Tonight's menu: Turkey panini with green lettuce, havarti and a basil-aioli served with lightly sauteed zucchini with lemon and a butterhead, arugula and radish salad tossed with the simple, yet age-old combination of EVOO and Balsamic.
Even Oz likes the garden:
This blog post is also a special thanks to my dad who came and watered the garden on Sunday, while I was in Vancouver. We are amidst a serious heat-wave in Maine. It's warmer here in Durham than it is my Costa Rican hometown, Montezuma. Everything would have dried terribly had he not come. He also tied up the celery and took care of attending to the small details of the garden. He did not go home empty handed: radishes and the first zucchini from the Warehouse. So, thanks Dad!
No garden predators did any damage while I was away. A huge fear, now relieved. Also, of note, the pumpkins are getting more out of control each day. They are like Audry from little Shop of Horrors. The little kinky twirls that I found so endearing and wonderful a few weeks ago, are now lassoing the nearby onion. Oy, live and learn.
Again, this is what it's all about! Happy eating :)
--Annie
Basil is absolutely one of my fave smells. Dinner looks delicious!
ReplyDeleteHi, Annie.
ReplyDeleteI am returning to my family farm in Illinois after a trip to Wyoming/Montana with my daughter and mother.
Our farm is the oldest in one family in Illinois (1816). I just love your blog. I particularly enjoy your reference to a saying in Illinois "Knee high by the fourth of July." It is now more like 6 plus feet by the fourth of July.
Your descriptions of what you do in order to produce freshly made meals are so inspiring!
Barbara Dunham
your buddy down the hall