The Long Hungry Current 8/13/07
Whew! It sho is hot! Despite the heat, we seem to be having a bountiful harvest. We are seeing our first of the winter squash this week, acorn squash to be exact. More than likely we will have spaghetti squash within two weeks. I saw the butternuts in the garden too, looking excellent. There are also a couple of new varieties we will see as fall approaches.
This is the peak for tomatoes, but while the amounts may fall off some, we will still have them around for a while. I hope you are all taking advantage of all the great ways to use tomatoes. Today I have a marinara recipe that I have enjoyed for years. Of course, sometimes the best way to enjoy a tomato is by itself, perhaps with a bit of salt and pepper and a squirt of olive oil. It wouldn’t be unheard of to toss in some basil, and oh yeah, how about some fresh mozzarella. I think what it comes down to is that if you have vine ripened tomatoes, you can’t go wrong.
The Rösti recipe I included is pretty easy, and makes a great side dish. During my first trip to Europe in 1989, a three-month exploration of myself and the world, I had a few extraordinary experiences. One occurred in Switzerland, where I played some classical guitar for a woman sitting next to me on a train.
She recounted that her son had played for a while, but never stuck with it. She also mentioned her daughter was seeing a musician. In the end, she invited me home with her to stay and meet the family. They lived in central Switzerland, the German speaking part, in a beautiful house on a hill overlooking a park and river. Classic postcard material indeed.
During that week, I was introduced to a number of traditional Swiss foods. Two that stayed close to my heart are muesli, which I eat everyday for breakfast, and rosti, which is a total comfort food. Now, whenever I want to feel close to my Swiss family, I cook a rosti and toast their incredible generosity. We still talk occasionally, and they always want to know when I’m coming for a visit.
So cook up a rosti, share it with friends and family, and make new memories over food. Toast our bountiful harvest at the next potluck on Sunday, August 26th. For those who have difficulty making it out on Sundays, we will plan a Saturday potluck for September.
One more note, Margot in east Nashville is currently serving our veggies, especially herbs, peppers and beets! Fresh, excellent food if you’ve never been.
--Alan
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Here are a few links that may interest you:
Where does your food come from- http://www.foodroutes.org/
Pick TN products- http://picktnproducts.org/
Support the Nashville Farmer’s Market- http://www.nashvillefarmersmarket.org/
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The Harvest
Acorn Squash, Cantaloupes, Peppers, Tomatoes, Squash, Cucumbers, Potatoes, Onions, Leeks, Parsley, Basil
