So, I got 2 tomatoes from the garden. A clove of local garlic from the Farmer's Market a while back, and some purple basil from the garden. Chopped it all and mixed with some olive oil. Put it on a fresh baguette from a local bakery (bought at farmers market) and made with local wheat. I think this is the most local meal so far in my quest to be a better locavore during the summer.
I've got more tomatoes (local but not mine...my garden is only putting out one a day so far) and local onion and the herbs in the garden are doing well (along with lots of things other than the onions and beets...those were supposed to be the easy crops). I think along with the local long horn burger I bought, I can make "That which has no name" later this week.
Here is the recipe for That Which Has No Name:
Olive oil, canola, or butter to fry in. More for potatoes, less for burger.
1 lb of burger (if you don't have burger, use some potatoes cubed to 1/4")
1 medium onion or the equivalent amount of green onions/scallions etc, chopped fine
1-3 cloves of garlic chopped (as much as you like)
2 good size or 4 small tomatoes
Cayenne or Paprika
Use a heavy skillet.
Fry up the burger, drain the fat.
If using potatoes, get enough oil to cover the bottom of your skillet and fry on fairly high heat. Don't mess them about too much or they get squishy. Just let them go until browned on one side and turn over.
While the first bit is frying, chop the garlic and onion.
When burger/taters are done, add the onion. You may need some more olive oil if you drained it all for the burger draining.
Let this saute for a bit whiel you chop the tomatoes.
When the onion just gets translucent, toss in the tomatoes, 1-2 T of lemon juice (if you have fresh lemons, that is best but anything works), how ever much cayenne or hungarian paprika you want. Stir it up once, turn off the heat and put a lid on it.
Let it steam a few minutes like that especially if using potatoes. You want them soft on the inside but still cubes.
Add salt and pepper to taste. Serve with pita bread.
It's delicious. In a pinch you can used canned tomatoes but then skip the salt and test for acidity before adding lemon juice. Sometimes the canned tomatoes get a bit sour or sweet or salty.
The garden is doing well, but I will have to wait for a better connection to put up a photo. It's hard to photograph the green plants in a big jumble against the green weeds and grass in a jumble that I call my yard.
Perhaps there will be some movie recommendations in the next post.