For those who love small streams, wild trout, and life...in their simplest form
Tuesday, August 21, 2018
Keeping It Local
It's mid August and the local farms are over flowing with fresh native produce. You walk through the stand and the colors just jump at you. We have been enjoying native veggies for some time now and I'd like to share a couple of my favorites with you.
Tomatoes are a staple in our house but it's only a short time that we can enjoy local native varieties. Here are plum tomatoes...the one on the right is a San Marzano plum and the one on the left a staple plum. The San Marzano is a sweeter tomato and has a meatier flesh and less water. Both are great but I prefer the San Marzano especially when it's fresh.
Chop up a San Marzano, take a slice of hot capicola and diced it a bit. Ham can be used in place of the capicola. Then I take 2 eggs which I get from my daughter who raises chickens, and scramble them along with the tomatoes and capicola and fry it up.
You can add cheese, herbs, peppers or almost anything else you like.
This next dish is as simple as can be, but so delicious. Take some plum tomatoes and place them in a pot. Cover them with cold water place on stove and bring them to a boil. Turn off heat and in a few minutes the skins will split. Drain tomatoes and let them sit until cool. With your fingers peel them, this is easy the skins will come right off. Place tomatoes on a cutting board and roughly dice. On the stove place a pan and add some olive oil, enough to cover bottom. Slice a clove or two of garlic, I get this locally to it's creamy and nicely flavored but no after taste. Put garlic in pan and gently cook until soft. Add tomatoes and some whole fresh basil and cook gently for about 20 minutes. Add salt and pepper and serve over your favorite pasta, I like spaghetti or acini de pepe. The sauce is also great served over chicken or pork.