Super-big midsummer haul!
yellow crookneck squash
maroon snap peas
Rocambole garlic (with attached scape!)
milk from Milk Thistle Farm
yogurt from Milk Thistle Farm
butter from Ronnybrook Farm
mozzarella from Tonjes Farm
eggs from Flying Pig Farm
hot Italian sausage from Grazin' Angus Acres (for July 4th, just doing our patriotic duty!)
goldenrod honey from Tremblay apiaries
Friday, July 2, 2010
Thursday, July 1, 2010
Long beans cooked with mustard seeds and red pepper, served with toor dal and basmati rice.
It's been quite a while since long beans last appeared on the blog - but it'd be more often if we could find them more frequently! These relatives of black-eyed peas have a deep, delicious flavor with less of the harsh greennness of green string beans, and have an almost dry but chewy texture. In this recipe from Madhur Jaffrey's World of the East, they were flavored with asafoetida, mustard seeds, cumin, toasted urad dal, dried red chilies and cayenne pepper, and at the end of cooking we added grated coconut. If you have those ingredients on hand, you could try this preparation with normal green beans too. We really loved this dish.
Today Lizz picked up yellow sweet cherries from the Columbia greenmarket. (Not Queen Anne cherries, the ones that are bright yellow with blush-red patches - these are a different variety which are a solid, slightly translucent light yellow.)
Wednesday, June 30, 2010
Rainbow trout baked with fennel, carrot and sweet peppers.
We improvised this bake to take advantage of the sweet, fatty flavor of upstate rainbow trout, which bears some resemblance to salmon. (On the basis of that resemblance, we also added a generous amount of dill.) We sauteed the vegetables with some onion before layering them over the fish in a casserole, and then baked it at 350F for about fifteen minutes. We probably could have gotten away with a minute or two less - but this all depends on the size of the fish.
We also had a special dessert tonight: a red currant tart, cooked in the brand new ramekins we acquired thanks to Giselle's end-of-law-school Westlaw Points redemption extravaganza.
Today's supplement, from the Union Square Wednesday greenmarket: eggs, three whole rainbow trout, sweet yellow and purple peppers, green and purple long beans (!), red raspberries, black raspberries, and red sweet cherries.
Tuesday, June 29, 2010
"Spaghetti alla carbonara" with summer squash.
This recipe, from Mark Bittman's How to Cook Everything, substitutes summer squash and an onion for the bacon or pancetta that gives spaghetti alla carbonara its artery-clogging goodness. Never fear, cholesterol lovers: this recipe still calls for some eggs and Parmesan, so we trust it's not TOO healthy.