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Simple Pleasures Made Simply Delicious: Ploughman’s Platter

Simple Pleasures Made Simply Delicious: Ploughman’s Platter

This time of the year, we really enjoy cold meals. On a hot
day, there is definitely something more refreshing about food straight from the
garden and farm, with minimal cooking involved. Tonight, we opted for a modified ploughman’s platter. Usually,
these platters are served for lunch, and they consist of smoked meats, cheeses,
vegetables, and fruits. Instead, we

Photos by Taylor Fowler

enjoyed ours for dinner, and we included
old-fashioned egg salad, roasted broccoli, mozzarella with basil, and deconstructed
tomato bruschetta. Every ingredient was fresh, either grown by us or by
sustainable, local sellers.

After slicing the mozzarella and gathering fresh basil from
my deck herb garden, I drizzled it with balsamic vinegar and olive oil, then
sprinkled with salt and pepper. The same went for the roasted broccoli, which I
drizzled with olive oil, salt, and pepper, then roasted at 425 degrees for
about 20 minutes. I sprinkled lemon juice over the broccoli to finish.

Because this blog entry includes nothing particularly new, I
want to give a shout out to really good, high quality olive oil. It’s
important. Sure, you should buy the first cold press extra virgin variety, but
you also need to be careful which brand you buy. Choose one that has a good
reputation for being traceable from the tree to your table. After some research


and reading, I chose to order Olea brand olive oil for the first time this
week. I ordered a bottle of their Olea Gold, and it is sublime. It is perfect
for dipping and drizzling, and its rich flavor and mildly biting finish are
impressive. Check it out at this link, http://www.oleaestates.com/
or find another brand you trust and enjoy. Good olive oil makes more of a
difference than you might think.

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