The garden was good to us this year


SEPTEMBER 29TH, 2011

Although space was limited, we managed to utilize several garden crops for Dinner at the Rafns' this year.

Herbs were especially useful. Rosemary and sage appeared in quite a few dishes, including the beef stew in September, while the peppermint played a starring role in a simple syrup alongside Panna Cotta earlier this spring.


Tomatoes were used in two ways. We pureed them to make a silky pasta sauce and diced them for a delicious Tapenade with Kalamata olives. Despite the afternoon shade, our tomatoes did very well.


We devoted as much dirt as we could to growing arugula, our favorite leafy green. Arugula proved to be an excellent addition to salads and cooked dishes alike. We really enjoy the peppery flavor. And this year's crop was especially potent.

As fall arrives, we expect to purchase more vegetables from our friends, Minto Island Growers, Nikko Farm, and Teal Creek Farms. Look for lots of squash, potatoes, and mushrooms on our menu in the next few months.

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