Salad of random green stuff

The kids and I picked up the CSA today from Gorman Farm.  It's a fun reading, counting, and measuring lesson, though we try to go earlier, so we don't irritate commuters with ChaseKBH's spelling and lack of understanding about what half a pound feels like.  Today we ended up going later than is ideal, but we had a blast picking out our items.  Of great interest was three pounds of cucumbers, which are to become pickles.  ChaseKBH is adamant that we only make cute pickles, not grossie or ugly pickles.  I have no idea why he cares so much about the appearance of the pickles.

There was a bonus table at the CSA today, but we ended up not taking anything, as we are behind having done so much traveling.  We did trade our squash for a second head of lettuce, as squash is just not well enough liked in this house for the quantities of a mid-Atlantic harvest.  We also got a beautiful bounty of garlic that I'm looking forward to using extensively.  

It was way, way too hot to cook for real.  I cheated and microwaved some corn on the cob (the almost-four year old doesn't really care), and pan-sauteed some frozen chicken breasts, and made a big salad with random green stuff.  It seemed to be a hit, though the husband believed the dressing was too acidic.  We're out of olive oil, but the oils used seemed to work well.  The salad might have been a bit overdressed, but eh, proportions are easy to fudge a bit.  As for the verdict, well, the almost-four-year-old ate a bit of chicken, a bite of leaves with nothing on them, some cucumbers, and a lot of corn.  The one year old ate corn, leftover pasta, and some cucumber.  The grownups finished a large bowl of salad.

Random Leaves Salad

I suspect that the same thing could be done with pretty much anything that's green and can be eaten raw.

Ingredients:

1 large head red or green leaf lettuce (we used red), washed and torn into bite sized pieces

2 giant handfuls of basil, stemmed, washed and large leaves torn into bite sized pieces

3 giant handfuls of parsley, stemmed and washed

2 teaspoons salt, divided

1/2 cup oil (I used grapeseed, canola, and about a 1/8 of a cup of truffle oil)

2 cloves of garlic

Juice of one large juicy lemon

1 teaspoon pepper

1 cup roughly torn basil

Method:

- Rinse leaves, dry well (spin in a salad spinner), and sprinkle with 1 teaspoon salt.  Set aside.

- Add 1/8 cup oil, garlic, lemon, salt, pepper, and basil to a blender.  Pulverize.

- Slowly drizzle in remaining oil until desired consistency is achieved.

- Taste.

- Drizzle in oil and/or lemon as needed to balance.

- Toss leaves with the dressing, set rest aside for another day.

- Top with grilled or pan sauteed protein if desired.

Garlic Scape Pesto Gnocchi

I am a big fan of the garlic scape in the spring and early summer.  A garlic scape is the flower stalk of the hardneck garlic plant - it is removed to concentrate energy in the bulb.  It is also delicious spring eating.  It has a much milder flavor than garlic, but can be used where one uses garlic.  To me, garlic scapes and strawberries are the beginning of the season of local produce in Howard County and the rest of the mid-Atlantic.  

Steamed garlic scapes are almost sweet.  Sauteed garlic scapes remind me of garlic-sauteed green beans.  They can be blanched and tossed into salads. But one of the great joys of garlic scapes is the infinite number of sauce preparations that the simple garlic scape can make sublime.  Tonight, for dinner we had garlic scape "pesto" gnocchi, as well as some steak with garlic scape "pesto" as a lovely condiment.  The color is electric green.  As always, this type of preparation is a make to taste preparation - a guideline, not a recipe.  I use a blender because I can drizzle in oil slowly when the top is off, but a food processor would work just as well.

Gnocchi with Garlic Scape "Pesto"

Ingredients:

1 lb garlic scapes, grassy and woody parts trimmed, cut into 1 inch pieces and then rinsed in cool water

1/4 lb good Parmesan cheese, cut into chunks (please don't use the pre-shredded or pre-ground if you can avoid it)

Juice of 2 small lemons

2 teaspoons salt (or to taste)

2 teaspoons pepper

1/4 cup to 3/4 cup olive oil

Prepared gnocchi, prepare fresh gnocchi according to package instructions

Method:

- Place scape pieces, cheese, lemon juice, salt, and peper into a blender, with the hole in the top lid removed.  - Begin blending together on low.

- Drizzle in olive oil slowly.  

