Two Saturday’s ago Bird and I hopped on our bikes and ventured downtown to run errands. The price of gas is becoming ridiculous and every mile we can avoid driving saves pennies (or dimes). We started by biking to the Chevy Chase neighborhood for a coffee then wandered next door to a local running shop to purchase a new pair of sneakers for my stinky feet. Next we biked to the farmers market where we loaded up on goodies to make an amazing fresh tomato sauce. I think my favorite thing about summer eating is the sauce I create using locally grown heirloom tomatoes. Nothing. Compares.
On our way home we stopped by the pond to visit the geese. The babies are almost as big as their parents now and you have to look closely to spot them in the crowd.
As we watched the geese we noticed two TINY birds scooting across the water. “Are those ducklings?” I asked. We crept closer and sure enough, they were two baby mallards taking their first swim. Piled at the pond edge were the rest of the ducklings squeaking and peeping for their mamma to return. After a few minutes of worrying that mamma might be gone and we might have to raise a flock of ducks we heard urgent quaking and in swept mamma mallard. She seemed alarmed that two ducklings had decided to take a swim without her around and quacked loudly to get the babies to come to her. It took a lot of paddling and squeaking, but the ducklings finally caught up. The entire experience was just amazing and adorable.
After a while we peddled back home and I whipped up a delicious lunch of open faced zucchini and carrot sandwiches using goodies from the CSA share. The sandwiches were so good that I thought I would share the recipe!
Belle’s Open Faced Sammich
1 TBS olive oil
An equal portion of zucchini and carrots, shredded (we used our food processor with the shredding attachment and it worked wonderfully)
1 or 2 handfuls of chopped green onions (depending on how many onions you fancy)
2 cloves minced fresh garlic (more if you want to not make any new friends that afternoon)
Several tablespoons fresh basil Chiffonade
Red pepper flakes to taste
Heat the olive oil over medium heat until it begins to shimmer. Add your garlic and red pepper flakes and sauté for a minute. Add the green onions and sauté another minute. Add the shredded veggies and cook until they reach the softness you desire (I like mine still crispy so I cooked them for about five minutes). Add the basil cook for an additional minute. Salt and pepper to taste and then remove pan from heat and cover.