This year I finally feel like am able to partake in the seasonal eating I have always wanted. I am not ashamed to say that the main reason I love farming is because I love eating. Yes there are the added benefits of being stewards of the land, connecting with place and family and teaching my children about a valuable, hard working lifestyle where all are important. But really if it didn’t taste so good I don’t know if I would still be doing it.
Now that we are finally finally in the season of plenty it is such a joy to go to our harvesting fridge and see what we have left over from our CSA deliveries or heading out to the field to see what’s available for lunch. Whether it be a quick stir-fry or roasting up some delicious veggies or a salad. Oh so yummy. I don’t know if I would say I am becoming a food snob but the flavors of food direct from the field are so unsurpassed it is hard for me to eat them out of season anymore.
Here are a couple of the dishes I have been living on lately
Tomato Basil Salad
1 or 2 large tomatoes (heirlooms are wonderful especially Striped Germans) chopped
2 garlic cloves
1-2 TBSP olive oil
1 TBSP Balsamic vinegar
1/4 cup chopped fresh basil
1/2 tsp salt
Mix together and let sit for about 15 minutes for flavors to meld. This especially important if the tomatoes are cold.
My mother first made this for me from a recipe from somewhere, but I am not sure where that original went so I have just been playing with the portions myself. Now this is almost a nightly meal for me during tomato season.
Amy’s Favorite Salad Nicoise
2-3 garlic cloves
1/4 cup toasted walnuts
3/4 cup loosely packed chopped fresh basil
juice of 1 lemon
2 TBSP red wine vinegar
2-4 TBSP olive oil
1 tsp dry mustard
1/2 tsp of salt
Put cloves and walnuts in blender and pulse to grind. Add the basil, lemon juice and red wine vinegar. Then with blender running drizzle in enough olive oil to make a nice dressing consistency. Stir in dry mustard and salt.
For the salad for 4 good sized salads
One head romaine lettuce chopped
4 hard boiled eggs chopped
1/2 pound fresh green beans blanched
3-4 red potatoes boiled until tender in bite sized pieces
2-3 sliced heirloom tomatoes
Put down a bed of lettuce followed by potatoes and green beans (note they should be room temperature by running under cool water). Sprinkle chopped eggs and crumbled tuna on the top with slices of tomato on the side. Top with dressing and enjoy.