Last week at the market (August 1), a palate-savvy young customer asked if I made anything with sesame. Though I do have a pumpkin sesame cracker recipe, it occurred to me that, with pumpkin season a couple months away, I should come up with something a little more summery to go with sesame. This cracker pairs fresh zucchini, onions, and tomatoes with organic flax, sunflower, millet, and sesame, cumin, and brava sea salt from generous fellow market vendor Jane Gregg of Spanish Food Works. I’ve been looking for a cracker to use my beloved Egyptian Walking Onion, which creates small bulblets at the top of the stalk (not underground, like most onions), and this was the one. In late spring, the plant is glorious and alien (see photo below)– by now, the bulblets have made the plants so top-heavy that their dry brown stalks lay on their side, seeming to nap on hot August Days.
The resulting cracker is more subtle than the vegan three seed pesto cracker I have been making the past few weeks, meaning that it could be good to eat with a variety of bean or pepper dips.
organic zucchini (Whisper Hill Farm), organic millet, organic flax seeds, organic raw sunflower seeds, organic sesame seeds, egyptian walking onions, cherry tomatoes, filtered water, organic extra virgin olive oil, brava blend sea salt (Spanish Food Works), lemon juice, organic cumin