The Garden is Dead

This past weekend most of the garden has been harvested and fairly well cleaned up. I shot my first goose on Saturday, so E and I had to celebrate with a braised goose dinner. I browned a leg, a wing and a breast after marinating in EVOO, Balsamic, thyme (from the garden) and garlic. A red onion, some red bell peppers, and sage also came from the harvest. We served it with brown rice and a Loire Valley Cabernet Franc. Really delicious.

We also had a few egg plant and some swiss chard, so on Saturday afternoon while waiting for ducks to fly by, I created the following for Sunday's dinner: Roasted egg plant, rubbed with lemon and EVOO; sauteed swiss chard, red onion, garlic, two very small fennel bulbs, roasted red peppers, black pepper, and a good pile of fresh mint. The sauteed veggies were cooled and then we folded in ricotta cheese, and piled it high on the egg plant slices then baked some more to warm it. We topped it with grated Parmesan. Maybe even more delicious than the goose? The wine was from Italy, Langhe Dolcetto, very aromatic, very different from our average wines.

My camera has a "cuisine" setting, food usually looks unappetizing at best, but I think these pics are pretty good.