Monday Night = Awesome Dinner

Did you read a little bit about the Presidents’ eating habits? I enjoyed it very much. I have a book on the Founding Father’s entitled Founding Gardeners  by Andrea Wulf. This is from the book jacket:

Not only did Washington, Adams, Jefferson, and Madison operate farms, all believed agriculture was the noblest occupation and the foundation of democracy. All loved to talk about it, write about it, and spend leisure time (between building a nation) inspecting local farms. Scholars have not ignored this, but British design historian Wulf (The Brother Gardeners: Botany, Empire and the Birth of an Obsession) focuses on the agricultural passion that also reflected the political convictions of America’s founders. Even while fighting the Revolution and governing the nation, Washington bombarded the manager of his beloved Mount Vernon with detailed instructions and insisted on prompt replies. During years of diplomatic service overseas, Adams and Jefferson toured private gardens and studied the latest agricultural techniques. This obsession went beyond the personal, influencing the design of Washington, D.C., and the White House, where Jefferson wanted only native shrubs and trees. Detailed botanical descriptions, garden layouts, and crop yields of their estates may appeal more to fans of horticulture than of history, but Wulf offers a delightful new perspective on the men we usually associate more with politics than with plants.

If you like the looks of it, remember to buy it Local!

So I promised a good dinner to make up for a lackluster brunch and I think you’re going to like it. Food Matters in Brevard is a great market and has a great selection of organic food, ready to eat meals, local beer, pet food, etc.



They had a good selection of local meats.


Laura purchased two Sunburst Trout Farm fillets, Spicy Brassica Mix Microgreens from Lila’s Garden in Hendersonville, and Imperial Red Ale beer produced by Polk’s own Bottle Tree Beer. Laura then swung by her folk’s house in Pisgah Forest and picked up a bag full! Carrots, peas, potatoes, okra, and zucchini.


I was the chef this evening so I decided to bake the trout with garlic and steam some of the peas. It was odd not to use a citrus for me but the results were great. After the trout came out of the oven I added peeled carrot to the top for a nice crunch and then the microgreens to boot. I turned on the wrong burner for the steamed peas so they didn’t quite steam up and ended up being lukewarm. Seems weird, but that happens to me a lot.

We finished and then Laura had a great surprise. Her folks had made blueberry ice cream. Using milk from the Mill Spring Farm Store, blueberries from their yard and some that Laura and I had picked in Polk last year, and some of our eggs. (Does that make it a custard? I don’t know, let me know if you do.)  It was amazing…