Thursday, July 30, 2009
Pattypan, Rocket, Radicchio, Carrots, and Cherry Tomatoes-With Fresh Basil
Don't you just adore summer? I know I do. I had no idea how easy rocket is to grow, and how wonderful it is to go out and snip just what I need to make dinner. What a delight. I have about a million cherry tomatoes at the moment-OK not quite a million, but certainly many, many more than I thought I would have from one packet of seeds. Those plants produce like crazy. We still haven't picked Gulliver, but he has a companion now, Swift. I think Swift may overtake Gulliver for size. I'm telling you, this is the most productive garden I've ever had. We're already discussing another raised bed or two for next year. Beats hell out of mowing the lawn...you can't eat the grass clippings.
This is hardly a recipe-I used a few tablespoons of olive oil in a pan and cooked what I had adding the lettuces, herbs and tomatoes at the last. I had some extra tofu from the Vietnamese salad so in it went before serving. My only advice is to cook this quickly, and lightly as the vegetables are of a somewhat delicate variety.
You Will Need:
3-4 smallish pattypans, sliced
1 clove garlic, chopped
3 carrots, thinly sliced on the diagonal
1 cup radicchio cut in thin strips
1 cup rocket trimmed
A handful of cherry tomatoes, halved
1/2 cup fresh basil, torn in pieces
Salt and pepper
Cook the carrots and garlic for about five minutes before adding everything else to the pan. Cook just until lettuces wilt.