Daily Harvest

Daily Dinner

The first tomato sauce of the summer!

Tall Brian and I ate this with fresh noodles & Groveland beef meatballs, green beans sizzled with garlic, and cucumber gazpacho. then he kicked my ass in the game of go.

Daily Dinner

Salad: fava beans, arugula, mint, oregano, sage, and garlic greens from the garden + olives, mozerella, artichoke hearts, and the sprouts Kate made from mung beans following the instructions from a hippy garden zine.

Quinoa: with backyard honey, avocado leaf + mushrooms, onions, saffron.

Daily Harvest

We have so many avocados right now! They take a day or two to ripen inside. They are tiny and mildly licorice flavored and you can eat the skins. I love that we have something so strange growing in our yard.

Daily Harvest- New Seasonings!

From the New York Times I learned that tomato leaves are NOT poisonous, and can be used to enhance fresh tomato flavor in sauce.

While in Chiapas, we ate some amazing barabacoa. We asked the woman who cooked it about what was in it, and one of the things she listed was avacado leaf. "But," she said, "not from a normal avocado tree. It's a special kind with small, black avocados with thin skin. They taste like anise. You've probably never seen this kind of avocado." But we have! That's the kind that hangs over our yard! The leaf adds a lovely, sweet licorice undertone to sauce.