Last But Not Least

I really am saving up stories. I was so worried that I wouldn't have enough to write about, that I wouldn't be inspired. Turns out I've got a lot to say.

My sister Sam is twenty one, just graduated from college and very interested in organic farming. A friend of hers from school mentioned a woman that has a small organic farm in Cummaquid just a short drive up the Cape. Sam did a bit of research and learned that the woman runs a farm stand right on Route 6A so we decided to check it out.

We were hoping to meet Jean Iversen. The owner and sole operator of Kelly Farm. Jean is in her late eighties and has been running the farm and farm stand for over forty years.

We found the farm stand empty, not open for the season yet. Sam remembered an article she read giving vague directions to the actual farm. It mentioned a driveway marked by a small white sign with a number on it. We decided to try to drive around a bit in hopes that we might stumble upon it and soon we spotted the driveway and the sign. We pulled down a short dirt path and there in front of us was Jean.

I don't think either of us was prepared for this truly incredible meeting. Jean is about five feet tall and cannot possible weigh more than eighty pounds. She has chin length white hair pinned back on the side with a barrette and a fisherman's hat to block the sun. An oversized, worn sweatshirt, old jeans and work boots drape her tiny frame. Her soil stained hands are wrapped around the handle of a large garden cart with eight to ten tomato plants placed inside.

Sam and I quickly got out of the car to introduce ourselves. Jean seemed a bit confused but quickly welcomed us. She has sparkling blue eyes and a warm smile. She is open and friendly, telling us that she is on her way to deliver the plants to neighbors but has plenty of time to treat us to a brief tour of her garden.

Jean farms about an acre of land. She starts seeds in March by her wood burning stove and then plants them outdoors when the whether permits. She pointed out rows of kale, chard and collards; tomatoes, italian peppers, garlic, onions, strawberries and blueberries. All in all a grand mix of organic produce that, in the peak of the season, will supply her stand and provide many lucky customers with great eats.

Touring through the rows, Sam and I marveled at this older woman's agility and grace. Every step was deliberate and measured. She pointed out each crop and gave us small glimpses of her endless knowledge of the garden and its bounty. The job of starting, planting, weeding, watering and harvesting is intense and Sam and I cannot imagine how this tiny woman, eighty something years young can possibly do it all. We are inspired.

As we finish our tour we ask Jean if she'd like help delivering those tomato plants. It's the least we could do after interrupting her day. She agrees to a ride and the three of us set out up and down the road to drop off the plants.

Back at the farm, we said our goodbyes and backed out of the driveway as Jean began to kneel in her garden. It's early evening and there is still a lot of work to be done.

Graduation Dinner

My sister Sam's graduation from Boston College was last weekend. After a bit of research, we decided to celebrate the evening before at a restaurant called Hungry Mother in Cambridge.

Initially, I was drawn in by the website. It's unique, antique and modern at the same time. My initial search was for a neighborhood spot that cared about serving seasonal, local food. As I explored the site, I knew I was in the right place.

The space is small, intimate and inviting. The decor is simple, warm and very much in line with the look and feel of their website. We were greeted by a friendly host and seated almost immediately.

The menu is unpretentious and approachable. It reflects the chefs southern roots and the desire to highlight the best of what the season has to offer by using classic cooking techniques. We decided to try the boiled Virginia peanuts, the spicy pimiento cheese with celery and the ham and biscuits. They were great starters. Just enough salty, spicy, savory to satiate and entice at the same time. The best part was that those boiled peanuts reminded Gramma of trips to the South years ago.

We all tried different entrees. I had a couple of first course offerings as my main in order to try more than one dish. The smoked blue fish pate with crackers and bread and butter pickles was fantastic. My sister had asparagus with a perfectly cooked soft poached egg. It is my belief that if you add an egg to anything it is always better and this tried and true dish did not disappoint.

Chris had Carolina rainbow trout. It was cooked just right and served with the most beautiful, seemingly just picked vegetables. There was also delicious gnocchi with guanciale and pea tendrils. Those little tendrils are so tender and delicate, they taste sweet and just like the peas that grow from them. If you haven't tried them they are a springtime must.

