Of the many things I look forward to when we return to the Vineyard for our summers, cooking is pretty near the top. Sad to say that i really don’t have time to do much cooking during the school year. I’m hoping this will change soon, but, for now, the only time I can really devote any significant time to cooking is during the summer months. Happily, this coincides with the wonderful bountiful period that begins to emerge here on MV around June. It begins with strawberries and peas, and culminates in corn and tomatoes just as we’re leaving.
In addition to the fruits and vegetables, there are wonderful selections of local eggs, cheeses, herbs, and meat (the latter making infrequent – but delightful – appearances in my 3-out-of-4-vegetarian home).
I’ve been enjoying the fantastic eggs from Morning Glory Farm. There’s a ton of misinformation about organic food out there (and, if you’re interested in the topic, check out Vineyarder, Michael Pollan’s book The Omnivore’s Dilemma on the topic), but if you just focus on eating food that is local and in season, life becomes much more simple (and efficient…see, this post isn’t as off-topic as it seems). Well, these eggs are as local as they come; pretty much in my back yard. They really show the difference between something is local and something mass produced. the eggs are smaller than your mass produced jumbo variety, but what they lack in size, they more than make up for in flavor. The yolks are orange-juice orange, and the whites very creamy.
My daughter, Annabelle, likes egg sandwiches, and I’ve been making sort of an abbreviated (and vegetarian) eggs Benedict for her. While I love me some hollandaise sauce, it’s sort of rough to make a cooking emulsion while a two and four-year-old scurry underfoot. Instead, I fry the eggs in some good (local) butter, and top with some pecorino cheese. Just before they’re cooked to a runny-yolk consistency, I popl them under the broiler with some English muffins in the pan. Out they come (with the yolks still a bit runny). I plop the eggs on the English muffins (after spreading a little mayo on the muffins), and then squeeze about a half a lemon into the residual butter/cheese dripping left in the pan. I let Annabelle whisk, and then pour on top of the eggs.
Today we got the in-season strawberries, and made a pie. Annabelle is a great help with measuring and rolling out the dough. She’s really quite a good cook: tastes as she goes, measures carefully, etc. Henry, really just wants to throw the ingredients. Can’t blame him.
For anyone intimidated by making a pie crust, check out this great recipe
Here’s to pie.