So, we like salads. That’s given. Maybe two salads for one meal is a little excessive. Though, we still enjoyed them, and it was a really quick meal. Either would work as a side salad for any meal. The Cucumber, Watermelon Tofu salad was inspired by a salad that we had at East By Northeast (EXNE). Our salad was good, but not as good as the one we got at EXNE. I learned that for this type of salad, you really need to remove the watermelon seeds, also that I think the sizing of chopped veggies was important for flavor combining. In the end, I would maybe have changed the ratios of items and their cut sizes, but I have to say I was very happy with the miso dressing that I came up with.
Cucumber Watermelon, Tofu Salad: Serves 4-6
- 1/2 a watermelon, chopped
- 8 small cucumbers, chopped
- 1 beet, thinly sliced
- 1 block of tofu, cubed
- 8 sprigs of basil, chopped
- 1 tbsp miso paste (I used dark three year barley miso)
- 4 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 scallion
- 1 tsp honey
- 2 tbsp ginger
- 1 tbsp soy sauce
- Mix sauce ingredients together in a blender.
- Blend well.
- Let sit for ~20 minutes.
- Combine the salad ingredients.
- Drizzle dressing on top.
The Wheatberry salad was very tasty, and my favorite of the two salads. Lemony and tangy, with the good earthy crunch of wheatberries- yum.
Wheatberry salad: (serves 4)
- 2 cups wheatberries
- 1 head of lettuce, washed and chopped
- 1 small patty pan, thinly slices
- 1 cob of corn, cooked and cut off cob
- 1 tbsp olive oil
- 2 tbsp honey
- 2 tbsp lemon juice
- Combine wheatberries, lettuce, patty pan and corn.
- Combine olive oil honey and lemon juice, mix well.
- Drizzled on top of wheatberry mix.
For dessert, we made peach frozen custard, with the last of our peaches. Yum.
Food and Friends
Of note: Last night, Theresa and I went out to dinner for sushi with Theresa’s mom who is visiting. So, there goes some slots right there. We will try to make it up either next week, or sometime thereafter… or we will let it slide. One thing we have been finding is that the social repercussions of such stringent local eating are sometimes difficult. When friends and family visit, the ease of going out out to eat, which has become a mainstay convention of socialization, is stilted in trying to make sure that our local eating isn’t too badly affected, while still having a relatively smooth social gathering. We’ve gotten by alright, in packing picnics and cooking for friends and sharing our food (all great alterations to the ‘go out to eat’ convention) for a lot of these interactions, but it can get hard to handle for all cases.
This issue is going to become a big deal next week, in which a group of our old friends are coming to visit us in Boston. After much deliberation, we have decided that the best thing that we can do in this situation is to ease up on our ‘rules’ and try to make local eating fairly easy and accessible to our friends. Instead of having such stringent rules, we will try and make most food sourced from New England. This makes things easier in that getting bread doesn’t entail having to get the local flour and spending a day making bread, but instead, a local bakery suffices. This will at least enable us to support local businesses, while also being somewhat educational for our friends. When we eat out with our friends, we will go to restaurants that feature local foods, and we are planning on having a cooking day where, if our friends are up to it, they will bring a recipe and we will locally source items and cook it together. We’ll see how this all pans out. Our blogging may be patchy next week. But it will be interesting to report on our experiences of trying to make local eating more accessible to our friends.