- Increase speed slowly to highest setting, keep drizzling in olive oil.

- Blend until garlic scape pieces and cheese are completely blended in, and sauce has reached desired consistency.

- Place gnocchi, warm, and half a cup of the water it was cooked in in a pan on medium.

- Add enough sauce to cover - roughly one cup.

- Heat until sauce just begins to bubble.

- Remove for heat and seve immediately.

This makes way more than you need.  It was great on steak, it's great on bread, or pretty much anywhere else something garlicky would taste good.  

Gorman Farm CSA 2013

We signed up for a Gorman Farm Community Supported Agriculture (CSA) share again this year.  On Wednesdays, ChaseKBH will eat any vegetable on earth.  On every other day, well, that's another story.

So far it's been a lot of salads, a lot of sauteeing with garlic and olive oil.

Tomato and corn casserole

My husband hates casseroles. Too bad. I like this one, and its one of the few ways to get him to eat fresh corn (he hates corn on the cob).

Tomato and corn casserole

Ingredients
5 ears corn, cut off the cobb
2 large tomatoes, cubed
4 garlic cloves, smashed
3 pieces whole wheat bread, torn
1 cup buttermilk
salt to taste
pepper to taste

optional - 2-3 tablespoons butter, 1/2 cup breadcrumbs

Method
Toss corn, tomatoes, bread, and garlic together.
Salt and pepper,
Place in casserole dish.
Pour buttermilk over mixture.
If desired, cut butter into breadcrumbs and place on top for a crust.
Let sit at least 30 minutes in refrigerator (can be left overnight - 18 hours).
Bake at 400F for 45 minutes, covered, last 15 minutes uncovered if using crust.*

*Never put a cold dish in a hot oven. If you are placing the dish directly from the refrigerator, put it in a cold oven, then turn on.

Tomato leek sherry sauce

It actually almost feels like fall could be around the corner.  Actually, who am I kidding, it only almost feels not completely like we are roasting in the fifth circle of hell.  A request was made for lasagna, but despite my general love of garlic and basil, I was just not in a mood for the garlicy, acidic sauce I usually throw on my lasagna (and every other pasta).  Last night we also reminisced about the first meal J ever made for me, spaghetti with a mushroom sherry sauce.  Of course, he tried to make it again on our anniversary, burned the sauce, I think also the pasta, and destroyed a lovely carpet all at the same time.  Best laid plans and all that.  

We had some tomatoes and leeks left over from our Gorman Farm CSA share, that needed to be used up before they went off.  I decided to make a simple ricotta cheese lasagna with a sauce using up some of the left over vegetables.  I tried to convince J that some squash would be lovely inside the lasagna, but he resisted.  This sauce worked well with this autumn-y feeling lasagna, and would be very nice over pasta and squash, or a lasagna made from slices of squash when one feels the unnatural need to play around with the low carb thing. 

Anyway, back to the food.  I'm a big fan of fresh tomato sauces, and I don't like to seed my tomatoes (I actually like the texture and flavor of the seeds.  August in Maryland means tomatoes - and a lot of them.  J's issue with the CSA every year is that inevitably, we get deluded with tomatoes in August, and after a couple nights of pasta with fresh tomato sauce, he's bored and has heartburn.  I could be industrious and can tomato sauce, but I'm not that organized.  For this sauce I used large beefsteak tomatoes, since that's what we had.  It worked well, though I would be more likely to choose a plum tomato if I was actually going out and buying things specifically for the sauce.  The tomatoes used had a good bit of sweetness and not that much acid - as always, taste, taste, taste the produce and adjust according.  

Tomato leek sherry sauce

Ingredients:

3 large tomatoes

4 small to medium leeks

1 small onion

2 tablespoons olive oil

1 tablespoon butter

Salt

Pepper

Method:

- Boil water in a small pot, deep enough to dunk each tomato and keep it fully submerged.  

- Prepare a bowl with cold water and ice, or set up a colander under a source for running cold water.  

- Score each tomato with a shallow "x" knife cut at the bottom.  Place tomato in boiling water for 1 minute, until the skin starts to peel away.  -- - Place tomato in cold water for 1-2 minutes, or rinse under cold water.  - Peel off skin with fingers.

- Repeat until all tomatoes are skinned.

- Heat olive oil and butter over medium-low heat in a large saucepan or pot - I use my enameled cast iron dutch oven for this.

