> Cross-posted at www.farmtophilly.com.
(Click photo to read notes at flick’r regarding names/quantities of share.)
It’s recently been determined that I will never tire of fresh cherry tomatoes. EVER.
Keeping track of what’s coming in!
As soon as both squash and tomatoes came into season, I knew the time was perfect for a roasted vegetable sandwich I’d been dreaming up. The idea for this meal started when I discovered Philadelphia’s local hummus, Bobbi’s. I’m not sure how Bobbi’s eluded me, but I’m so glad I finally stumbled upon this local treasure during a recent visit to — of all places — Whole Foods.
One Local Summer, meal twelve: pressed roasted vegetable and hummus sandwich, watermelon
Sliced zucchini, plum tomatoes, flat yellow string beans (not sure of their technical name) and green bell pepper were roasted with minced garlic, chopped basil (all from Blooming Glen Farm CSA crop share - 5 miles) olive oil, salt and pepper, then added to a sliced olive roll (Baker’s on Broad - 0 miles) and grill-pressed. Nonlocal ingredients used: olive oil, salt, pepper. A smear of black bean hummus (Bobbi’s - 36 miles) and a lettuce leaf (Blooming Glen) were added before serving with a side of fresh cut watermelon (also Blooming Glen).
This week’s meal featured seven simple local ingredients: string beans, zucchini, tomatoes, pepper, lettuce, olive roll, hummus
The sandwich turned out fabulous, and Jason, who shared the meal with me, totally agreed. The hummus was very good, though had a lighter, fluffier texture than I’m used to, which could perhaps be acounted for by the lack of tahini in their recipe. From what I’ve read since bringing home a tub of the black bean variety, Bobbi’s jalapeño should be next on my to-try list, followed by olive, roasted red pepper, and garlic. Of course, even better would be finding a local farm that grows garbonzo beans so that I could craft my very own hummus! For now though, I’m happy to find a locally produced, if not grown, alternative for my hummus supply.
When the repair on my car took longer than expected, my super amazing mechanic hooked me up with a free car rental. I ended up in a brand new Chevrolet Malibu and seriously? It was a great ride! (August 24, here.)
This little balloon floated by our front porch tonight. I could evn hear the psshhht, psshhht! of the heater. Er, maybe that was Jase. (August 23, here.)
I just love the purple and white against the green and tan in this photo. Eggplant is tricky like that — walkin’ around lookin’ all pretty, when I know it TASTES LIKE ASS. (August 21, set here.)
So, I FINALLY made peace with the eggplant. Thank you, baba ganoush. Details, including recipe, at FarmToPhilly.com. (August 21, set here.)
Dewd. AC and I went to Virago Baking Company and Cafe for lunch today. That’s a veggie hummus wrap, which came with a free slice of a bread of my choice (I picked a dark chocolate-walnut flavor), and a berry banana smootie. While Virago’s is not exclusively vegan, it is exclusively natural and organic, boasts a menu that is ~50% vegan and offers lots of gluten-free yummies. Also, it’s 15 minutes from my house. I CAN FEEL MY ASS GETTING BIGGER ALREADY. (August 20, set here.)
My very first historical fiction reading and book number three for my “Read 12 books in 2008” goal on 43Things. I read a review of the book that said something along the lines of, “If Frank Lloyd Wright is the reason why you pick up this book, Mamah Cheney Borthwick is the reason why you won’t put it down.” So true. In fact, he was the only reason why I read this book. The whole infidelity plot was a total turnoff and I picked up the book twice in as many days before I went back and finally bought it — simply because I heart FLW. I’m glad I did; it was a fabulous read. The storytelling is very engaging — I felt an intense, womanly connection and understanding with Mamah — uniquely blending fiction and fact. (August 19, here.)
Here’s another yummy, planned, but not really “meal-planned” dinner: Veggie burger with Swiss chard on rye bread, side of lightly steamed carrots, string beans, zucchini and fresh chopped basil. (August 18, here.)
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