"Pounding fragrant things -- particularly garlic, basil, parsley -- is a tremendous antidote to depression. But it applies also to juniper berries, coriander seeds and the grilled fruits of the chilli pepper. Pounding these things produces an alteration in one's being -- from sighing with fatigue to inhaling with pleasure. The cheering effects of herbs and alliums cannot be too often reiterated. Virgil's appetite was probably improved equally by pounding garlic as by eating it."
-Patience Gray
Store In The Fridge:
Serrano Peppers – Northern Neck Fruits and Vegetables
Corn – Northern Neck Fruits and Vegetables
Cucumbers- Northern Neck Fruits and Vegetables
Green Beans – Northern Neck Fruits and Vegetables
Basil – New Morning Farm
Store In a Cool Dry Place:
Romanian Red Garlic – Northern Neck Fruits and Vegetables
Field Ripened Tomatoes-Northern Neck Fruits and Vegetables
we will have some nectarines and plums available for members until they run out. please feel free to take what you know you can use.
Recipes and Information:
romanian red garlic: This is a Porcelain variety that started out in Romania and was imported to Canada. This garlic usually has about 4 or 5 cloves to each bulb and is described as being "hot and pungent with a healthy, long lasting bit." The flowering scapes on this variety can reach over 5 ft. tall.
serranos:These have thin walls, so they don't need to be charred, steamed, and peeled before using. Five times hotter than jalepenos.
Pesto
1-2 cloves garlic
2 T pine nuts (or walnuts)
1 C basil leaves
1/4 C olive oil
1/4 C grated Parmesan cheese
salt & pepper
by hand:
The traditional way of making pesto is with a mortar and pestle. Start by adding basil, garlic, salt, and pine nuts to the mortar and grinding them to a paste. Pound in the cheese. Finally whisk in the oil until you have the desired consistency.
food processor method:
roughly puree the basil leaves, garlic (pressed or sliced thin) & nuts in a blender or food processor with enough oil to facilitate mixing. Then stir in the remaining oil & cheese, and season to taste with salt & pepper.
Mexican Pico De Gallo:
1 white onion, finely chopped
4 small or 2 large ripe plum tomatoes, seeded and finely chopped
2 or 3 jalapeño peppers, seeded and finely chopped
½ cup fresh cilantro leaves, chopped
1 tablespoon lime juice
Salt to taste
Combine all the ingredients, cover, and refrigerate for an hour.
Nicoise Salad Recipe
INGREDIENTS
Vinaigrette
1/2 cup lemon juice
3/4 cup extra-virgin olive oil
1 medium shallot, minced
1 Tbsp minced fresh thyme leaves
2 Tbsp minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
Salad
2 grilled or otherwise cooked tuna steaks* (8 oz each) or 2-3 cans of tuna
6 hard boiled eggs, peeled and either halved or quartered
10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered
Salt and freshly ground black pepper
2 medium heads Boston lettuce or butter lettuce, leaves washed, dried, and torn into bite-sized pieces
3 small ripe tomatoes, cored and cut into eighths
1 small red onion, sliced very thin
8 ounces green beans, stem ends trimmed and each bean halved crosswise
1/4 cup niçoise olives
2 Tbsp capers, rinsed and/or several anchovies (optional)
METHOD
*Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through.
1 Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
2 Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss warm potatoes with 1/4 cup vinaigrette; set aside.
3 While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter (I used two serving platters, shown in the photos). Cut tuna into 1/2-inch thick slices, coat with vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in bowl; arrange tomato-onion mixture on the lettuce bed. Arrange reserved potatoes in a mound at edge of lettuce bed.
4 Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste; arrange in a mound at edge of lettuce bed.
5 Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.
with thanks,
christy and tom
No comments:
Post a Comment