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plant matter - Nathan
August 11th, 2006
10:54 pm
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plant matter
4 ears corn
3/4 lb carrots
1/2 lb cipollini onions
1/2 lb beets
1 heirloom tomato
1 hybrid tomato
1 zucchini
1 head garlic
1 hot pepper
cooking greens (spinach, swiss chard)
mixed lettuce

pint of basil leaves
pint of cherry tomatoes
5 plum tomatoes

We had two of the ears of corn tonight, just steamed and dressed with butter. Even better than the corn from two weeks ago.

We also made a tomato-basil-mozzarella salad with the heirloom and hybrid tomatoes (saving the cherry and plum tomatoes for other purposes). The last time we had this salad it was marred by mediocre mozzarella; this time, on the advice of the farm stand staff, we picked up some Maplebrook Farm Mozzarella at whole foods, and it made a big difference. Yum!

There is clearly pasta in our future; most likely, both fresh tomato sauce and the zucchini-goat cheese-tarragon dishes will be occurring soon.

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(4 comments | Leave a comment)

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Date:August 12th, 2006 12:49 am (UTC)
zucchini-goat cheese-tarragon dish? :)
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Date:August 12th, 2006 12:22 pm (UTC)
A pasta dish with a zucchini-goat cheese-tarragon sauce, really. For 4 servings:

Cook 1 1/2 cups dry small pasta (we use penne).
While it cooks, sautee about a pound of thin-sliced zucchini and a half teaspoon of salt in a little olive oil for about ten minutes - it should become very soft. Stir in the drained pasta and 1/2 cup of the pasta cooking water. Reduce slightly, then stir in 3oz goat cheese; stir and break it up until it forms a sauce. Sprinkle with about a tablespoon of chopped fresh tarragon and fresh ground black pepper and serve.

(The original recipe called for mint, but had a note that chervil, thyme, or tarragon would also be tasty. I think the tarragon version is a lot better than the mint version)
[User Picture]
Date:August 12th, 2006 11:38 am (UTC)
Yes, please do tell.
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Date:August 12th, 2006 12:22 pm (UTC)
See above :)
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