Persimmon chutney

Persimmon chutney

Sorry about the rough looking photo here, I had prepared this for a dinner party with friends but forgot to take a photo of it in the kitchen so I had to do a quick snap via iPhone in low light. Next time!

Anyway, the recipe for this turned up in my latest farm newsletter without any specific credit — this version at allrecipes.com is equivalent, though I actually used less persimmons. It’s the first time I’d ever made a chutney as such and I wasn’t too sure how it would turn out; gratifyingly, it was a major hit at the party and a couple of people asked for the recipe, so hey! It had a near note perfect blend of sweetness and tang. We mostly used it as a dip/accompaniment for bread and crackers but you can do almost anything with it; all things considered I may try it again for Thanksgiving dinner…

Eggplant and green beans in spicy garlic sauce

Garlic and green beans in spicy garlic sauce

So having made a huge batch of vegetable stock the other day I was figuring out recipes to use it for — and as it happened I also wanted to use up both eggplant and green beans I had around, so when I found this recipe by chance, hey. Courtesy of Emeril and Martha, it turns out! Well hey, it did taste pretty damn good, so.

Some more mid-November AMG reviews

Onward and along:

Not Just the Ticket will be on a slower pace for a bit

Nothing major, it’s just that the time of year — and the time of the quarter! — means other commitments, in this case also including some further writing work for the OC Weekly and elsewhere. I’ll hope to have another entry or two up this week; it’ll probably stay at that rate for much of the rest of the year. (If anything I also want to metaphorically catch my breath — all that work does eventually wear you out some!) Plenty of good/great/strange shows from 1994 to talk about in the next few entries, though…

Roasted broccoli with lemon

Roasted broccoli with lemon

So this was a simple and handy lunch, building on a suggestion with my latest basket mailout. There’s not really much to this recipe, which is part of the point! Basically chop up some broccoli and toss with olive oil — 4 cups of broccoli means about 1 tbsp olive oil — as well as salt and/or pepper as desired. I also added some sliced almonds in this case. Then roast up on a baking sheet in an oven at 450 for about ten minutes and you’re good, with the lemon adding some last minute garnish and flavor. Give it a whirl!

Enjoying a Saturday — especially sunset

Nothing major here but yesterday was a great little trip up to LA and back, resulting in:

* A lovely morning in Anaheim:

Anaheim

* An excellent brunch at the Mercantile on Sunset with friends (I had the smoked trout):

Smoked trout

* A great haul of Amoeba clearance section stuff:

Amoeba results

* And the real kicker — a great trip home for beautiful sunset photos:

Sunset

Sunset

Sunset

Sunset

So yeah, no complaints!

Marinated winter squash

Marinated winter squash

In this case butternut squash, which along with some basil was at the tail end of the previous basket. The recipe I used comes from the Lidia’s Italy site — the marinade was very tasty if a bit strong. Still, made for a good light lunch yesterday.

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