I wanted to die today. Literally wanted to die. Have any of you all staked and strung tomatoes before? If you have not experienced this pain, I will give you a brief description. It sucks! Plain and simple. I am too small, too weak, and stringing them is a major pain in the butt. I literally contemplated what would happen if I quit today. Would I still get my produce for free if Taylor stayed? Would I still have the privilege of drinking an ice-cold beer every evening and not feeling guilty because I earned it? Would I even waste time cooking dinner that was not farm fresh nor good for me? The cons where too great. I persevered and staked my damn tomatoes. It was brutal. I bled, I may have cried, and I definitely have war wounds to show for it! If you swing by Hutchins Farm tomorrow, please by excited that I did not sneak in after hours and change the price of tomatoes.
Alright, on to dinner. Our nearest and dearest friends here in MA, invited us to dinner tonight. The only thing we had to do was bring some produce from the Farm. Not a bad gig at all! We brought some zucchini, onions, potatoes, and tomatoes. Everything turned out beautiful!
Here is what the MAN in charge prepared for us:
Zucchini Vichyssoise, Grilled Chicken, and Caprese Salad
The soup was the best part! I am going to get the recipe from Sean tomorrow and share it with you all. It was SO good!
Ashley pouring me my sparkling rose
The Barefoot Contessa! My new favorite cookbook! Sean’s soup came from this bad boy!
We ended the night with a glass of pinot noir and cookies. Did I mention Sean and Ashley rule! Eating at their house is always a high point in our week! Thanks guys! We are full and happy!
Sean’s chocolate coated tooth! That means it was a great cookie!
Thank God for great friends. This was the best way to end the day! Sean and Ashley you guys are the BEST!
Here is the soup recipe! Enjoy!
- 1 tablespoon unsalted butter
- 1 tablespoon good olive oil
- 5 cups chopped leeks, white and light green parts (4 to 8 leeks)
- 4 cups chopped unpeeled white boiling potatoes (8 small)
- 3 cups chopped zucchini (2 zucchini)
- 1 1/2 quarts Homemade Chicken Stock, recipe follows, or canned broth
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons heavy cream
- Fresh chives or julienned zucchini, for garnish
Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.