|Making Pickled Carrot and Cucumber Chips|
Meal 1: Sloppy Joes on Sesame Seed Buns, Pickled Cucumber and Carrot Chips, Three Bean Salad
• Warm the buns and heat the joe on the stovetop. Serve as a sandwich or openfaced.
• Serve the salad at room temp and the pickles chilled.
|I've Struck Gold!|
Meal 2: Cold Cucumber Soup, Spanish Omelette, Summer Crisp Lettuce Salad
• Serve the soup, uh, cold.
• Serve the omelette at room temp or warm it very gently at 275 for 15 – 20 minutes.
• Dress and serve the salad.
Max Hansen taught me this Three Bean Salad. It was such a different beast from the tired old deli version that it was a revelation to me. When I saw Vermont Valley had more green beans available last week, I snatched them up with this in mind. The carrots and cukes from The Tree Farm make our second live fermented pickle of the season. There is a mixture of Berkshire pork and all natural beef from Black Earth Meats in the Sloppy Joe, along with a few of the last remaining jars of our tomato puree from last season to round out this down home dinner.
We have had a surfeit of eggs backed up from our time out east, so we needed a dish to catch up a bit and this Spanish Omelette or ‘tortilla’ paired with the first harvest of Tree Farm Yukon Gold potatoes and kale from our garden seemed just the ticket. We also took some of those Tree Farm cukes and pureed them with onions, organic white beans, garlic, and some fennel along with Sugar River Dairy yogurt and a little backyard mint to make a nice cool summer soup. The lettuce for the salad is from Vermont Valley. Enjoy!
|Home from Market Morning|