Pétit Déjournal

While this project is still young, last week I was overwhelmed with some form of writer's block. Despite countless rewordings I couldn't come up with anything satisfactory to say about the dishes, so I'm going to break down real simple: Basil good. Garden good.

From last week:

- Penne with Pesto, Onions & Peppers

- Fresh Salsa

- Sourdough Bread

- Pretty Beets & Carrots

- Mushroom Bacon Fritata

After the whole rain/sun/rain/sun/time passing thing our basil was ready for harvesting and boy, did I harvest. After picking over and measuring...presto: pesto! About two cups of pesto! All the foods instantly became the kinds you make and want to eat all of as quickly as possible. The pesto ended up in a bowl full of penne with sauteed peppers (two of which actually came from our garden!) We got our act together and fed the sourdough starter and ate almost an entire loaf when it came out of the oven. Friends came by bearing a gift of a huge heirloom tomato which became salsa. Beets and carrots and ginger all jumped into the food processor then swam in oil and vinegar and were a salad. The good bacon was on sale, I was too lazy to make pie dough, we had a fritata for dinner. It may not have been eloquent, but it sure was delicious.

Prettiest Beets & Carrots

Based on Pretty Beets & Carrots from Moosewood Restaurant New Classics

Shred:

2 large pretty carrots

2 large pretty beets

Put the shredded roots in a large, pretty bowl and...

Add:

1 T. fresh, grated ginger

3 T. apple cider vinegar

2 T. vegetable oil

1/3 c. finely chopped scallions

salt & pepper to taste