Wednesday, August 19, 2009
It's been too hot to light the grill, so it was time to clean out the fridge. Last week's CSA lettuce was history, and we'd just gotten another pile. There was some leftover meat and smoked fish from the other night, fresh artisan bread from the Arlington Farmers market, so there was no need to heat up anything.
I rubbed the wooden salad bowl with a clove of garlic, and piled in the new lettuce leaves, old tomatoes and cherry tomatoes, new cucumber, leftover corn on the cob (now off the cob), and chiffonaded basil (from last week's share) and a couple of scallions cut on the bias. Dressing? Simply a few splashes of olive oil, salt, pepper (Susan's suggestion, and a good one!)
It was just the right amount of effort and just the right taste, texture and temperature. I'd never done the garlic clove trick, and was surprised that you really could taste a hint of garlic. And the chiffonaded basil worked nicely with the scallions.
Being at the farmers market was tough today. We're heading on vacation in a few days and are trying to eat down the inventory. And we hadn't yet picked up the farm share. So, we passed on everything but two loaves of bread, one from the Danish Pastry House, the other from Mamadou in Winchester. Susan and I polished off half the Mamadou multigrain loaf with no problem. I suspect Eleanor will take care of the other one.