"Building A Mystery"

Hidden Villa

July 7, 2009

Carrots

Basil

Garlic

Onions

Summer Squash

Purslane

Head Lettuce

At work I've challenged myself to only use produce that is from the CSA or the garden. Each day is it's own mystery basket challenge. The garden is booming. Here is what's growing...

Zucchini (x3!)

Onions

Collard Greens

Lettuce

Cabbage

Peppers

Dragon Langerie Beans

Basil

Tomatoes

Potatoes

Garlic

Oregano, Thyme, Chives, Texas Tarragon, Parsley

I start each day with a walk through the garden with my knife and basket. Most of the beans are becoming mature beans for drying. There are always atleast one or two zucchini to pick. The tomatoes are setting fruit and I can't wait for them to ripen. There are many tomato plants, 8 or so. I'm expecting to do some canning later this summer. It's exciting to see everything growing and to put out a meal that, for the most part, came from the backyard or 10 miles away. It's a good feeling.

Braised Lamb Shanks with Red Onion Jam

Dragon Langerie Beans Braised with Cream

Roasted Carrots

Grilled Hungarian Peppers stuffed with Cous Cous

Orzo with Pesto, Zucchini and Fresh Mozzarella

Collard Greens sauteed with Garlic, Bacon and Cider Vinegar

Frog Hollow Farm

July 8th

Santa Rosa Plums

Peaches

Nectarines

I was excited to see nectarines in our box this week. To tell the truth, nectarines are my favorite. We used to have roasted nectarines on the summer menu at L'amie Donia. I have fond memories of those days. At the end of service, tired and sweaty, I would go upstairs to the office where the cool evening California air had started to filter in through the windows. I'd find a nectarine to savor as I called in the next day's order. It was a moment of peace and relaxation and a hard earned treat at the end of a long night. I think of those nights often as I stand over my sink slicing a nectarine for myself.