I've waited SO patiently for enough funds to start a CSA session and finally I was able to commit! It was explained that our first share was a little more scant than usual due to a difficult growing season but even so I was thrilled! (Grapefruit, Peaches-small but REALLY good, Green Onions, Red Onions, Dried I'itoi Onions, Sorrel, Wheat Berries, 3 types of Summer Squash & Red LaSoda potatoes.) The Sonoran Spring has been longer and cooler this year which is fine with me-I'll gladly wait a week or so for corn & cucumbers in exchange for cool weather!
I have fallen head over heels for the simple & lovely sorrel sauce found in Eric Pateman's The British Columbia Seasonal Cookbook. (recipe above.) The cream based sauce is actually really light-the fats are tempered nicely by the acidity of the sorrel. The lemony flavor of the sorrel was perfect on a warm evening. Made a few minor tweaks to the recipe-I used a tad bit more sorrel, cut the heavy cream with whole milk and added a couple of pinches of sea salt to the finished sauce before adding the gnocchi. (I also pan fried my gnocchi in a little butter to brown them-they are too squishy for my tastes if I don't!)
Red Onion
I prepared this quick & easy puff pastry 'tart' that I found on the BBC Good Food magazine site for lunch today. I caramelized my onions a little more-tasty but not as pretty as their finished tart! I used a light feta cheese & Moroccan cured black olives (to add a little more salt) and balance out the sweetness of the onions.
I feel really grateful for all of the time spent creating in the kitchen. I have been struggling with art materials-so not much has been actualized lately! Waxes and gelatin capsules behave VERY differently here in the desert than they do in the Bay Area!! My working process is slowly evolving to produce the desired results here in the dry heat. In the meantime I'll use a zucchini as my muse!
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