Don’t love fish… but…

It’s really good for you and you should eat it once in a while. I enjoy butchering, so I want down to the “docks” and bought a whole striped bass when they were in season. Double wrapped in the freezer, they last quite a while. I like lot’s of lemon. And, I cheated with Near East Cous Cous.

 

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Frost came early in N.E.

I’m super behind in posting, but I wanted to get one out today. The first frost came super early this year, knocked out my fall green beans, the last of the tomatoes, and the peppers… before they even turned red. My fall pea plants have not produced a single pea. However pea tendrils are always delicious… if you have the patience to pick them. Here they are with sliced flat iron steak and parsnip puree from homegrown parsnips. The tendrils are sauteed very quickly with EVOO, salt, and pepper and tossed with lemon juice before serving.Flat Iron

Just joined a meat share

So, if you don’t know, a meat share is like a farming coop… but for meat. I’ve been looking for one for a while. But they either aren’t accepting new people, are crazy expensive, or you mostly get ground meat. But I think I’ve found what I’m looking for.

I just joined Walden Local Meats. This was my first meal. Flank steak with parsnip puree from homegrown parsnips and homegrown sauteed pea tendrils. The best flank steak I’ve ever had.

 

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Homemade quick tomato sauce

Fresh in season tomatoes with relatively thin skins are really easy to use for a quick sauce no peeling (concaseeing) involved. Dice and saute in a hot pan with toasted garlic. Add basil and parsley at the end as needed. They start out quite liquidy, but cook down nicely. And you’re not likely to even notice the skin.

 

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The end product with freshly grated parm.
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Step one with “Aunt Ruby’s German Green” tomates from my garden. 
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Halfway reduced to sauce consistency (a different batch) with Black Krim and other varieties from my garden.

Chiffonade. Not just for basil anymore!

I’m a big believer in slicing my herbs, not chopping them, especially soft herbs. Everyone gets all gung-ho to chiffonade basil, which by the way you don’t have to really roll into a super tight bundle. But nobody respects that parsley, et. all.  Just grab a handful in your “claw” hand and slice thin. With only one cut with a sharp knife you get more flavor, less leaching, nice presentation, and it last several days if you do extra.

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Easy dinner

Pork Tenderloin. Season. Sear. Roast at 350 on a rack. I do it in the toaster oven.

Asparagus. Trim. Boil. Saute in EVOO with S&P. Lemon.

Potatoes. Cut. Season. Sear. Toast at 425 for about 30 minutes.

Garnish with aged balsamic or sea salt if you want to.

Dinner. Done!

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