Salmon, green beans, potatoes

Eastside Road, July 18, 2010—

TO THE FARMERS' MARKET in Sebastopol this morning: salmon from the fish guy, those delicious "Musica" green beans and one small artichoke from Nancy Skall's Mddleton Gardens. Why one small artichoke? Because we had a couple from our own plants.

What I do is, cut up three or four potatoes into pieces a little bigger than a big garlic clove and brown them in olive oil. Then I add five or six whole cloves of garlic (each about the size of a piece of potato) and the artichokes, tipped and stemmed, quartered, and robbed of any choke they may have developed. Toss in enough salt, let it steam a moment, then add some water and cover and cook gently until done.

Meanwhile Lindsey grills the salmon on top the stove in a little oil, in a black iron frying pan, and steam-cooks the green beans. It makes a very nice Sunday supper.

Pomegranate juice with sparkling water