- Peel off outer layer of leek, rinse well, cut off stem and dark green parts.  Slice white and light green parts of leek thinly, then rinse again.  Leeks tend to get a lot of dirt.

- Dice onion.

- Place onion and leek into pot, stir, cook over medium-low heat about 5-10 minutes.

- Dice tomatoes, discarding stem area.

- After making sure that the leek and onion mixture is fairly translucent, toss in tomatoes, 2-4 teaspoons of salt, and 2-4 teaspoons of pepper.  

- Increase heat to high and wait for mixture to come to a boil.

- Add half a cup of decent sherry - I used Harvey's Bristol Cream.

- Reduce heat to medium, cook another 5 minutes.  

- Taste.

- Add salt and pepper as needed.  If the tomatoes are really acidic sugar might be necessary.

- Blend sauce with either a stick blender or in a blender.  BE CAREFUL not to splash and burn.  Sauce should be more orangey or pink than red.

- Taste.

- Add salt and pepper if needed.

- Serve or use in the recipe below.

Lasagna with tomato leek sherry sauce

Ingredients: 

Tomato leek sherry sauce (recipe above)

1/2 package fresh lasagna noodles or half pound dried lasagna noodles, prepared according to box directions.

8 ounces whole milk ricotta

2 tablespoons hazelnut oil (really worth it, but if you don't have it, use olive)

8 ounces shredded mozzarella / Italian blend cheese / pizza cheese

Salt

Pepper

Method:

- Preheat oven to 350F.  

- Mix ricotta and oil until smooth.  Add salt and pepper to taste (2 teaspoons each is my suggestion).

- Spritz a bread pan with nonstick spray or spray oil (this keeps me from pigging out and eating a half pan of lasagna for lunch the next day).

- Layer a bit of sauce on the bottom of the pan.

- Lay prepared noodles down to make a one noodle thick cover.

- Layer ricotta mixture over noodle layer.

- Repeat noodle / ricotta layers until noodles and ricotta are exhausted and/or the pan is full.

- Pour remaining sauce on top.  Jiggle so it gets into the layers.  

- Top with shredded cheese.

- Bake 45 minutes.

- Let cool at least 10 minutes before serving.

Ancho banana pepper salsa

I can't take credit for the lamb burger, the feta, the tomato, or the red onion.  I can however take credit for the salsa, which was highly, incredibly spicy, but apparently did well as a condiment.  The peppers are from our CSA.  I would add a bit more acid and oil in order to make it looser and more of a dip than a condiment.  This makes a great addition to burgers.


Ingredients:
2 banana peppers, seeded and roughly chopped
3 ancho chile peppers, seeded and roughly chopped
1 clove fresh garlic, peeled
1 half sweet white onion, roughly chopped
2 tablespoons olive oil
Juice of one half lime

Method:
Place all ingredients in a food processor.  Buzz until smooth.

Caprese Pasta

This is an easy, quick dinner that's perfect for August's tomatoes.  If you're in a real hurry there's no need to cut or chiffonade anything, just tear and toss - the heat will get everything to mix a bit, and you can always squish with a spatula.  I made this with fresh linguine - the Wegman's house brand - but it can be made with any pasta type or shape.  My kid likes long noodles, so I tend to use those, but I think this would be great with penne or similar short pasta.  If I was feeling adventurous, I would make my own pasta and serve with that, but the refrigerator case is a great substitute.  Balsamic would be nice here, however, I wasn't thrilled with the brown visual, so I used lemon juice as the acid.  This is a one dish weeknight meal or a nice pasta course for a longer meal (reduce serving size).  A nice green salad would complement this well.  My husband thought I should serve it with steak.  I'm not sure why, except he likes steak.

