June 3rd, 2011

Garden Bounty

masalabounty

I was looking for inspiration in the kitchen and came across some photos I took last summer while visiting the American Masala Farm in upstate New York. There’s nothing like harvesting fresh vegetables and fruit from the garden. What to do with all this goodness? Aside from sitting in the garden and eating vegetables out of hand, sun-warmed and raw (which is always a pleasure), I love to lightly steam cauliflower and broccoli and snap beans and serve with a quick anchoiade, which is basically just a few tablespoons of olive oil, 2 to 3 crushed anchovies, some fresh garlic cloves, crushed and a dash of lemon juice or white wine vinegar. Melt it all together in a small pot over medium heat and add some fresh parsley or capers. Serve with lots of bread and fresh garden vegetables. It’s also delicious tossed into pasta with some fresh tomatoes.

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