Friday, July 25, 2008
Dinner :: In Season, In Minutes
A strong cup of tea at 4 p.m. gave me the energy and gumption to do a little 'cooking' last night. My long days - early mornings, back and forth to daycare, lunchtime nursings, work from 8 a.m. until 5 p.m. - normally leave me zapped by 7 p.m. But I had a pile of locally grown goodies in the fridge - from the Wednesday evening farmers' market. Waiting to be devoured in their simplest states. Supper needed to happen quickly.
Peach and Tomato Salad from Mark Bittman. I didn't have any red onions, but had just bought scallions from the Radical Roots' stall on Wednesday. They were a good match and substitute. The 'maters (various kinds of cherries in a rainbow of colors) were also from RR. Low-spray peaches were from Crozet's Henley Orchard. This one was a winnah. Prep time - 5 minutes.
Local sweet corn - steamed and buttered. Delicate and snappy. Prep and cooking time - 5 minutes.
Roasted fresh garlic, sliced thin and served over goat cheese and crostinis. Prep time - 10 minutes to roast the garlic cloves; 5 minutes to toast the crostinis and assemble.
Organic blueberries and raspberries with sweetened goat cheese. I added a bit of sugar and a dash of vanilla to the cheese - and whipped it for a few seconds with a fork. Prep time - 2 minutes - tops.
I felt like I was channeling Bittman himself. Ideas flowed. Tasks were multitasked. Things were being chopped while other ingredients steamed or roasted. I was a whirling dervish in the kitchen. I couldn't be stopped.
Luckily, though, Corey came in after all of this excitement and tended to the aftermath.