Carrots with Sage Butter,..and TOMATOES!

Hey yall,

Farmer Ben here. I don't mean to overshadow the carrots and sage
butter, which is a wonderful dish, and one which I'm going to give you
everything you need to make it tomorrow, but it strikes more of a fall
tone, while tomatoes are ushering in the summer. And are they ever off
to a good start! Tomorrow we will have a cup of sun gold cherry
tomatoes, a big beefsteak tomato, and an heirloom slicer which will
either be a "Rose," a "Valencia," a "Rose de Berne," or a "German
Johnson." To go with that, we will have other exciting things (it's a
shame really that tomatoes always steal the show!) like:

Snap beans (for fresh eating or cooking)
A mixed bunch of carrots
The sage and parsley you'll need for the recipe
And a big spaghetti squash--a meal in itself!

Here's the recipe, which comes again from "Vegetarian Cooking for
Everyone" by Deborah Madison...

First the Sage and Garlic Butter. You'll need:

2 T butter
2 T olive oil
1 T chopped fresh sage
2 garlic cloves, finely chopped
1 T finely chopped parsley

Heat the butter and oil in a small skillet over high heat. When
bubbling, add the sage and fry for about 30 seconds. Add the garlic
and cook until it has perfumed the oil. Remove from the hear, stir in
the parsley, and season with a pinch of salt and plenty of pepper.

Now to steam the carrots, you'll want to chop the carrots into rounds
or any other shape you desire, as long as the pieces are uniformly
sized, so they'll cook evenly. Steam them, covered, over boiling water
until they just yield to the tip of a knife, 5 to 12 minutes depending
on the size. Put them in a big bowl and toss them with the sage
butter. Bon appetit!

SEE YA TOMORROW!

Ben