The CSA Inspires Dinner
Community Supported Agriculture (CSA) is where you buy a share of a farm's produce, and you get some fresh, organic produce every week. Since we don't have a garden going yet, we joined the Persephone Farms CSA. This week, among other things we got some amazing Arugula.
On our honeymoon, we went to a basement wine bar in Florence. It had long wooden communal tables, and we sat next to a French woman who was a voice actress--she did French-language voiceovers for American TV shows played on French TV. Along with some carpaccio, we had a salad of arugula, prosciutto, shaved parmesan, and a vinagrette of balsamic vinegar.
Since we had such great arugula on hand, Debbie decided to make that salad the other night:
The arugula grown around here can get much larger than in California without becoming excessively peppery. Prosciutto (the real thing) and Parmesano Reggiano came from the T&C.
After the salad, Debbie made gnocchi with brown sage butter. Making the butter involves getting the butter to the brown and nutty stage without burning it. I think I'd need a lot of butter and sage to get this one right:
The wine we drank was a rosé from Navarro. It's a bit more fruity than some of the French rosés we like, but it was a very pleasant drink on a warm evening. The wine came as part of a box we got from Navarro's pre-release program. The UPS guy said that he'd delivered 7 pre-release program boxes on the island already that morning, so we're not alone in getting our Navarro fix twice a year.
Thanks for making a great dinner!
On our honeymoon, we went to a basement wine bar in Florence. It had long wooden communal tables, and we sat next to a French woman who was a voice actress--she did French-language voiceovers for American TV shows played on French TV. Along with some carpaccio, we had a salad of arugula, prosciutto, shaved parmesan, and a vinagrette of balsamic vinegar.
Since we had such great arugula on hand, Debbie decided to make that salad the other night:
The arugula grown around here can get much larger than in California without becoming excessively peppery. Prosciutto (the real thing) and Parmesano Reggiano came from the T&C.
After the salad, Debbie made gnocchi with brown sage butter. Making the butter involves getting the butter to the brown and nutty stage without burning it. I think I'd need a lot of butter and sage to get this one right:
The wine we drank was a rosé from Navarro. It's a bit more fruity than some of the French rosés we like, but it was a very pleasant drink on a warm evening. The wine came as part of a box we got from Navarro's pre-release program. The UPS guy said that he'd delivered 7 pre-release program boxes on the island already that morning, so we're not alone in getting our Navarro fix twice a year.
Thanks for making a great dinner!
posted by Peter at 5:24 PM