All in all each plate was prepared with care and creativity. Our server was incredible, knowledgeable and passionate about both food and wine. The evening was memorable and I look forward to our next visit to this truly inspiring spot.

Sushi and Fries

Chris and I haven’t had sushi since we left San Francisco. I will admit that although I enjoy it every once in a while, I rarely crave it and almost never search it out unless I’m really hungry.

In SF we would occasionally walk two blocks up the street to Osaka to grab a bite. The appeal there was always the service. The owners also work on the floor as servers and chefs. They are kind and welcoming to everyone, especially regular patrons. I think, more than the food, we were missing our old routine a bit, missing the bustle of our neighborhood restaurant and the warm smiles that greeted us there for so many years.

Knowing that the vibe here on the Cape is much different, we set out hungry with very few expectations. We decided to go to Mac’s Seafood on Wellfleet Harbor. We knew they had sushi because we had been once before and that was reason enough to check it out again.

The evening was cool, but absolutely beautiful. We parked the car, walked up to the patio and were greeted by a smiling host. We were dressed for the weather and decided we’d be warm enough outside at the bar. I love to dine outdoors and I’m much happier at the bar. Perfect!

As we seated ourselves the bartender greeted Chris by his first name. It turns out he is a friend from high school who Chris had not seen in years, Ethan. We chatted, ordered dirty vodka martinis, looked at the menu and began to relax.

The martinis were great. Ethan was engaging and helpful. The bar was buzzing but not crowded like it can be in full summer swing. We decided on a few pieces of raw fish, a tuna roll and grilled yellow tail collar (not sushi, but one of my favorite dishes). Finally we added a side of salty, thick cut fries to fill our empty bellies.

We sat talking with each other, taken care of by a familiar face, eating our sushi and French fries on Cape Cod. The air smelled of salt, sand and spring flowers. The music was classic rock that transported us back to being twenty-one and free. The food hit the spot.

Leaving the comfort of our well-established lives in California was a big decision. As we move forward here on the East coast, we know there will be times when we long for aspects of that life. It was so nice to discover that even at those times we might be able to slip into a new, but familiar, routine here that is just as satisfying.

If you haven’t had sushi and fries… I recommend it.

Saving up Stories

Well, if you have been reading this blog since its inception you know that Cape Cod is the best way for me to loose track of time and space. I'm sorry for the lack of communication.

We've been at the cottage on and off since last Friday when we drove up to leave our trusty pooch in the capable hands of Chris's mom, Pam. We dropped the dog and then were off to Boston for the weekend to celebrate my sister Samantha's graduation from Boston College.

Since then we've been back to the Cape to grab the dog, back to Boston for a job interview and then back to the Cape again. Along the way I got to meet with old friends, eat some pretty yummy meals and explore new avenues of the local food community here in my back yard.

I think I've got a couple of good stories. They involve delicious sushi and fries on the water in Wellfleet. An amazing dinner at a neighborhood spot in Cambridge called Hungry Mother and, most recently, a visit to the farm of an awe inspiring eighty-seven year old woman who runs an organic farm stand here on the Cape.

Due to the lack of internet access at the house I will have to relate these stories a bit piecemeal, but I think they are worth telling. Hopefully this will whet your whistle and you'll check back in order to get the full scoop.

leftovers

I didn't feel like the word deserved to be capitalized. I know, that's a little discriminatory but, they are just leftovers.

Over the past few nights we've had some pretty yummy meals. Braised beef short ribs and gorgonzola polenta, mom's spaghetti and meatballs with a green salad, and a summery baked potato with sour cream, parsley and bacon; and sweet corn on the cob with basil and green garlic butter.

Somehow I ended up with a zested lime and orange begging to be juiced. There were also small amounts of wild arugula, red leaf lettuce, basil, and fresh parsley. Two ears of corn, a handful of tomatoes, ricotta salata cheese and a little green garlic round out the left over list.

I'm certainly no expert but... if I could impart some knowledge learned along the way, it would be to keep a grain/pasta on hand that you can use as a base for 'salads'. For example, quinoa, millet couscous, orzo or pearl pasta can all be cooked in no time and combined with almost anything to make a yummy salad type side or even light main dish.

