Week in review

I take the week off over the 3 day weekends during the summer. Usually I have stellar vacations.

It was off to a promising start!

Ride now?
The weekend was very nice and I caught a couple of lazy rides. A little too lazy. So on Monday we stepped it up.

I like to go English when it's hot out. I don't know that it makes much difference really but I feel better about the lighter load. My stock saddle weighs a ton!

Sweat!
We really did some serious work. We do that every once in a long while.

Tuesday it rained so I went off on a Big Mac Road Trip.

I *love* Big Macs!
And then...it rained. And rained. And rained. Freezing cold too. Did I mention the rain? It poured buckets! Well at least I had electricity.

Look at the pollen! In September?!
I've never seen pollen in the river this time of year. This is a common sight in May but not in September.

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Seasonal Ingredients

The Farmer's Market is *the* place for seasonal ingredients and of course I love seasonal ingredients.

Franklin MA, 9 September 2011
I think ratatouille is to Summer what beef stew is to Winter. And this is my favorite ratatouille recipe!

Ratatouille on the stove
Made with field fresh produce this is just Summer on a plate. No that's not summer squash. It's one of those golden zucchinis. I like ratatouille as a main dish with some chianti or better yet, anything at all from the Languedoc region. I had this a few weeks ago with a Minervois and it was sensational.

And I made a discovery!

SoCo Creamery vanilla
These people here at SoCo Creamery make the most awesome ice cream I swear.

Celebrate the season!

By now you know I just love the summertime. This is a Caprese Salad I enjoyed with some mixed salami and a baguette with some herbed butter. I think this is a French inspired salad. I ringed some steamed green beans with the tomatoes, drizzled the whole thing with some olive oil and squeezed on some fresh lemon. I dusted the whole thing with herbs de provence. I had a Ratatouille Nicoise on the stove while I munched on all this. I put a bay leaf and some tarragon in my ratatouille and after 15 or 20 minutes it smells heavenly. On a nice day it doesn't get much better.

Especially when you have tons of garden fresh heirloom tomatoes!


And nothing says summer like corn on the cob! The corn is in early this year. We've had corn like this for weeks now:

Peaches and plums are in early this year too. I really feel sorry for anyone that's never had a tree ripened peach!

It really isn't the supermarket's fault they sell crap in the produce aisle. If people wouldn't buy it they wouldn't sell it.

And for dessert? A fresh fig with some goat cheese drizzled with honey and black pepper. This is a treat!

Oh and so is this!



I am so hooked on whoopie pies from Steve's Snacks in Skowhegan Maine!

Support your local farmer

I live in a town that has a Community Farm. Property purchased by the town several years ago as part of the community preservation effort was developed into a community farm as a nod to our rural roots. Produce is sold on the farm stand on the property 4 days a week. I stopped the other night and found excellent quality lettuce, cucumbers and basil. The local produce is one of the joys of the season. Keep local sources of quality produce viable - visit your local farm stand!

Being with my horses makes me feel close to the earth and close to natural things. Preparing food with local, high quality, seasonal ingredients is just another part of that whole close to the earth rhythm of life thing. I'd hate to see it go away.

We're having a gangbusters season this year in the metro west Boston area. The Farmer's Market has field tomatoes for sale and I'm told Kelly's Farm Stand even has their corn for sale already.

I never liked pesto much until I started making my own.


I find it's the garlic mostly and obviously your choice of olive oil will have a huge impact on your pesto!

1. 2 cups fresh basil, packed
2. 1/3 cup or toasted pine nuts or chopped walnuts
3. 1 teaspoon lemon zest
4. 4 cloves garlic
5. Pinch of salt
6. Fresh ground pepper to taste
7. 1/3 cup extra virgin olive oil
8. 1/3 cup grated parmesan cheese

Just whir all that together in a food processor or a blender. This makes 2 servings. I love it with chianti.

And you can freeze pesto! Leave out the cheese if you're going to freeze it. The cheese doesn't freeze very well. Add the cheese when you thaw it for serving. I understand it will keep for 2 or 3 months anyway. Use those little 2 oz. plastic containers lined with baggies to freeze your pesto.