Is This Really Necessary

I like to eat an apple almost everyday especially when the local farms start picking.  I do take stock in the old adage "An apple a day keeps the doctor away" and "Apples are natures toothbrush".  Also they just taste good eating one out of hand.  While a good piece of pie is delicious and my apple crisp is sought out by certain family members...eating just the apple as is the best way to go. 

But the frustrating part of all of this is those stinking labels they plaster over all the fruit these days.  It took me seven (7) attempts to remove that little tiny label...REALLY?!  And then they wonder why people don't eat more fruit?!  Is it not possible to make a label that comes off with one good pull...these labels are as bad as those labels on things you by from Home Goods...aren't they the worst?!  No the apple labels are worse really!

Seven tries and I finally was able to remove the label off my little apple!

Okay my moaning and groaning is over...now I have to get those seven little sticky pieces off my thumb...wash the apple and I am good to go "brushing" my teeth and keeping the doctor away as I eat my crunchy pomme.

Elizabeth

Isle of Capri Pesto 2012

This past Sunday was "pesto making morning".  This year I had some beautiful basil...so naturally a freezer full of pesto for the winter is a must have.  When my nephew Seth and I went to the Trade Secrets Show in Sharon CT this past spring, we made as usual a beeline to the herb farmer.  He has Genovese basil which is the gold standard for making pesto.  While all others are okay, Genovese is the best!  Seth and I always buy a lot of pots and home we go with pesto dreams on our minds.  We also pick other things up but the basil is a must have.  

So Sunday morning I gathered all the ingredients and made three batches using The Barefoot Contessa's recipe.  I filled the containers almost to the top and then pouedr a thin layer of olive oil over the pesto which creates a barrier from exposing the pesto to the air which prevents oxidation which causes the pesto to darken to the brown color we all have seen...while it doesn't hurt the basil it does make the eye appeal less than desirable. Once I had everything done, tops go on, labels placed and off to the freezer.  

My mise en place...garlic, salt, pepper, olive oil, pine nuts, walnuts,
Parmesan cheese and the star of the show the Genovese basil.

Already for the freezer...YIPPEE!!!!!

I can't help but look at this bounty and imagine all the things I will be making...pasta with pesto, pizza, salad dressing, garlic basil bread and the list goes on...I will gift a bit of this booty to friend just because!

Elizabeth

Butternut Soup Plus

So the winter squashes are just starting to show up at the farm stands...hard to resist a glorious butternut squash.  I decided to make a soup as there is a chill in the air lately so a bowl of soup for supper hits the spot.  With a handful of ingredients homemade soup can be made in a jiffy.

I peeled the butternut and parsnips and roasted them
sprinkled with a little salt and pepper and a drizzle olive oil.

Gorgeous leeks washed under running water to remove any
sand and then diced into small pieces.

A mis en place being prepared of minced garlic, sage, leeks and
ready to now peel and dice some apples
which are now coming in as local
early picks.

A quick saute and these aromatics are tender
and ready to add to the pot with the
roasted butternut and parsnips.

I used my immersion blender to make the soup into a creamy
blend...I do not take it to a totally creamy base as I like a bit of
texture in the soup...with a splash of cream another level of
creaminess is achieved.
Placing the soup base in the blender would work as well.

A perfect bowl of pre-autumn goodness.
Topped with homemade seasoned croutons.

Do you ever make something off the cuff and have it turn so good you want to repeat it...only to forget how you achieved it?  This soup is one I want to make again...so recording the ingredients and steps is a must!

Elizabeth

Bumper Tomato Crop

Nothing better than going out to the garden and gathering tomatoes in a basket...I grow many varieties as I love all the different colors, sizes and shapes.  I just stare at this bounty as I marvel at wonder of it all!

Fresh from the garden...all warm from the sun.

Summer colors!

One of my favorites...Mr Stripey!  

Another favorite...an heirloom called Garden Peach.

Aren't these cherry and pear shaped little tomatoes delightful?!

My affair with fresh picked, sun kissed tomatoes just makes me a happy happy gardener!

Elizabeth

Sweet Corn

Well this has been a great year for corn!  I enjoy a good ear of corn but I just love it cut off and simply sauted with olive oil, some small diced green pepper and onion, a sprinkle of salt, pepper and a pinch of crushed red pepper..so so good!

A fast sauté  of aromatics and the house smells delightful!

This mix is good as is or added to anything...a soup, omelet or frittata, or even guacamole which I did for company last week...boy did that ramp that avocado up a few steps, my company couldn't stop eating it!

Just cut the corn off the cob, add to the pan and in about 3-5 minutes a wonderful
side dish has been prepared.

So there you have it.  This concoction freezes well...just make a big batch and sweet corn will be at your fingertips all the cold winter long.  

