Let’s Start the Week Right with a Food Parade of the Weekend:
For the CSA this week, we got: Delicata Squash, Tomatoes, Cherry Tomatoes, Carrots, Beets, Broccoli, Kale, Parsley, Peppers, Summer Squash, and Nectarines and Pears for fruit share.
Saturday Dinner was spent with Jordan and Alex, friends we’ve made through the CSA. We made a simple meal of salad, homemade whole wheat pasta, roasted tomatoes, with grated Atwel’s Gold cheese from Narragansett Creamery, roasted garlic, and a pistou using just basil, garlic salt and olive oil, and a side of kale chips.
I didn’t manage to take a picture of the actual pasta dish. Alex and Jordan brought really tasty beer from Cape Ann Brewing Co. and their dog, Friedman, who is an adorable black greyhound. Good food, good drink and good company!
This dessert was very tasty, but very overpowering (only for extreme ginger lovers). It is novel enough to include the recipe:
Ginger Custard: Serves 2
- 3/4 cup sugar (it was really sweet, could have cut out some sugar)
- 2 oz of butter (really buttery, could have reduced butter)
- 2 eggs
- 3/4 cup whole milk
- 1/3 cup of fresh ginger (finely chopped)
- 1 tsp vanilla
- 2 tbsp flour
- Cream butter and sugar
- Add Eggs, beating afterwards.
- Mix in the rest of the ingredients.
- Pour into ramekins
- Bake at 350 F with the ramekins in a waterbath (a baking dish with water in it)
- Bake until set, still jiggly
- Cool until you can’t wait any longer, serve.