Two Recent Meals
As I expound and expand on my better eating plan, I thought I would detail two of the meals eaten this week at the VI Bungalow (I'm skipping a third meal as it was practically a repeat of one of the meals.)
Farmer Vicki's hierloom muskmelon with prosciutto (not local I know); also Nicholl's Farm celery stuffed with a mint marscopone blend--this was supposed to be blue cheese, but yes, after several months en fridge, blue cheese does spoil
Caputo's brand linguini with arugula, tomatoes, and hot peppers from Vicki; capers and black olives. Ever hear the expression tasting summer, well this was it.
Inspired by Bridgestone's post on LTHForum, we had home made plum "snaps" and then a bottle of Lambrusco, chilled, truly an ideal summer wine.
Seedlings peaches, Seedlings who are at Green City and other Markets sell some of the best fruit to be found under Parma ham (again). Still, the experience of peach and ham and muskmelon and ham are so different. The melon is subtle, and you focus on the intensity of the ham. The peaches nearly drown out the ham, and it is a minor key harmony of flavors instead.
Classic summer Caprese salad, what I've been waiting for, for ages. Vicki's heirloom tomatoes, sorry I do not know the variety, they are small and oblong-round with green streaks over a bright red background. With the tomatoes, Freddy's fresh mozza, which LTHForum Italian maven, Antonious, believes it about the tastiest around.
Pasta again, this time with Vicki's patty pan squash and Vicki's heirloom black cherry tomatoes.
Fourth, fresh fruit again. Nicholl's Farm's plums have been especially delicious this year.
What else, Prosecco, very cold
A certain repitition of ingredients? Darn right, but these tomatoes are so fleeting and it is best to get our complete fill now. Of course, not only do we eat old fashioned, we live old fashioned, and with limited air conditioning in the Bungalow, these kinda meals are truly seasonal.