My apologies to all the good people organizing One Local Summer ’09. I’ve been a slacker, slacker, slacker!
I should say, we are still eating out of our freezer. It’s June, and we’re still supplementing the first of the green stuff with frozen beans, corn and zucchini. A month or so ago I figured I’d gone overboard freezing stuff last summer; now I’m grateful!
So, by way of contrition, I offer three meals for the good of the order!
First, smoked Rock Farm ribs, slow-baked Meadow’s Mirth Jean’s beans and an apple-rhubarb pie:
For goodness sakes, folks, have you made a pie crust with lard yet? Have ya?
The locals: Ribs, beans, apples, rhubarb, honey, butter, lard, flour
From away: Salt, spices, molasses, sugar.
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Next, a grill-roasted local chicken with Maine russets and zucchini from the freezer:
The highlight of this meal (besides the yummy chicken) was the fresh dill and chives from the yard!
The locals: Chicken, zucchini, potato, honey, dill, chives, butter
From away: Salt, pepper, soy sauce, olive oil.
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After our first CSA pickup, I used arugula in a little pesto for a steak:
I have to say, I don't love arugula (I've tried, leave me alone). But in a pesto with some pine nuts, parmesan and olive oil, it's pretty okay on a perfectly cooked, lean steak!
The locals: Rock Farm steak, arugula, butter, lemon-thyme, parsley and chives from the yard (starring in the herbed pasta).
From away: Olive oil, pine nuts, parmesan, salt, pepper, pasta
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So, for those of you still following along – thanks for sticking with me! I’ll check in again soon!
Nothing wrong with catch-up posts! The fresh dill and chives combined with the potatoes was my favorite part
A natural pairing.
Try arugula pesto on a pizza. Or combine it with sundried tomatoes in a pesto. You will hear the angels singing.
Ali
Mango: I was actually surprised by how great dill and zucchini went together – why have I not done that before?
Ali: I have some leftover “ovendried” tomatoes that I should use up – I’m so mixing them in with the leftover pesto tonight. Thanks for the tip!
So did the angels sing?
Ali – I’m trying it this week – new load of arugula today from the CSA – I’ll let you know!
Still eating from the freezer–I love it! Me too! No worries about the posting frequency…I think we’re all mostly in similar boats. Life happens. Enjoy what you can when you can!
Those sure were some good looking ribs…I have a friend in NH I could visit and while I’m in the ‘hood…
Come on over, Sophie!
That all looks so good, especially that steak! I love arugula pesto…I usually cut mine with another herb, something less bitter and use walnuts instead of pine nuts. It seems to sweeten it up just a bit, and even my kids LOVE it. I am so curious about freezing zucchini…does it limit what you can do with it when you cook it? Seems like it would defrost too mushy to maybe just throw on the grill…I’m planning on having lots of squash this summer, so I think we’ll need to freeze it!