I generally avoid talking about food I eat off the homestead, but since I’ve been out of town since Wednesday, I can’t share any new recipes easily. Instead, I’d like to talk tonight about the dinner I had at a Portland restaurant called Veritable Quandary. I truly was in a quandary about what to order but finally settled on the Wild Sturgeon with Horseradish Creme Fraiche, served on a bed of Beets, Parsnips, Sunchokes & Spinach. The sturgeon lured me, but it was the vegetables that reeled me in. The beets and parsnips were tastefully sweet and swimming in the horseradish cream sauce. They made me remember that I’ve got parsnip seed that I need to get in the ground soon if I want them for fall. I hope our beets are growing faster too, now that the sun has returned. I have to admit that I was not aware when I ate the sunchoke, also known as Jerusalem artichoke, another root vegetable; I missed it in the melange of veggies. The plate was garnished with chervil, a wonderful cool-season herb that I use at home to replace warmer season herbs like parsley and basil. Chervil has a faint taste of licorice like anise, fennel, and tarragon, but it so much milder than all three of those. It’s definitely time to plant that soon! I topped off my meal with a walnut-sized chocolate chile truffle, perfect to end the meal. My only disappointment–given that Veritable Quandary is famous for its seasonal, local food–was that the restaurant did not have organic milk. I was really craving some as I tried the truffle.
I was not in Portland to relish the food, but I did get some good ideas for future homestead recipes. I’m thinking, even though I know we don’t need chocolate truffles, that I need to try making some soon. After all, with dark chocolate and chile, they’re healthy, right? And having had a beet salad two nights ago and these delicious beets tonight, I’m hoping mine at home grow faster!