If you haven't already picked one up at MOM's or Whole Foods, keep an eye out for Edible Chesapeake (or to save paper, here it is online) - it's a terrific compilation of area farms and their products, local organic or sustainable restaurants and stores and articles and recipes. Last night we made the "Pasta with Tomatoes and Swiss Chard" from the Summer 2009 issue, using up a good chunk of the ginormous amount of tomatoes we got from the CSA, plus the chard we had left over from last week. It was pretty tasty, especially after adding a generous amount of shredded pecorino romano from Cheesetique.
There are versions of the magazine for cities and areas all around the country (even Vancouver!) - you can see their complete list at www.ediblecommunities.com.
Now back to figuring out what to do with the rest of the veggies. Corn Chowder?
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1 comment:
That sounds awesome!
I've started throwing into the pan whatever is about to go bad and ending up with something that I puree at least part of and keep for pasta sauce. It's worked out pretty well so far...
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