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For a salad I tossed some arugula with avocado, tomato, lemon, and olive oil. Also, for good measure: some garlic scapes.
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I've got precious little time before leaving the state and a precious lot of vegetables left in the fridge. Combined with my recent mild mystery illness I opted for another night of soup. I used the farm onions, garlic scapes, turnips, potatoes, broccoli, and kohlrabi along with some sliced almonds, white wine, cayenne, cumin, and thyme to make the soup.
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The resulting soup was pretty darn good. I resisted the temptation to add any milk, cream or cheese and it turned out that it really didn't need anything additional. The only thing I would have changed was putting a little bit less cayenne in the soup. I have this incredibly potent cayenne pepper that I got a while ago. Each time I use it I use less and less but it just seems to be exceptionally strong, so much so that a scant quarter teaspoon in a huge pot of soup left me sweating afterward.
I hate to talk about my own culinary brilliance, but I think adding the chopped almonds was a fantastic idea. Basically I'm as much of a culinary genius as Jacques Pepin for coming up with that idea.
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I realized that I'd worked myself into a vegan corner so, rather than break the trend, I made a vegan dessert with some blueberries from Dzen Tree Farms and farm peaches that I tossed in some lemon zest. The peaches were not perfectly ripened so I drizzled a little agave nectar on them and served it over crumbled graham crackers with a sprinkle of cinnamon.
Nine times out of ten I will pick a chocolate-based dessert over a fruit-based dessert but this combination happened to be extremely delicious. It was just a bunch of stuff lying around in the pantry that "inspired" it but I think I stumbled upon a real winner. I may look at making again in a more composed form.
Maybe I'll also top it with melted chocolate and whipped cream. Or crispy fried pancetta!
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