Ingredients:
3 servings pasta of your choice, cooked.  Here, I used a 13 ounce package of fresh linguine - part of it was reserved for plain buttered noodles, so about 9-10 ounces were used here
2 tablespoons olive oil
4 cloves of very fresh garlic, cut in half
1 pint cherry or grape tomatoes, cut in half
1 large bunch basil, stems removed, chiffonaded (this just means cutting finely into ribbons)
8 ounces fresh mozzarella balls, cut in half (or not)
Juice of one half lemon
Salt and pepper to taste

Method:
Cook pasta according to package directions.  Aim for al dente.
Place 2 tablespoons of olive oil in large saucepan or frying pan (not cast iron) over medium low heat.
Add garlic and toss to coat with oil.
Cook garlic over medium low heat until it becomes soft.
Increase heat to medium.
Toss in tomato halves and basil.  Stir.  Cook about 2 minutes until heated through and tomatoes are very soft.  Basil should still be bright green.
Toss in mozzarella balls and lemon.  Cook another 30 seconds to 1 minute, until the mozzarella starts to just ooze.
Taste.
Add salt and pepper to taste.  This will need a bit of salt.
Remove from heat.
Warm serving bowl - either in the microwave or by pouring in boiling water and pouring out.
Add pasta to serving bowl. 
Pour over tomato mixture.  Toss.
Serve immediately.

Watermelon Feta Salad

Savory watermelon dishes can be a fun way to use up August's ubiquitous pink fruit.  I made this dish to be kid-friendly.  Unfortunately the kid was in a no-foods-can-touch mood and instead decided to consume plain watermelon pieces and cheese separately instead.    This salad makes a nice starter or side dish for grilled burgers.  It doesn't keep well, so try to eat it up on the same day as its made, or it will likely be destined for the trash.

  Ingredients:
 4 cups seeded watermelon, cut into cubes or balled with a melon baller
2 teaspoons salt
1/2 sweet white onion, sliced into half moons and pulled apart
8 ounces crumbled feta
1/8 cup red wine vinegar
Juice of one lemon
1/8 cup olive oil

Method:
Place watermelon pieces on large plate or platter.
Sprinkle salt on watermelon, let sit 5 minutes.
Pick watermelon pieces up off platter and place in a bowl.  The salt will help reduce the water content a bit.  The resulting watermelon juice is great to drink or put in a cocktail.
Toss onions and feta with the watermelon.
In a separate bowl, blend together vinegar, lemon juice, and oil.  Pour over salad and toss together.
Serve immediately.

Gorman Farm CSA

This year's CSA is from Gorman Farm, located in North Laurel.  Its across from the Columbia Horse Farm.  Its a nice variety of things - not as large as One Straw Farm was, but its nice to pick up the farm, and occasionally supplement from the farm stand.  The three year old will eat any vegetable in the world on Thursday, pickup day.  On Friday its back to corn, raw carrots, and broccoli.

This week's CSA

Life gets to me again. However, I think I'm going to try and release the guilt -- I have a list of things to feel guilty about, and while failing to cook is up there, it's not anywhere near as bad as the state of my house. Oh well.


This week's CSA was tomatoes, tomatillos, corn, cucumbers, celery, potatoes, beets, lettuce, and spring onion.

The lettuce became a salad (with salt, truffle oil, and vinegar) for work.

A couple of the cucumbers and celery (it's beautifully dark and flavorful) were cut up.

Tomatoes and corn went into a casserole - next post!

I'm back....

Well, 2009 was a major fail for blogging. I have an excuse - or rather 3 excuses - until July 28, 2009 food grossed me out, on July 28, 2009 my son Chase was born, and on August 28, 2009 my house caught fire. The house was rebuilt by November, and then there was the craziness of the holidays and I went back to work in January.

So, with that said, I'm going to try this again. We signed up for a CSA share at www.onestrawfarm.com again, pick up at My Organic Market ("MOMS").

Our first CSA pickup of the season!

Camera not handy, and I have a *ton* of work tonight, so this is going to be text only. We have chard, garlic scapes, a bunch of lettuce, strawberries, and kale.

Human # 3 made dinner tonight, and along with it we shall have salad with garlic scape dressing.

One Straw Farm

This was our CSA choice this year.

http://www.onestrawfarm.com/

Pickup is available at My Organic Market, and they have a decent website. I'm psyched, though I liked the idea of veggies to my door.

Community Supported Agriculture ("CSA")

Community supported agriculture is essentially a purchase of shares in a farm, except instead of paying cash dividends, you purchase crop dividends during the season. Or maybe it's more like a bond where you clip the coupon, since very few equities pay dividends anymore. Financial metaphors aside, it can be a fun way of trying new produce.

http://www.washingtonpost.com/wp-dyn/content/article/2008/02/05/AR2008020500865.html

Since South Mountain Veggie is currently not delivering to me, I will likely be joining a CSA againt his year.

