Breakfast at Rogowski Farm

We went to the farm today for breakfast at Black Dirt Gourmet and it was DELICIOUS! We had an awesome time eating amazing food (awesome coffee with fresh milk, farm fresh eggs, bacon, orange pancakes, amazingly sweet fruit, home fries with sweet potatoes included etc. etc.) and having a look around the farm. The kids got to see where their salad would be coming from starting next month and we got to have a look at the really black dirt in the region! Here are some pics... Breakfast is served Saturday and Sunday 9-2 and is definitely worth the trip!

Reminder that the CSA starts next month so get your application forms in! Any questions, ask me or for more details click here!

Grilling veggies

My absolute favorite way of fixing veggies during the summer is on the grill, in my grill basket coated in parmesan olive oil from Williams Sonoma. Last week's effort pictured above! Chop up some squash or cauliflower, trim some asparagus - whatever your veggie of choice, coat with your favorite flavor olive oil and toss in the grill basket and you have a great tasting veggie side!

Green Beans

Green beans are one of the most popular veggies in our household...but some preparations are more well received than others! I found a new way to do green beans in Jamie's new cookbook and decided to try it out last week. It was a hit! 2 out of 3 kids asked for seconds and the 3rd ate the first helping with no complaints! Awesome accompaniment to a pasta dish!

Best Ever French Beans

serves 4-6

Line up 1 1/4 pounds of French or other green beans on a chopping board. Cut off the stalks, leaving the wispy ends as they are - they look nice! Put the beans into a large saucepan of boiling water with a pinch of salt and cook for about 6 minutes. Try one - if it's soft and not squeaky when you eat it, they're done. Drain them in a colander; reserving some of the cooking water, and set them aside to steam dry. Peel and slice 3 cloves of garlic. Finely grate 1 1/2 cups of Parmesan cheese. Put the pan back on the heat, add a good lug of extra virgin olive oil and the sliced garlic, and give it a stir. When the garlic starts to turn golden, add the beans and jiggle the pan around to coat them in the garlicky oil. Add a ladleful of the reserved cooking water, the Parmesan, and the juice of 1/2 a lemon. Stir and simmer until the water and cheese start to form on oozy, sticky sauce, then remove from the heat and serve immediately.