Monday, April 05, 2004
CLEANING OUT THE CHEST FREEZER
We sent in our check for the produce subscription. Soon (not nearly soon enough, but soon) we will again have more produce than two people can reasonably eat. But who ever said we were reasonable about vegetables?
So, the chest freezer which was full of last year's produce needs to be cleaned out. I don't mean things need to be pitched, I mean we need to eat it. I've been trying to be good about not buying more food and just eating what we have. It's worked pretty well, although we did slip and buy some fresh kale.
All of this is just prelude to my end-of-winter linguine with corn and tomatoes. I was inspired by Deborah Madison's "Summer Spaghetti with Corn and Tomatoes." I modified the recipe a whole lot. In fact, the only thing that is that same is the idea of long pasta with corn and tomatoes, but it was good.
Saute half a (chopped) onion in olive oil. When the onion is starting to turn translucent, add 3 cloves of minced garlic. Add about 1.5 cups of corn (preferably frozen from the summer), drained. Add a whole lot of peeled, seeded, chopped tomatoes (again, frozen from the summer). When everything is warm, season with salt and pepper and 1/4 cup chopped fresh parsley. Toss with cooked linguine. Sprinkle fancy grated goat cheese from the super-foodie deli (or regular Parmesan) over the top. Eat and pretend it's summer because it sure tastes like it.
We sent in our check for the produce subscription. Soon (not nearly soon enough, but soon) we will again have more produce than two people can reasonably eat. But who ever said we were reasonable about vegetables?
So, the chest freezer which was full of last year's produce needs to be cleaned out. I don't mean things need to be pitched, I mean we need to eat it. I've been trying to be good about not buying more food and just eating what we have. It's worked pretty well, although we did slip and buy some fresh kale.
All of this is just prelude to my end-of-winter linguine with corn and tomatoes. I was inspired by Deborah Madison's "Summer Spaghetti with Corn and Tomatoes." I modified the recipe a whole lot. In fact, the only thing that is that same is the idea of long pasta with corn and tomatoes, but it was good.
Saute half a (chopped) onion in olive oil. When the onion is starting to turn translucent, add 3 cloves of minced garlic. Add about 1.5 cups of corn (preferably frozen from the summer), drained. Add a whole lot of peeled, seeded, chopped tomatoes (again, frozen from the summer). When everything is warm, season with salt and pepper and 1/4 cup chopped fresh parsley. Toss with cooked linguine. Sprinkle fancy grated goat cheese from the super-foodie deli (or regular Parmesan) over the top. Eat and pretend it's summer because it sure tastes like it.
