OUR OWN PRODUCE: Rhubarb, spinach, collards, kale, swiss chard, escarole, both loose-leaf & head lettuce, radish & herbs & strawberries, yum!
Fresh Salsa: Soon to be made with our garlic scapes.
Herb-Chevre Dressing: Made with local chevre & local organic buttermilk.
Weekend Pies: Strawberry-rhubarb! My favorite. Also shortcakes.
Bread: Tues: my multigrain & Otter Creek Bakery Wood-Fired Sourdough! Fri: Otter Creek Bakery bread.
New Scone Schedule: Currant - Mon. & Tues., Ginger - Weds. & Thurs., Cheese & Herb - Fri. & Sat.
Cookies: Macaroons, then Peanut Butter.
As planned, I am not preparing much to-go food for the summer. Instead, I hope to keep you inspired with our produce and recipe ideas.
Menu Ideas: Last week, we had an amazing local steak, quickly seared in butter & olive oil with salt & lots of pepper, served with a crunchy Romaine & radish salad with chevre dressing and wood-fired sourdough bread. All available here except the steak.
For lunch the other day, I sautéed some Elmer Farm zucchini, then added escarole briefly, chopped tomatoes, bits of local bacon and feta (or blue cheese) & sprinkled some oil & vinegar on top.
BLTs!
Vegetarian, or not: via my friend Lauren W., from Madhur Jaffrey’s “World of the East: Vegetarian Cooking”, here is a delicious lentil & spinach dish:
1 ¼ lbs. Fresh spinach, well washed
1 medium onion
5T olive oil
2 cloves minced garlic (or scapes!)
1 cup dried lentils, washed & drained
1 ½ tsp. Salt
1 tsp. Ground cumin
1/8 tsp. Freshly ground black pepper
Cut spinach into strips. Cut onion into fine rings. Heat oil in a large pot on med. Add onions & garlic. Stir and saute 2 minutes. Add lentils & 3 cups water. Bring to a boil, cover, lower heat & simmer 25 mins., until lentils are tender. Add spinach, salt & cumin. Stir to mix, simmer covered 10-15 mins., stirring occasionally. Remove from heat & add black pepper and optionally parsley or cilantro and/or tomatoes. Enjoy!
No comments:
Post a Comment