Dressed Strawberries

I brought some fresh sliced strawberries into the office. Rather than trying to sweeten them up with sugar, I dressed them lightly with a little special vinegar and olive oil from my trip to Round Pound Vineyard.

Red Wine Vinegar - Sangiovese, Nebbiolo & Petit Verdot. This vinegar is pretty exceptional and is made with wine grapes... not just left over wine =)

Olive Oil - Blood Orange Olive Oil. The mouth feel is light and a hint buttery, but the flavor and aroma is all orange.

Cute CSA Veggies!

the cutest little eggplant!

the tiniest, roundest watermelon!

the most adorable ear of corn!

Carrot Surprise!

This funny-looking veggie landed in our CSA share bag this week :)

How's it going? Stone Soup Farm CSA

The Stone Soup Farm CSA (Community Supported Agriculture) shares have been going strong for over a month now. The early part of the season included lettuces, greens (collards/kale), beets, and herbs. Now that the weather has warmed, we've seen lots more cucumbers, summer squash, purple cabbage and kohlrabi.

I've been pretty pleased with the quality and amount of food that's been allotted to our half share (5-8 lbs/week vs a 10-15 lbs/week full share). The collards, cucumbers, and summer squash have been particularly hearty specimens. Organic and pesticide-free, I was worried that the veggies would be really buggy - but that's not been the case. I'm particularly eager to see okra and tomatoes in the coming weeks: I'm already saving a pinakbet recipe or sinigang recipe for them. I'm also eagerly awaiting to see our first ears of yummy corn!!!

My only battle has been with the lettuces --- these are real vegetables grown in real dirt. Real dirt that is dirty, sandy, and self-multiplying. No matter how much I wash the lettuce, there's always more sand to be found. I'm a visually-picky eater - so any signs of dirt shuts off my desire to eat lettuce that's not cellophane-wrapped. I hope it's only a minor issue I grow out of, but should expect my experience to be any different?

On an extremely positive note, the customer service and education from the Stone Soup Staff has been EXCELLENT. Each week CSA members receive an email with a list of items of the week, some interesting anecdote about the growing season or the goings-on at the farm, and (usually) a suggested recipe. I haven't used any of their recipes yet, but two examples include Coconut Chutney Hor d'ourves with Zucchini and Beet Brownies. Customer education pieces include walking us through the farm decision to pilot biodegradable plastic tarps for young veggie beds... Or to tell us of the painstaking care our farmers have taken to control the troublesome pests like the Colorado Potato Beetles (and larvae) by removing them BY HAND!

If you eat with your eyes, take a look at this gorgeous slideshow of some of the tastiest veggies around.

On the Road: Phoenix - Different Pointe of View

Work brought me to the Pointe Hilton resorts in Phoenix. One wonderful part of the visit was dinner at the Different Pointe of View restaurant at the Tapatio Cliffs Resort. Our server mentioned that Executive Chef Anthony DeMuro recently joined and revamped the menu recently. My pals and I were happy to sample the fare and enjoy the panoramic views from North Mountain were especially pretty beneath a setting sun and full moon.

We opened with drinks and appetizers from the patio. I only had a dying digital camera and my Diana, so I was unable to capture pictures of the entrees in their full glory (note to self: upgrade cell phone asap). The Saba Marinated Mission Figs, Mozzarella di Bufala, & Heirloom Tomatoes appetizer was served with Gorgonzola Creme Fraiche, EVOO and Baby Basil. The mozzarella was stunningly creamy and the tomatoes were perfectly hearty. I was happy to share the plate while sipping on my glass of Lagar de Cevara Albarino.

The rest of the night featured the following entrees. Each was carefully prepared and (thankfully) not over seasoned. The waitstaff was s. friendly and easily offered recommendations or sought answers when we had questions. One wonderful surprise was the loup de mer - while some might be scared to order something they could scarce pronounce, our waiter gladly explained the "wolf of the sea" first as "an ugly fish" and second as "French Sea Bass." The flesh was hearty and the smoked applewood flavor permeated the entire fillet.

Pan Seared Muscovy Duck Breast - Pecorino & Alba Truffle-Scented Soft Polenta with Braised Duck, Sauteed Spinach, Clementine Olive Oil Emulsion, Balsamic Drizzle


Pan Seared Coriander Crusted Organic Oregon Lamb Loin - Sweet Golden Corn Parmesan Risotto with Marcona Almonds, Swiss Chard, Dried Zante Currant Lamb Demi Glace

Applewood-smoked Loup de Mer - Piquant Fingerling Potato, Crisp Pancetta, Roasted Tomato & Crimini Mushroom Saute, Butter Braised Leeks, Cabrales Butter, Cabernet Fig Reduction

Chocolate Fire - Sweet Chile Spice Cocoa Cream

The Chocolate Fire was completely amazing - perhaps not on its own at first. We were told that the cold set dessert was prepared with five types of chocolate. That sounded southwestern to us. We each ate a small scoop, allowing the full amount to melt as the heat from our mouths allowed the chili oils to burst on our tongues. To our surprise the waiter brought us a glass of port to heighten our flavor experience. Taking a sip of the port after the chocolate allowed new spicy chili flavors to come through - exposing us all to the real depth of each chile.

Overall, the food, wine, service, and atmosphere of Different Pointe of View was spot on. My only bit of hesitation came to the printing of the menu - I am a grammarphobe, but even I had to look twice at the use of capitalization and hyphens. Perhaps it'd all be easier to do if the languages didn't straddle the French-Italian realm.

I'd be happy to return here someday. Preferably, I'd be back NOT during the s. hot off-season. But if you find yourself in the Valley of the Sun, treat yourself and maybe a friendly Phoenician to a darling view and tasty eats.

Vinum Cellars 2006 Rose It's Okay

So, I shared with you the story of Vinum Cellars and their 2007 Stanford Wine Program win. Vinum has a summer special that will blow your mind. Both their 2006 Chard No Way chenin blanc number and 2006 Rosé It's Okay! cab sauvignon cuveé are selling at half off each case!

Price? $66 for 12 bottles (all CNW, all Rosé, or half-and-half)

And for that unbelievable price, you're also getting real tastiness, too. The Wine Enthusiast gave the CNW 87 points and named it a best buy in October. In the 2008 San Francisco Chronicle Wine Competition, Vinum's Rosé took home a gold medal in the Dry Rosé class.

I haven't opened the CNW yet, but I did twist-off (rather than uncork)the Rosé with the work folks. It's definitely not a sugary sweet. Rather, it's very dry and has a decent body. I'm keeping it as a summer table wine and keep a bottle at work for impromptu dinner party presents.

From my wineBeagles facebook application tasting notes...

"The candy apple red hue of this rosé immediately sets it apart from most blush wines. It's a medium-bodied, crisp number that really surprised me. I expected something sugary, but was welcomed by bright cherry flavors from a cab cuvee."

The best doughnuts EVER

Betty Ann Food Shop in East Boston.
565 Bennington St, Boston, MA 02128, USA
Tuesday - Sunday Mornings