|food food food
||[May. 30th, 2010|09:52 am]
seperis asks for tea recs and gets A LOT. Oh man, now I want to order tea! Check out both LJ and DW. I can't wait for the shincha to start arriving in my local tea store...
Via The Splendid Table: There are a couple of guys in NYC with a truck farm, as in vegetables grown in the back of a pickup truck. They even have a CSA. For $20/year you can get miniscule amounts of veggies delivered right to you by the farm itself. The concept is so cool, but how do you make sure people don't steal the food?
I went to the farmer's market, at which I bought too much food. I also ate a fabulous burger made with locally produced beef. It was a producer I'd never heard of so I wanted to give it a try. The burger was basically beef and bun put on the grill, onto which I put TONS of mustard and some ketchup, and it was divine.
I made a pasta dish with cherry tomatoes and basil from the farmer's market, garlic, parsley, ichimi togarashi (substitute for chili pepper flakes), random herb mixes from my pantry, and bowtie pasta I really needed to use up. Sauteed everything together in extra virgin olive oil and dumped it on the pasta. Very good, very nice. Wish I had some cheese to add to the pasta. :P
Blurry pic of my dinner. :P
Salad with hakurei and hakurei greens, mixed greens, cherry tomatoes, and a mustard vinaigrette. The organic farm stall manned by students who get a scholarship by working on the farm had bunches of these white bulb things, so my friend and I asked about them. The guy we were talking to snapped one bulb off to let us try, and it was very tasty so I bought a bunch. When I googled the veggie it turns out to be the name of a variety of kabu, a Japanese turnip. It was excellent in a salad (gave a peppery, slightly but not too bitter tang) but I think I'm going to make some Japanese pickle recipe with some and maybe saute the rest.
A chicken recipe from Harumi's Japanese Home Cooking called Kurihara Harumi called Pari Pari-Style Chicken. It was...okay. I think this recipe really REALLY needs the skin to crisp up. :P But what made it awesome was eating it with the hijiki no nimono I had made earlier that day from Washoku.
The papaya was awesome, too. SO SWEET.
Tofu with katsuobushi, grated ginger, green onions, and shoyu. Simple and refreshing.
It's sad how much I post about food and not about books lately. It's not like I'm not reading any books. It's just that I'm either reading non-fiction books, which I almost never post about, or crappy books that aren't worth posting about (like, not so awfully bad it requires a post talking about how bad it is). I want to read an awesome book that makes me do a post with lots of exclamation marks...*sighs*