Goodness, it’s a good thing I do the New England updates for OLS myself, since I’m frequently quite tardy getting my own entries up!
This week, our crispers runneth over. Meals are required to use at least six different vegetables. This one contained no less than 10!
We had large, not-really-tossed salads with lettuce, radicchio, cucumbers and carrrots (if you’re counting, that’s 4).
And pasta with tomato, fennel sauce (onion, pepper, fennel, garlic, zucchini, tomato = 6!).
- All vegetables: Ledgewood Farm or The Community School
- From away: olive oil, pasta, cheese, dressing
I have this week off and I’ve already done some putting by – I’ll post an update soon.
Yum, the fennel tomato sauce sounds good – I’ve been trying to get more into making tomato sauces. Did you have a recipe for it?
Hi, Erica! I wish I could say I have a great recipe, but I sort of winged it. I think it would be better with more tomatoes than I used, to make it “saucier.” It was more like a cooked salsa, if that makes sense.
I just sauteed onions, fennel, peppers and zucchini, added in a few cloves of garlic until I could smell it, then added chopped tomatoes and some crushed red pepper. I also ended up adding a little tomato paste toward the end.
I think you could come up with something even yummier!