I seem not to be so great about taking photos of finished dishes, I realize. Hmm. I’ll work on that. The truth is, I get really excited about raw materials, and by the time I’ve finished making them into something I’m sort of over the whole thing and ready to move on to the next adventure. Really, what can I make that is as beautiful as the mottled, swirly, curled-in leaves of the first head of lettuce of the season?
So, here are some shots of this week’s deliciousness:
The onions are getting so big! I love watching them grow from week to week.
Cocoa-spiced almonds with Mexican cinnamon, for the salad with local mesclun and reduced balsamic vinaigrette
Chioggia beet from Second Wind CSA.
baby carrots from Pete Taliaferro!
Miso-glazed peas and carrots with chives
Soon-to-be cauliflower soup with marcona almond butter and pickled peppers
All done! I know: it's silly to garnish the soup because on its journey to you it will get all mixed up, but it makes me happy, OK?
Spice mix for the Yam Stew
Ingredients for the Puttanesca sauce, with hiziki seaweed instead of anchovies!