brings a bounty of new surprises such as breads, mushrooms, veggies and greens, and fresh flowers. They offer a glimpse to the changing world around us that we so often miss locked in dense concrete jungles. Unless you are growing your own veggies or live in a very rural region, most of the vegetables, grains, and fruit you are purchasing are coming from hundreds of miles away and being processed in ways unbeknownst to you. Here’s some reasons to make the switch to buying at farmers markets.</image:caption>
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    <lastmod>2020-09-27</lastmod>
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    <loc>https://www.uproot.xyz/recipes/tomatosandwich</loc>
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    <lastmod>2020-09-26</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/5f67d90210482f4a960670e0/1600743349211-OUF2P6QHB8TLHX7VN69O/Tomato%2BSandwich.jpg</image:loc>
      <image:title>Recipes - Tomato Sandwich - Tomato Sandwich, Avocado, Mayo, Fermented Peppers, and Nasturtium</image:title>
      <image:caption>This brings together two of my favorite things of all time. Sandwiches, and a perfectly ripe summer tomato. The key to a perfect sandwich starts with the bread. I like using a fresh baguette but anything with a little bit of chew and texture will do. The addition of the avocado and mayo bring that nice balance of fat to cut the acidity of the tomato while those fermented peppers pack a nice punch of subtle heat. I like the peppery notes of nasturtium but it can be hard to find, so an herb such as basil or fresh thyme will suffice in a pinch. Grab a bottle of wine, pack some sandwiches and have a cute picnic in the park while you still have the chance. Nothing beats a perfect tomato.</image:caption>
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    <loc>https://www.uproot.xyz/recipes/ginfizz</loc>
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    <lastmod>2020-09-22</lastmod>
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      <image:title>Recipes - Gin Fizz - Herbaceous Gin Fizz</image:title>
      <image:caption>Gin is one of those liquors that people either love or hate. I am one of those people that love it. It’s hands down one of the most versatile liquors and goes well in everything from a fancy mixed drink to simple G&amp;T. Warming and refreshing at the same. Aside from that it can vary greatly in flavor profiles. The only requirement is that includes juniper berries. For those trying to move to a more sober living there are also a couple of brands that make a great non alcoholic gin, such as Monday or Ritual. These provide you with the chance to be a part of the party without all the negatives that alcohol provides.</image:caption>
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    <loc>https://www.uproot.xyz/recipes/chilledsobanoodles</loc>
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    <lastmod>2020-09-22</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/5f67d90210482f4a960670e0/1600668685481-HEHGL55IQ4RWTM7GAOUS/Soba+Noodles+Fairytale+Eggplant</image:loc>
      <image:title>Recipes - Chilled Soba Noodle Salad - Chilled Soba Noodles with Roasted Fairy Tale Eggplant, Tempeh, Kale, Black Sesame, and Cucumber</image:title>
      <image:caption>This dish is perfect for a lunch time meal prep or just a big ol’ salad for dinner. High in protein, packed with veggies and tossed in a simple dressing it’s a fool-proof recipe that’s next to impossible to mess up. The versatility allows you to use up whatever veggies that may be on their last legs sitting in your fridge. All of the veggies along with the tempeh can cooked the day before but will begin to lose its’ luster after that. If you want, make some extra of the dressing as that will last 4-5 days in fridge and it freakin’ slaps.</image:caption>
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    <loc>https://www.uproot.xyz/recipes/fermentedpeppers</loc>
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    <lastmod>2020-09-22</lastmod>
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      <image:title>Recipes - Fermented Peppers - Fermented Sweet Peppers</image:title>
      <image:caption>Fermentation is one of the oldest preservation methods ever to be physically recorded. This techniques dates back to about 6000 B.C. and is utilized in every culture and cuisine in the world. As with any preservation method, it’s important to use the ingredients at their freshest. These peppers I bought at the market were picked from the ground and are being preserved within two days of each other. As your produce quality decreases, so will the end product. For any fermentation product, a scale and ratio use is preferred, this helps to ensure a consistent product. I use these peppers as a base for pastas and sauces, as a spread on sandwiches and pretty much everything else I can think of. It is extremely versatile and adds a ton of depth to any dish. This recipe should be used as a guide and is fun to mess around and experiment with.</image:caption>
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