Wednesday
April 18
Back in
January, when Barbara harvested the last of the brussels sprout trees from our
garden, she put a bag of the tiny sprouts in the fridge crisper drawer. Then she forgot about them until
today. Surprisingly, they were
still usable, though they needed to be trimmed again, which left them about the
size of large peas. But they made
a nice brussels sprout and potato hash, and this
time we were careful to use a nonstick pan.
For the
protein part of the meal, we got out two nice thick pork medallions and slit a
pocket into each, which we stuffed with chopped fresh sage leaves and grated
fontina cheese. Then we seasoned
with salt and white pepper, and sautéed them in oil until the pork was palest
pink and the cheese was just on the point of oozing out. They needed no sauce to give them flavor.
And today
Barbara drove out to the Northside Farmers' Market and got 3 more pounds of
local asparagus.
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