CKFB, CT, CSA, LF, & CM
On Saturday Mark and I went to the CK Food Bank’s 2nd annual Bread Basket Bash, and it appeared to be a great success. We saw some old friends there, and we made some new ones, and it was a lovely evening overall. If you missed it this year I hope you get a chance to go to the next one, as it is a great cause and a really fun time. We sat at a table with Jean, who is 87 years old, and her husband Burt, who is older than she. They won a safari to Africa in the live auction, which made us all very happy, because they had been kicking themselves for passing the opportunity up last year. Let me tell you that I would be abundantly grateful to have even half of her energy when I am anywhere near her age. They were both full of energy and fun, and made wonderful dining companions!
Tomorrow we have an opportunity to attend a trade wine sampling at the Columbia Tower in Seattle. I have never been up there and so I am really hoping we are able to make it! It is on the 75th floor and with the weather this nice we should be able to see you from there.
On Wednesday we get our first CSA delivery from Hand Sown Homegrownand we have decided to celebrate CSA Wednesdays every week throughout the season. The Silverdale pickup is across the street at the park, and so we are hoping to build up that sense of community that can come with buying your produce fresh off of the farm. We will offer seasonal recipes based on what is in the boxes and at the farmer’s markets for anyone who wants them that day. CSA members (all CSA members, not just Hand Sown members) will get 2 for 1 desserts and/or 10% off bottles of wine, so they can supplement those farm produce meals. Others can still get the recipes and then go to the markets during the week to get the produce to make them. There are still a few CSA memberships available out there and we have brochures at the cafe for the Abundantly Green Organics CSA. Once these last few shares are gone folks will have to wait until next year to get in on one of the many CSA’s around here. It’s worth it!
On Saturday we have Luigi Ferrari’s funeral. It is so deeply saddening to think of this, though I am sure it will be good for his family to have that day behind them. There are many of us in the community who are mourning the loss of Luigi and it will be strengthening for us to come together on that day, as well. It will be good to have some closure and connection around this frustrating and terrible loss. If you want to go to the memorial it is Saturday, 3 pm, at Miller Woodlawn Funeral Home on Kitsap Way in Bremerton-it’s the one you can see from the freeway.
My bestest friend and her husband are in the midst of chaos right now and I have been holding them in my thoughts and heart for a couple of days. Today’s recipe is for her (she loves pasta) and I hope it is something she would love. Remember, if you don’t love something that I have listed, email me for a substitute ingredient, or leave it out. Don’t worry, just make it and eat it! This is a mostly uncooked recipe because it has been too hot to do too much cooking, yet it is still nice and comforting, and only takes a few minutes to prepare. (Yes, I am one of THOSE people who do not love the heat!)
Linguini with raw tomato sauce
2 garlic cloves (or 2 tsp minced garlic) mashed with a 1/2teaspoon of coarse salt and made into a paste. (roasted garlic would work as well)
2 lbs smallish tomatoes, or 1 1/2 lb regular, chopped (I know it is not the season for these yet. sigh)
6 cups (about 2 bunches) of arugula, washed and coarsely chopped, with the biggest stems pulled off. (Fresh at the farmer’s market!)
1/2 cup fresh herbs, roughly chopped (basil or thyme are my preferences)
1/2 fresh flat leaf parsley, roughly chopped
1/4 cup-ish Premium Olive Oil
1/4 cup-ish balsamic vinegar
salt and pepper to taste
OPTIONAL: cheese. 8 oz fresh mozzarella would be great, or Willapa HillsRicotta (MMMMM!!!) or even some simple pecorino romano or parmesano.
1 lb cooked linguine (I cook it a couple of minutes less than the recipe says, in water that is ‘salty like the sea’)
Make the sauce 1-4 hours before you want to serve or eat it. Combine all the sauce ingredients and let it marinate at room temperature. If you are in a hurry, then let it stand for at least 20 minutes, though the longer the better.
Toss the sauce with the pasta as soon as it comes out of the hot water, then let it cool down. Serve it at room temperature, or just slightly warm. Add a nice salad and some crusty bread and you have a great meal! Gotta have meat? Throw in some chicken breast. Please your palate and you will be pleased!
What pleases you?