Tonight, I used quinoa. I chopped the green garlic (any allium will do: green onion, chive, shallot) and combined it with fresh orange juice, lime juice, extra virgin olive oil and salt and pepper to make a bright citrus vinaigrette. Then I sliced up the rest of the tomatoes, stripped the corn kernels off their cobs and picked parsley leaves. I added them all to the vinaigrette. Once the quinoa was cooked and still warm, I tossed it into the bowl with the rest of the ingredients and crumbled the ricotta salata over the top. I also combined what was left of the red leaf, arugula and basil with a touch of olive oil and salt. Finally, I piled the lettuces on a plate and topped them with the warm quinoa salad.

It was light, colorful, flavorful and satisfying.

Leftovers with a capital L.

Simple Stuff

Tonight I'm in charge of the salad. Salad is my absolute favorite. The greener the better I say!

I combined red and green leaf lettuce with the last of the watercress and some fresh celery leaves. I also added a little shaved fennel (shaved is the idea but sliced super thin is the actuality without my trusty mandolin), some fresh basil and pretty darn sweet grape tomatoes. Even without dressing, this bowl full of emerald leaves and such was tempting, but...

The dressing is the best part!

Chives are everywhere right now. There are lovely little bunches of dark green stalks topped with beautiful lavender colored pompoms out in my mom's garden. They tempt the bees all day long and today they lured me in. I cut a few handfuls knowing exactly what their fate would be, luscious sour cream and chive dressing.

It is so easy, so Spring and so yummy. Just chop up as many chives as you can. Add a little dijon mustard, some sour cream, a bit of red wine vinegar and some salt and pepper. You can adjust the thickness with a bit of half and half or even a little extra virgin olive oil. Mine comes out a little different every time but just as good. And, do not forget those purple blossoms. Taste them. They are the essence of chive! Sprinkle them on top of your salad or, really, anything you like. You will be a gourmet for the day.

It's just that simple.

Macaroni and Cheese

Macaroni and cheese is oh so versatile, satisfying and delicious. Over the years, I have had three versions that I consider to be stellar, my grandmother's, my friend Robert's and Solstice's.

Gramma's is traditional. It is very cheesey and topped with the perfect crust of breadcrumbs and parmesan cheese. Robert's invoves a creamy bechamel sauce and pancetta. Robert is a chef hence the bechamel and fancy cured meat. I have not eaten that dish for over four years and I still crave it. Solstice is a bar that Chris and I frequented just down the street from our apartment in SF. Their version uses a creamy blue cheese sauce and in they top it with finely diced green apple. Ooh, aah!

Given my affinity for pasta and melted cheese, I have tried my hand at this dish many times. This month's issue of Saveur highlights this comfort food and last night, I was inspired once again.

Although I really wanted to test out their recipe for lobster macaroni and cheese, the frugal shopper in me decided to use up the two links of fresh chorizo and half block of cheddar I had left over in the fridge. Of course, I did shop for a few extras that I hoped would enhance this version.

At the market I found watercress. I haven't had it in quite a while so I put that in the basket along with a head of green leaf lettuce for a salad. I also picked up one red repper and some smoked cheddar cheese to add to the pasta.

When I got home I put my pasta on to boil. I decided to break up the links of chorizo and sautee them more like ground meat to be tossed in with the macaroni. I put the red pepper in the oven on broil so that the skin would blister and char. My cheesey sauce started with a basic white sauce; a little butter, flour and whole milk cooked carefully until thick and creamy. Then I added grated cheddar and smoked cheddar. The cheese melted into that sauce and the whole thing was smoky and rich, and really pretty tasty. I chopped the roasted red pepper and then combined it with the sauce, the meat and the pasta. It all went into a baking dish topped with breadcrumbs and parmesan cheese to finish in the oven.

So far, this is my favorite version of all of my own versions to date. It was smoky, a little spicy, and super cheesey. I tossed the watercress and green leaf with a little mint and a red wine and dijon vinaigrette. It was fresh and light and went well with the pasta.

Chris thought it needed more salt... I don't think so;)