I started a little early (this is from Saturday night), but wanted to share a little creation that came from Aptos Natural Foods and Everett Family Farm. This is organic cottage cheese, cilantro chutney from a company called Shakti (in Berkeley), and lemon cucumbers from the girls at the farm (about whom I intend to write very soon, and at great length).
It was chilled and perfectly refreshing. The cottage cheese was the perfect foil for the tangy chutney, which had jalapeños, ginger, and other good stuff in it.
For dinner tonight, there is a cornmeal crust Vicolo pizza (San Francisco) with roasted red peppers, goat cheese, tomato sauce, pine nuts, mozzarella, parmesan, mushrooms, and basil. All organic, and all but the tomato sauce from within my 100-mile radius. Also steaming: the baby carrots I got at yesterday's farmers market; they're from Windmill Farms. Those will get a little unsalted butter, some tarragon from our herb planters, and a little sea salt. I have no idea which sea the salt came from, but it all recirculates, doesn't it?
The basil is the last little bit the Everett girls sent home with me.
The tomato sauce is Pomi, from Italy. It comes in a little box, and I like it very much.
Delicious. Trust me.
Note: I ate neither breakfast nor lunch. I just had my morning tea with 2% organic milk from Straus dairy.
Thought for the day: "If you want to make an apple pie from scratch, you must first create the universe." —Carl Sagan
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