...I could go on, but you get the idea. And where can I find these delights...local farmers' markets, that's where.
Fresh from the soil produce (this time of year the stars are all bright green...fiddleheads, asparagus, baby beet greens, spring onions, potted herbs);
Grass fed, organic beef, pork, and lamb ( especially the young Spring local Nova Scotian lamb);
Free-range chickens and oh-so-fresh eggs, you can still hear the chickens clucking;Fish and seafood so fresh you can smell the ocean;
There is something wonderful about talking to the farmers, fishermen, cheese makers, bakers, etc... It changes my way of thinking about my food. It's not just food in a grocery cart at a big chain outlet (much of which will last only a few days in my fridge before wilting), it's about the people who grow it, fish for it, produce it with lots of TLC and hard work. You can see the pride and passion and it makes the food that much more special.
But what does that have to do with last nights dinner (pictured at the top) and pasta?
I've already talked about the glorious mussels I picked up this past Saturday and the Steamed Mussels with Chorizo. There actually was some left over...a first for us! So I removed the shells and kept them in the fridge along side of the Chimichurri sauce meant originally for the Argentinean Burgers. I wasn't quite sure about what I would do with them...chimichurri is easy, since we're huge carnivores and a dollop on any grilled meat, chicken or fish would be dynamite.
You can't even begin to imagine how perfectly they go together especially when tossed with some very healthy Dreamfields Penne Rigate - lots of fibre, lower glycemic index than most pasta which works for me since I'm a real fan of the South Beach Diet (although you probably wouldn't know that from what I've been eating lately).
Finally...supper!!!! Worth making the other two dishes just for the "leftovers"!