Leading the Wild Life
My father used the expression “eating off the fat of the land” to describe a bountiful meal from his garden.
With that in mind, last weekend I planned a dinner based on eating from the land. (Today’s sniffy chefs would call that a “vegetable forward menu.”)
But as Robert Burns noted, the best laid schemes often go awry.
Stalking the Wild Mushrooms
This being chanterelle season, Robin and STL mushroom guru, Ken Gilberg, (above) prepare to stalk the wild fungi. Sadly, they returned with barely enough for the evening meal.
But a second outing uncovered a field of Meadow Mushrooms, that became a tasty topping for our pork loin.
Ken’s dog, “Soapy,” is not a truffle h0und, but she did enjoy the woodland trek.
Ah, But the Tomatoes . . .
While the mushrooms were evasive, the tomatoes were easy. My nephew, Bobby, has a bumper crop this year. With fresh mozzarella and basil and a balsamic topping, they were transformed into a heavenly caprese salad.
Next to a good BLT, a caprese is one of the true delights of summer.
Bobby didn’t have as much luck with his corn as he did the tomatoes. It seems the raccoons are holding their version of Woodstock in his corn patch this year. Being good sports, the little rascals left him a half dozen ears.
The newly-dug potatoes roasted nicely in the oven. The rest went into the green beans from the local farmers’ market. I still cook my beans until they’re soft i.e., Southern style, like my mother did. No al dente beans for me.