Elizabeth

Succotash Rhode Island Style

Growing up this was the time of year my grandmother always made a huge pot succotash.  We never had just one meal of succotash in the summertime but we had as many as we could fit in while the shell beans and corn were available.  It was the kids job to sit on the porch and open the beans into the pot and then go down by the shed to shuck the corn.  My grandmother did not want any of the corn silk or mess on her clean porch or in her immaculate kitchen.  Once we finished our tasks after being told more than once to get moving and stop lollygagging...everything was added to that one big pot and cooked through with a piece of salt pork for flavor.  Once finished this wonderful concoction was ladled into a bowl and served with a crusty piece of bread...so simple, so easy, so good.  

I have carried on the tradition because I can't imagine a summer without succotash...not only because it tastes so good and healthy but because this pot holds a bounty of memories I wouldn't trade for anything.

Shell beans in all their glory.

Fresh shucked corn cut of the cob.

The starch in both the beans and corn make the broth creamy. 

With the addition of fresh potatoes the meal is complete.

I am so thankful Nana taught me to make succotash...and even more thankful for having her in my life.
Elizabeth

Pure and Simple Lima Beans

After going to the farm stand the other day I ached to get theses lima beans cooked.  I think it took longer to get them out of the pods then to eat them!  I simply steamed them till tender, placed them into a bowl with salt, pepper and a little butter and that was my lunch...better than a steak!

Perfection in a bowl.

One of summers jewels...long live summer!

Elizabeth

Walker's Roadside Stand in Little Compton

I adore Walker's Roadside Stand in Little Compton.  If I am anywhere near that area I make a bee line to Walker's.  I can even find excuses to be near that area so I can get to Walker's.   The produce is fabulous.  It is fresh and top of the line.  The variety is like none other.  The staff is helpful and friendly.    

The cut flowers are not just run of the mill...the selection is not just the usual but also the unusual...each bouquet is unique and that makes it hard to decide which one to take home.  The selection of squashes, lettuces, eggplant, tomatoes, beans, fruits are all so wonderful.  I never leave disappointed.

261 West Main Road
Little Compton, RI

Today I chose two varieties leaf lettuce...once home I soak them the leaves in cold water,
give them a spin and I have lettuce for the week

This is the time of year to make sure you get Walker's...fresh lima beans.
They are a bit of work to take out of the thick pods but well worth it!

I picked all I needed to make succotash...shell beans, corn and potatoes.

Yellow summer squash and two varieties of patty pan squash.
All small and tender just right for a simple steam and
then right to the dinner plate with some butter, salt and pepper.

I am a happy girl when I get home from Walker's...actually even happier if I stop at Gray's in Tiverton...I can't get home without passing the ice cream shop...so why not stop?!

Elizabeth

The Pond Has The Vapors

This is the time of year when the pond has the vapors...when the water is warmer than the cool morning air.  When I walk down to retrieve the morning paper my eyes are greeted with this magical vision.  The mist rising up and making everything look dreamy.  It does change as the sun rises but this time of the morning is simply delightful.

Even as the mist dances on the water reflections
still appear in as smoky contrast.

As you can see the leaves are just starting to change...how did this happen so fast?
My float awaits me to finish out the warm days left to us till the autumn air arrives.
It is tied to the dock so it doesn't take off...nor I when I rest upon it.

The ever changing pond has been my solace.

Elizabeth

Eggplant Meatballs

I was looking at the local flyer for Dave's Market and saw they were making eggplant meatballs...that intrigued me.  Since I like a good vegetarian meal this was right up my alley.  I decided to make my own and they turned out just fine.  The other day when in the market I decided to check Dave's out...at $7.99 a pound that is all I did...since I had my own at home... I may buy a couple next time just to compare but what I made was very very good.  Only thing I would do different is after roasting the eggplant I would place the pulp in a sieve and drain the excess liquid out...other than that I am very pleased with my recipe.

Roasted eggplant scooped out of the skin

Homemade flavored breadcrumbs

Breadcrumbs and eggplant combined and seasoned with
fresh chopped basil, oregano, crushed red pepper flakes,
garlic powder, grated Parmesan cheese, a little olive oil and salt and pepper.

Rolled to "meatballs" and placed on a Pam sprayed baking sheet
You could also line with parchment paper...
because there is little fat in this recipe meatballs will stick to baking sheet.
Bake at 375 degrees for about 20 minutes...
just to firm up and dry out so they hold their shape.

All done...look good!

I made my own spaghetti sauce since the garden is overflowing with tomatoes...
So supper was easy...linguine from Chef A Roni (one of my favorite stores),
my own spaghetti sauce and eggplant meatballs with fresh grated reggiano parmigiana!
PERFECTION!!!!!

A delicious way to have a meatless meal...

Elizabeth