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.

Ka-blam. Done!

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.

And clean-up.


Elle said...

It all looks fabulous... I'll have to try that dessert idea. I usually do berries with ricotta, drizzled with honey - but I think it's about time to try something new!

Ann said...

Yum! We just got back from the farmer's market and are going to make fresh pasta to accompany all of our market booty for dinner tonight. I love this time of year!

Eating like this is good for your energy and good for your soul. But with all your nursing don't forget to load up on protein!

Tracey said...

Elle - Yes - ricotta with honey! That is what inspired the goat cheese idea. Hope to try the ricotta soon . . .

Ann - I love the excitement of coming home from the market with piles of fresh booty. Lucky you! And, yes, protein. Um, they *know* me at the local Five Guys Burgers. :)