Then, while driving to the Pumpkin Patch Farm to do some shopping, I had another idea.
What Jason French Thinks is Good Right Now
A couple months ago we ate at Ned Ludd on MLK and really enjoyed it. The food was very good. They deserve the attention they've been given by pubs like the New York Times and GQ. And best of all, we got to spend some time talking with owner Jason French. Jason is passionate about seasonal food and local sources. He even uses Oregon olive oil from Red Ridge Farms. It was great to hear the stories of a working restaurant and their adventures with local sourcing.
But today what I was interested in was his opinion on what is good right now. I was thinking beets. What was he thinking? I gave him a call to find out.
We both agreed this is a shit year for tomatoes. His other suggestions were a surprise.
Egg plant and hot peppers. Jason notes that the skins are thinner on these fruits this year, and that makes them better.
Cucumbers. They're just really good right now.
Some ways that they are using these ingredients in dishes at Ned Ludd:
Melon, House Prosciutto, Sea Salt appetizer
Mixed Greens, Cucumbers, Radishes, Simple Vinegarette salad
Lamb Loin Chop, Spuds, Eggplant, and Pepper Agrodolee dinner