Wednesday, September 16, 2009

United Plates of Armenia

Yesterday brought our fourteenth week of farm vegetables.

Basil, fennel, arugula, lettuce, tomatillo, cherry tomatoes, tomato, garlic, peppers, celery, cucumbers, romano beans, onion, chili peppers.

We only got tomatillo so I think my greatest culinary challenge of the season is going to be figuring out what to do with only one tomatillo. Any recommendations are welcome from all creative and/or tiny chefs out there.

Tonight I utilized some more of the corn, grape tomatoes, and goat cheese along with the lettuce from the farm to make a salad. I also used some of Amy Hepworth's orange grape tomatoes from Milton, NY.

For the main course I used this marinated Amrenian string cheese from Sun-Ni along with some flatbreads and additional grape tomatoes to make a quasi-traditional Armenian dish. Normally I don't know enough about Armenian cooking to know my lahmahjoon from my jilbour but I have it on good authority that this is how one uses Armenian string cheese.

Now this is the first night this week there hasn't been a random Dolly Parton movie on CMT so we're going to have to work to figure out what to do with the rest of our evening.

My vote: watch some reruns of Psych. That would be sweeter than a bowl full of roejeeg!

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