Cooking Fresh and Local

Hi there,

Today was a sunny and warm fall day. Perfect for a little harvesting of goodies from the garden.  So a half hour later I had  zucchini, cherry tomatoes, basil, peas and slightly underripe field tomatoes.  I had to harvest those because Winnie, our two year old Golden Retriever has realized this year that she LIKES tomatoes….oh no you don’t!  

Anyway way the zucchini and cherry tomatoes went into a fresh pasta sauce along with onions, garlic and organic crimini mushrooms from my local Co-op.  I buy all the groceries I can at my local Co-op because they help sustain my local economy by supplying to and buying from our local producers.  More about that another post.

The sauce went over no name fresh cheese ravioli pasta With a little freshly grated Parma reggiana and a chiffonade of fresh basil leaves.  Yum! OK OK there have been a twitch of red wine and some balsamic reduction in that sauce.  Good is good and a little red wine can be good in a pasta sauce.

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About seasidechef

I'm passionate about food. I'm keenly interested in new techniques and ingredients. I care about how food is produced and where I shop. I'm committed to co-operatives because of their grassroots impact on communities.
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