Sunday, August 31, 2008
To the roasted potatoes I added some green beans and grilled zucchini. And VOILA, Week #13.Many thanks to Kim who has been there every week encouraging us along with her wonderful reports of our attempts. I feel like I know more "fellow travelers" here in New England and have a new set of wonderful blogs to follow both nearby and around the country.
Tuesday, August 26, 2008
On the third day of the Fair I went to check on Zac and he was GONE!!! Apparently he had started to pass from ripening to the next stage, and when I inquired as to his whereabouts, I was told he had been fed to the pigs. It somehow seems like just the right thing to have done. And the fate of Big Zac reinforced my decision to slice and enjoy my ripe Cavillion melons rather than enter them in the Fair. The melons have been breakfast fare all week. A sweet reward.
Monday, August 25, 2008
Vegetable Soup with Pistou
2 cups of greens beans broken into 1 inch pieces
2 medium sized zucchini diced
1 large onion chopped
6 large cloves of garlic minced
2 large carrots chopped
*1 celery ribs chopped
2 leeks, white part only, washed and sliced
*2 medium sized turnips peeled and diced
1 pound (450 gr) medium sized new potatoes diced
1 pound tomatoes ( 450 gr) skinned seeded and chopped
3 quarts (3 liters) water
A bouquet garni of thyme, parsley, bay leaf and a parmesean rind*
Salt and pepper to taste.
Set aside ½ of the green beans and ½ of the zucchini. Combine all the ingredients (except the pistou) in a soup pot, bring to a boil and simmer covered for 1 ½ hours. Taste and adjust salt and pepper.
Add the reserved green beans and zucchini and the pasta. Cook 10 minutes more or until pasta is al dente.
Serve in wide soup bowls and top each with a serving of the pistou to be stirred into the soup.
You CAN make the soup in advance up to adding the beans, zucchini and pasta.
Low Fat Pistou
2 cups freshly packed basil leaves (75 gr)
¼ tsp salt
2 large garlic cloves
1 medium tomato peeled and seeded
*1 Tbsp olive oil
1 oz (30 gr) grated Parmesan
Place the basil and salt in the bowl of a food processor fixed with the steel blade and turn it on. Drop in garlic cloves and run until all is finely chopped.
Turn off the machine and scrape the leaves down the sides of the bowl. Turn on again and add the tomato and the oil. Puree until smooth. Removes and stir in Parmesan. Transfer to a covered jar and refrigerate until serving.
Thursday, August 21, 2008
Wednesday, August 20, 2008
The flavor simply explodes inside your mouth. It is almost like drinking a fine wine at the peak of its storage. There is subtlety and after taste and resolved and unresolved sugars. It is pure ambrosia.
Meanwhile, Big Zac continues to ripen on the vine. The countdown to glory continues.
Friday, August 15, 2008
Wednesday, August 13, 2008
Mix all the ingredients EXCEPT the zucchini and parsley. Add at the end mixing thoroughly.