Oh my, it’s hot here. Only a couple of degrees cooler than my hometown, Houston, but fortunately much less humid. Last week, Laura was skeptical about my suggestion that summer might have arrived in western Washington; this week, I think there’s no denying that summer is here. (I still expect it to be cool and rainy on the 4th of July; that’s just traditional.)
I knew today was going to be hot, but I had cooking to do for lunches during the week, so I started early, and rotated one thing after another into the oven. At the end of 2 1/2 hours, I had a loaf of no-knead bread (made with emmer and local AP flours), a roasted chicken, and roasted asparagus and cauliflower. I turned off the stove for the day, and spent the afternoon hanging out with friends, chasing the patches of shade in their back yard and trying to stay hydrated.
At suppertime, it was still too warm for hot food. We had this week’s OLS meal straight out of the refrigerator: cold roasted chicken, asparagus and cauliflower, and a salad of farro, minced garlic scapes and chopped hazelnuts tossed in cider vinegar and hazelnut oil.
Ayala Farm: asparagus
Bluebird Grain Farms: emmer farro
Sidhu Farms: cauliflower
Holmquist Hazelnut Orchards: hazelnut oil, hazelnuts
Local Roots Farm: garlic scapes
Rickman Gulch Farm: chicken
Rockridge Orchards: apple cider vinegar
California: olive oil
Far away: pepper, dijon mustard
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The farro from Bluebird is so good! We’ve become big fans. Matthew started making more farro at home after we had a luscious dish of farro at Lark that was a highlight of the meal. They serve different versions seasonally; the one we had in winter was mixed with something like apples and parsnips. Here’s a recipe from Lark with chanterelles and green beans:
http://www.foodandwine.com/recipes/farro-with-chanterelles-green-beans-and-mascarpone
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