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 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:


* 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:





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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