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in the night kitchen. what if you found the most perfect camping spot ever. and you bought it. you could leave all your camping stuff out all season long. tents, camping kitchens, little bunk house. oh, and a tree house. so this is what the kitchen would look like at night. so fun and EVERYTHING tastes better eaten outdoors. just a few steps away is the river, so you can watch that as the sun goes down while you slice and dice. and did i mention the tree house?
a bit of a rainy, windy night says soup to me. so i sauteed up some garlic, onion and carrots. added some white wine and water. simmered away. pureed in the blender and served it up with some country bread that i toasted and rubbed with garlic. just what we needed to warm ourselves up. simple. and enough.
hey...it's not just me. last night we sat on the dock, a beautiful end of summer evening. and talked about......farm fresh eggs. all of us. one gets hers from her csa box, another from a local guy with some chickens. when i'm up here i get mine from the funny, slightly absent-minded vegetable guy at the farmers market. we talked about the different colored shells and how wonderfully huge the yolks were. and oh, the taste!!! and oh, country life!!!
these are a few of the goodies from "goat night" at the farm. shredded carrot salad and yogurt, cucumber and dill sauce. the goat was spit roasted in the outdoor wood-fired oven. i skipped that, vegetarian and all, but loved the baba ganoush and paneer, spicy chickpea stew and lavosh. my absolute favorite may have been the parsley, mint & basil salad with apple cider vinegar and honey dressing. so cooling with all the other spicy goodness. a lovely meal, i'd say.
summer on a platter? yes. heirloom tomatoes, fresh-made mozzarella and basil. that's it. the juice from the tomatoes and the milk from the cheese combined to make a "dressing". it was perfect. just one of the many dishes at quillasascut. everything i ate, for a week, was either from the farm or a nearby farm or orchard. and it was ALL good. more quillasacut food to follow...
a bit of a rainy, windy night says soup to me. so i sauteed up some garlic, onion and carrots. added some white wine and water. simmered away. pureed in the blender and served it up with some country bread that i toasted and rubbed with garlic. just what we needed to warm ourselves up. simple. and enough.
these are a few of the goodies from "goat night" at the farm. shredded carrot salad and yogurt, cucumber and dill sauce. the goat was spit roasted in the outdoor wood-fired oven. i skipped that, vegetarian and all, but loved the baba ganoush and paneer, spicy chickpea stew and lavosh. my absolute favorite may have been the parsley, mint & basil salad with apple cider vinegar and honey dressing. so cooling with all the other spicy goodness. a lovely meal, i'd say.
summer on a platter? yes. heirloom tomatoes, fresh-made mozzarella and basil. that's it. the juice from the tomatoes and the milk from the cheese combined to make a "dressing". it was perfect. just one of the many dishes at quillasascut. everything i ate, for a week, was either from the farm or a nearby farm or orchard. and it was ALL good. more quillasacut food to follow...
