Sunday 5 August
We tend to spend Sundays in the office, so it's nice to have some leftovers or other easy preps to fall back on (or in).
Many of the farmers at Findlay Market yesterday had fine, fragrant canteloupes, and it's a snap to turn one into a cold soup by just whizzing it up in the robot-coupe with a dollop of plain yogurt and a spritz of orange juice (don't forget a zotz of cinnamon and a quarter-zotz of nutmeg). A few chopped mint leaves go well over this, says Holt, who after all won first prize for his cold melon soup at the 2007 Hamilton County Fair, and should know.
But that was just an intro - dinner needs more substance than just fruit soup. So this morning we started a crockpotful of (pre-soaked) Great Northern beans, seasoned with sage, garlic, rosemary, and salt. When we got home they were perfectly tender, and with each bowlful we mixed in some leftover salty chard from this past Wednesday. And behold, it tasted of Italy, and was (now) good.