Last night we got brave enough to harvest some of our arugula. The leaves are becoming variegated, and our friend advised to eat them before they lose their flavor. We didn't protest. We could only bring ourselves to pluck a few leaves for the smallest salad, but every bite was worth it. Arugula always tastes peppery, this these leaves were almost like a pepper steak. We just barely dipped them in a mild vinaigrette to let their own flavor shine through. It was the perfect antidote to a very rich potato and asparagus tart.
I also had a delicious tart in the works for a friend who recently lent me his camera to keep Noe Farm Report running after we drenched our camera with water. I wanted to use as much of our own produce as possible, so I imagined up a lemon tart with a sage crust. Apparently Martha Stewart had the same idea, so I used her recipe for the custard. I didn't like the sound of a cornmeal crust, so I used Alice Water's savory tart dough recipe and added sage from our garden.
Tart dough specked with sage
Four Meyer lemons from our tree got to star in this treat, and with that, I think our lemon tree is spent for the season. He's just a little guy, and this was his biggest role to date.
3 Meyer lemons from our dwarf lemon tree
The final product, with creme fraiche dollops on top.
The final product, which looks more yellow in person
The custard didn't set up as well as I would have liked (I know this because I made one for us, too!) but it's still quite delicious.
In neighborhood news, apparently we missed a Heineken truck catching on fire yesterday. I assume no one was hurt, and I don't actually care for Heineken that much so I guess it's okay I missed the chance to "save the beer".
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