On Friday night, Gahlord grilled a steak from Laplatte River Angus Farm, along with corn-on-the-cob, plus potatoes, sweet onions and rosemary done up in a foil packet with butter, salt and pepper. We also had a salad of local arugula and romaine lettuce, with no dressing, because I was too tired to bother making any. Naked greens are good for you.
As you can tell, I experimented with black beans this weekend. They don't respond to baking as well as the yellow-eye beans from North Hero that we've been eating. Slow simmering on the stove cooks them eventually, but it takes a very long time. Once they were done, we had savory black beans stewed with garlic, which I used as a base for huevos rancheros, along with leftover grilled corn cut off the cob, and some tomato-basil salad left from Thursday's potluck. I liked this way of fixing eggs so much that I had them for two meals in a row.
Breakfast today was half of a Ginger Gold apple (they're huge!) from Champlain Orchards, cut up, with maple yogurt from Butterworks Farm. I also had half a multigrain waffle from last week's brunch, popped into the toaster and drizzled with maple syrup. I'm excited about the Ginger Golds — they seem very similar to Granny Smiths, an apple I use a lot in the kitchen because they don't turn mushy when cooked. I bought a bunch of these at City Market on Sunday, and German apple pancakes are a definite possibility this week.
In keeping with my goal of maintaining a spiffy, light-filled fridge, dinner tonight should be a frittata of oyster mushrooms, potatoes, onions and beet greens. I'll make it with egg whites. Those are left over from an egg-yolk custard that became black-bean-and-honey ice cream last night. Perhaps unsurprisingly, the ice cream is also slightly coffee-flavored. (My friends Mandy and Greg are hosting a dessert party later this evening, and that's what I'm bringing. If the taste test goes well, I'll post the recipe tomorrow.)