This Week's CSA

This week's CSA contained green and red apples, spinach, lettuce, pears, sweet potatoes, carrots, and bread from the Breadery.

I think I'm going to make some apple butter. The carrots will become part of a stir fry or similar, the sweet potatoes into sweet potato burritos, lettuce in a salad, and I'm not sure what to do with the spinach. There are many options, but maybe I'll find something new to do.

Stuffed Squash

Note, fair reader, I am making a valiant attempt to post more regularly. I am attempting to pre-schedule at least one post a day during the week. Let's see how well this works. Onward!

I stuffed and froze some delicata squash on Sunday. Wait, that sounds bloody awful. Who wants to stuff and freeze squash? That sounds about as unsexy as humanly possible. Actually, it sounds gross and somehow industrial. Hmm, let me reword that. How about, Sunday I roasted some delicata squash with a savory bread dressing, the preserved the glorious fall flavors for later in the week, reminding me of the buttery, cinnamon-y scents that wafted through my sun dappled kitchen on that crisp October Sunday. Any better? The end result is the same, squash that can be reheated for a fantastic vegetarian supper, served along side a green salad dressed simply. This is also a great idea for a main dish for non meat eaters at Thanksgiving, though make enough for everyone, since it's likely to be gobbled by meat eaters as a side dish. I made this in a heart unhealthy fashion, using a good bit of butter and olive oil. You can cut the fat significantly if you substitute in some stock and up the amount of water. The squash was from Breezy Willow.

Stuffed Squash (serves 6)
Ingredients:
3 medium sized delicata squash (can use acorn or other similar small squash, I like delicata for a savory preparation).
Olive oil in a spritzable form or ready to drip onto a paper towel
Cinnamon to taste
Salt to taste
Cayenne pepper to taste
3 tablespoons butter
3 tablespoons olive oil
1 medium to large onion, minced finely
6 ribs celery, minced finely
2 shallots, minced finely
6 slices whole grain bread (I used Harvest Grains from the Breadery), cubed
Salt and pepper to taste
Water

Method:

Wash squash. I don't know why, I just do it.
Line pan with foil if not using a foil pan.
Oven to 400F.





Cut squash in half.



Scoop out seeds with a tablespoon. Get the stringy stuff too.
Spritz with olive oil, cinnamon, salt, and cayenne pepper.
Lay flat in baking pan.
Meanwhile, add your butter and olive oil to a large skillet. When its hot and the butter foams, add the veggies, and turn to medium-low.
Sweat veggies.
Add the bread cubes, tossing to coat.
Season with salt and pepper.
Add just enough water to moisten.
Stuff inside of squashes.
Bake until fork-tender, approximately 40 minutes.



I did freeze them, which might be a bit of a shame. They freeze decently, but I think the texture is better fresh.

This week's CSA

It's well after midnight, so I'm going to have this post tomorrow. I'm at least drinking a nice glass of wine, while holding my foot at an odd angle so this contraption can do its magic. So I figured I'd update.



This week's CSA share included carrots, green peppers, pears, broccoli, onions, potatoes, apples, delicata squash, and brussel sprouts.

I've already done up a lot of this. Most went into the freezer. The delicata squash was cracked open, stuffed, baked, and frozen for a night when some warmth will be appreciated. Many of the potatoes were oven roasted then frozen for the same reason. Carrots became brandied carrots, for the freezer. The sprouts were chopped in half, pulled apart, cooked with indian spices, then frozen. The bell pepper were cut for Human # 1's lunch, and gave me a massive allergy attack.

I feel bad about all this freezing (Gordon Ramsay's always going off about it on Kitchen Nightmares). But I'm a lousy homemaker.

Eggplant Parm

Three white eggplant from our CSA share this week became two trays of eggplant parm, one destined for the freezer. My recipe is lower in fat than the traditional recipe, but it's not exactly health food here. I think a tray needs at least a cup of cheese, my husband would add 2, but it's really up to you and your cardiologist.

Eggplant Parm
Ingredients
3 white eggplant
a bunch of salt
6 eggs, beaten
4 cups breadcrumbs
big handful dried oregano, basil, or mix
2 teaspoons salt
spritz olive oil

Tomato sauce
2-4 cups cheese

Method
Oven to 350F.
Peel and slice eggplant vertically.


Lay slices down, salt, let sit 5-10 minutes, flip, repeat. Note, white eggplant isn't as bitter as the big purple eggplants, so you can skip this step (though the slices are still a pain to work with) if you like.



