salad, before tossing
After loading up on -- or HOARDING, I should say -- all sorts of pretty produce the first time we went to Richmond Country Farms Market, we had to sit down and strategize: what are we making with all of these items?
Here's some basil...
potatoes (JS loves their peeling/blistery selves)...
and green beans.
First on the list of things to make, this pesto potato and green bean salad.
Look at this huge and pretty garlic.
It's the same length as my pinky!
It joined olive oil, basil, Parmiggiano-Reggiano, and perhaps pine nuts (I forget if we had some on hand), to make pesto. Salt, too, of course.
I boiled the potatoes, blanched the green beans and grated even more Parmiggiano. I added the basil and they were very happy together.
left: separate; right: together
I shaved some more cheese on top after tossing the salad.
We're off to a good start, don't you think?
Market Loot Series
Pesto Potato and Green Bean Salad
Yellow Beans, English Peas, Radish and Dill Salad
Fried Green Tomatoes
Chimichurri with Flank Steak