Top left, is kobe coulotte, possibly one of the easiest proteins to prepare. Just grey salt n pepper, sear in a hot pan for 2-3 min on each side, and rest 10 min.
Next we have sliced heirloom okra, sauteed with shallot and garlic slices. These were a little large and a bit towards the end of the season. They were meh.
Moving below that were a mixture of hakurei turnips from the Burge and Sun Dog Farmers from two different farmers market trips. Parboiled, then sauteed with smashed garlic and olive oil.
To the left of that is broccoli raab which I steamed for two minutes, as recommended by the lady at the Yoder stall, and then sauteed in the steak pan with smashed garlic and olive oil.
Inappropriately next in order was some Bruster's peach ice cream, which was delicious and also the last of the peach ice cream in the house.
And lastly was a sunchoke puree. I mixed it with a white potato to add creaminess. There is sour cream, a little half n half, s+p in the mix. Quite delicious. But I need to remember to thoroughly wash Farmer Greg's sunchokes next time. They are pristine from Indian Ridge but Farmer Greg's had a bit of grit and that ended up turning me off after serving four.
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