No, really, it's not a bore to me. Maybe to you.I'm still eating most of my food gathered from a 100-mile radius, so when I select a meal of the week to represent my efforts, it's almost arbitrary which one I pick.
Today for lunch there were some decidedly non-local capers, so I will talk instead about a charming, brainless meal we ate the other day:
Homegrown tomatoes stuffed with egg salad, served over homegrown lettuce leaves.
Does anybody stuff tomatoes with egg salad? I know about 'maters stuffed with tuna salad, but right now, no thanks.
This was really nice. Baby food, in a way. Easy, comforting, pretty. Also, no mayonnaise in the egg salad. We just stirred in some olive oil and champagne vinegar, and emulsion happened. Oh, and there were slices of miniature homegrown celery stalks in the egg salad. We were cradle-robbing; I'm sure the celery will get big soon.
In honor of Liz's One Local Summer.
Specifics: Vinegar, Sparrow Lane, Napa. Oil, Sylverleaf, Loma Rica (more than 100 miles, but not much). Eggs, Marin Sun Farms, Marin. Salt, eh...
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13 comments:
What do you mean no mayonnaise? You've got your olive oil and your vinegar, mixed with egg ... sounds like mayonnaise to me. Granted, I never make mayonnaise with hard-boiled eggs, but maybe you're onto something here.
You're way too self-deprecating about the local thing, and eating vegan or raw meals at this time of year. The defining culinary joy of summer is eating transparent food that tastes alive. Out here (where we have seasons) this kind of food is pure gold. And we have plenty of time for braising lamb shoulder when it's 20˚ outside.
Why don't we grow capers here? I mean, they are wild things in Italy where the climate is the same. Besides, they're very decorative (pretty, tiny flowers). My friend grew them on his terrace in the middle of Rome....Does anyone know how/where we could get starter plants?....And don't tell me about nasturtium buds: they are not the same at all......This is a project for Supercookie.
A number of the online herb plant sellers including Richter's in Canada have caper bush seeds available. Apparently they are difficult to germinate. UC Davis' Small Farm Center has tips on how to germinate.
And I think I agree with Sean. You were just reinventing mayo. ;-)
Sean: Clever you. That's why we decided not to use mayonnaise, because we thought we could achieve an approximation if we stirred hard enough. I think I have seen a recipe for cooked-yolk mayo, but can't remember where...
Peter: You're way too nice. Funny, I'm actually dreaming of braising lamb shoulder in the winter, simply because it's so damn warm and beautiful and vegetable-y now... Humans are odd. Never happy. Except I'm deliriously happy. :D
Kudzu: Hm. Let me delegate this issue to my research assistant, Dagny. Heh! (Read her comment.)
As for nasturtiums, I tried to grow one last year and it died! It was in a pot; maybe it wanted to be in the ground... Anyway, when you pickle the buds, wouldn't they have a fleeting similarity to capers? No. That elusive hoppy taste...
Dagny: Awesome! Thank you. I guess I won't be trying...
And, yes, I was trying to fabricate mayo. :-)
sounds like the perfect mid-summer bay-area meal! and home grown celery, i am impressed!
I love the local emphasis on your blog. Could you mention the fabulous Taste of Marin coming up. Here is the information!
TASTE OF MARIN:
MARIN’S LOCAL FOOD EVENT OF THE YEAR!
PLUS
LIVE AUCTION WITH CELEBRITY AUCTIONEER MICHAEL PRITCHARD
& DANCING UNDER THE STARS WITH MARIA MULDAUR & HER BAND
On Sunday, August 26, from 4-10 P.M., Marin Organic, Marin Agricultural Land Trust, and Marin Farmers Market team up to create the local food showcase of the year— Taste of Marin 2007—an evening dedicated to supporting and promoting Marin’s agricultural bounty. It brings together local farmers, ranchers, cheesemakers, and vintners with the best of local restaurants and celebrity chefs to showcase some of the Bay Area’s most phenomenal food. It takes place in the magical atmosphere of St. Vincent’s School for Boys’ outdoor plaza surrounded by historic mission-style buildings. Celebrity auctioneer Michael Pritchard will keep you laughing as you bid on an incredible assortment of auction items, followed by after-dinner dancing to the tunes of songstress supreme, Maria Muldaur. Tickets $150 at tasteofmarin.org
Contact:
Marin Organic
Phone:
415-663-9667
Email: Fiona@marinorganic.org
Stacie: It seems like nobody grows celery... Hm. Cranky found this meager sixpack of seedlings at the nursery (got a discount because one of them was so anemic), and it's doing fine in the earth. I'm impressed. Pretty soon I'll be overwhelmed.
Fiona: Thank you! That's a great event, and I'm happy to have you publicize it here. It's way out of my price range, just so you know. Marin County is full of loyal localists, but we can't all afford the gala ticket. :(
Sounds like a great meal - deconstructed egg salad! :-)
Zoomie: More and more, everything I eat is deconstructed. Although I was just talking about -- yikes, read Peter's comment above -- braising some meat.
Really, when ingredients are as fresh and perfect as that, simple is best. Why mess with perfection?
ok - obviously - i'm not telling you what you haven't already heard... but i love this blog. very well done on many levels. i'm hooked,,,
Hi Claudia: I hope you come back and read this. Thank you! Thank you for all your recent comments. I look forward to seeing you again, and now I will visit you. :-)
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