Beat eggs with 1 teaspoon salt.
Mix breadcrumbs, herbs, and 1 teaspoon salt.
Rinse eggplant slices.
Drag slices through eggwash, coat in breadcrumbs. Layer in pan. Spritz lightly with olive oil.



Bake at 350 F for 30 minutes. Pull out, add tomato sauce and cheese. Bake another 15-20 minutes until bubbly.



I made quick tomato sauce. Basically 3 onions, 10 cloves of garlic, 3 ribs of celery, all minced and sauted in olive oil. Add 2 big cans of crushed tomatoes, one of diced, salt, pepper, dried oregano to taste. A touch of tomato paste at the end.



I ended up with two large foil trays of eggplant parm. One is in the freezer, one in the fridge for tomorrow. A tray should feed 4-6 easily. Yeah, we're three, but I didn't have smaller trays.

This week's CSA

CSA = Community Supported Agriculture. I basically get a share of something, whatever the farm or its partners feels like, a week. It can be great, it can be exciting, it can be disappointing, but for us it's worth it.

Actually, Human # 3 is now doing pick up, so the posts are going to be even more sporadic than before. Here's what we got in the CSA this week:




Peaches, pattypan squash, pears, tomatoes, lettuce, red peppers, cauliflower, and white eggplant. Hardly visible is bread from the Breadery.

The peaches will be eaten out of hand by the humans who don't itch when they eat peaches. The patty pan squash will be cut in half and stuffed with tomatoes and breadcrumbs. Pears will be poached in whatever I feel like drinking a glass of that night. Tomatoes will be stuffed into the squash. Lettuce will be made into salad. Red peppers will be sliced and taken by Human # 1 in lunches. Cauliflower will be made into soup. The white eggplant will be made into eggplant parm - honestly, I would never suggest doing this with white eggplant, but I'm too lazy to do anything else.

My camera is officially broken, so these are from my blackberry instead. Anyone have recommendations for a good digital camera?

This week's CSA

This week's CSA consisted of peaches, blueberry bread from the Breadery, some I believe delicata winter squashes, peppers, lettuce, cucumbers, tomatoes, apples, red potatoes, basil, marojam, and thyme. And of course eight ears of corn.

We ate some of it today. The fruit is likely to be eaten out of hand. The rest is still a mystery.



Tonight's dinner used last week's CSA ingredients - the baby zucchinis. I made some easy stuffed zucchini. Omit the parm and this may actually be healthy.

Stuffed Baby Zucchini
Ingredients
6 baby zucchinis
1 small/medium tomato
1 tablespoon olive oil
2 cloves garlic
1 teaspoon salt
2 teaspoons pepper
Parmesan cheese

Method
Oven to 350 F.
Tip and top zucchinis. Cut in half.
Remove inside of zucchinis with a melon baller. Roughly chop insides.
Place outsides in a baking dish.
Chop tomato.
Over medium heat, saute garlic in olive oil until it is golden. Add zucchini guts and tomato.
Cook until tender, season to taste.
Stuff zucchini halves with mixture.
Top with Parmesan cheese, to taste, if desired.
Bake until everyone's ready for dinner, say 20 minutes.




I made some lemon-thyme rice. Totally simple.

Lemon Thyme Rice
Ingredients
1 cup basmati rice
2 spritzes olive oil
1 large garlic clove, minced
1/2 teaspoon salt
Zest of 1 lemon
2 cups water
Juice of 1 lemon
About 2 teaspoons thyme leaves, after they are removed from the stem
Additional thyme to garnish

Method
Medium heat.
Add olive oil, garlic, saute until golden.
Add rice and salt. Cook about 1 minute.
Add lemon zest.
Add water.
Add lemon juice.
Heck, toss in a lemon if you like!
Add thyme.
Raise heat to high. Bring to boil.
Low heat, cover, cook 20 minutes or until done.
Add additional thyme to taste.



I boiled some corn. We're drowning in corn - and I'm the only one who likes it in this house.


Some butter was delivered today. It made a nice picture, though it sort of looks like vanilla ice cream here. Which I would sort of like for dessert. Which I don't think we have. Sad.



Okay, this picture sucks. But it's a simple mozzarella and tomato salad. The mozzarella is from South Mountain Creamery, delivered today.