{"id":1203,"date":"2010-10-12T16:17:46","date_gmt":"2010-10-12T20:17:46","guid":{"rendered":"http:\/\/food.hoggardwagner.com\/?p=1203"},"modified":"2010-10-12T16:17:46","modified_gmt":"2010-10-12T20:17:46","slug":"novel-squash-ravioli-again-101010","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=1203","title":{"rendered":"novel squash ravioli, again 10\/10\/10"},"content":{"rendered":"<p><a href=\"http:\/\/food2.hoggardwagner.org\/wp-content\/uploads\/2010\/10\/ground_cherries_Oak_Grove_Plantation_2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1240\" title=\"ground_cherries_Oak_Grove_Plantation_2\" src=\"http:\/\/food2.hoggardwagner.org\/wp-content\/uploads\/2010\/10\/ground_cherries_Oak_Grove_Plantation_2.jpg\" alt=\"\" width=\"600\" height=\"399\" \/><\/a><\/p>\n<p><a href=\"http:\/\/www.culinate.com\/articles\/produce_diaries\/husk_tomatoes\">Ground cherries<\/a> aren&#8217;t just for salads, salsas and spreads. \u00a0The pasta recipe described below doesn&#8217;t conform with any known Italian tradition, but until about 300 years ago\u00a0neither did the tomato, so maybe in another hundred or so \u00a0. . . .<\/p>\n<p><span style=\"font-size: 13.2px;\">I hadn&#8217;t yet published the post I had begun two weeks ago (describing a very good meal featuring squash-filled ravioli), when we enjoyed virtually the same entree again two nights ago. \u00a0It was a winner both times, so I&#8217;ve decided to use the second meal as an opportunity\u00a0to post something which would include the binary date 10\/10\/10. \u00a0 Of course the real reason for this blog is the deliciousness of the meal &#8211; and the fact that it was almost a complete, largely-serendipitous invention of my own. \u00a0It&#8217;s also incredibly simple, quick, very, very easy, and clearly healthy. \u00a0Also, if you&#8217;re as fond of squash- or pumpkin-stuffed pasta as I am, but slightly tired of sage and butter route and looking for new ways to enjoy it, read on.<\/span><\/p>\n<ul>\n<li><span style=\"font-size: 13.2px;\">sliced heirloom tomatoes (two small &#8220;peach&#8221; heirlooms and one small orange heirloom, all from the\u00a0<a href=\"http:\/\/dinersjournal.blogs.nytimes.com\/2009\/06\/12\/a-taste-of-the-wild-briefly-captured\/\">Berried Treasures Farm<\/a> Greenmarket stand), served with drops of good oil and castings of shredded basil, the herb also from the Greenmarket; \u00a0accompanied by an awesome chevre from the Greenmarket&#8217;s\u00a0<a href=\"http:\/\/www.pasanellaandson.com\/home.php\">Ardith Mae Goat Cheese<\/a> and thin slices of <a href=\"http:\/\/www.balthazarbakery.com\/\">Balthazar Bakery<\/a>&#8216;s\u00a0multigrain crescent bread, from <a href=\"http:\/\/www.citarella.com\/\">Citarella<\/a><\/span><\/li>\n<li><span style=\"font-size: 13.2px;\"><a href=\"http:\/\/www.citarella.com\/\"><\/a><\/span><span style=\"font-size: 13.2px;\">squash-filled ravioli from Eataly (fresh egg pasta &#8220;stars&#8221; stuffed with pumpkin, amaretti, mustard, salt and nutmeg), sauced with oil and a bit of cooking water, a handful of halved <a href=\"http:\/\/en.wikipedia.org\/wiki\/Physalis\">ground cherries<\/a> (a recent obsession of mine) from Pittstown&#8217;s <a href=\"http:\/\/www.ftschool.org\/fourth\/historic.farms\/oak.grove\/oak.grove.index.html\">Oak Grove Plantation<\/a> in the Greenmarket, chopped <a href=\"http:\/\/wooddogs3.wordpress.com\/2009\/05\/14\/the-greens-of-spring-cutting-celery-and-lovage\/\">cutting celery<\/a>*\u00a0from Brewster&#8217;s <a href=\"http:\/\/www.ryderfarmcsa.org\/\">Ryder Farm<\/a> stand, also in the Greenmarket,\u00a0a generous crush of <a href=\"http:\/\/www.amazon.com\/JR-Mushrooms-Specialties-Pink-Peppercorns\/dp\/B0002NYO5M\">pink peppercorns<\/a> (a secret passion) purchased, some time ago, from <a href=\"http:\/\/www.deandeluca.com\/\">Dean &amp; Deluca<\/a> in Tribeca,\u00a0oil, and grated Parmesan<\/span><\/li>\n<li><span style=\"font-size: 13.2px;\"> <\/span><span style=\"font-size: 13.2px;\">wine: \u00a0Sicilian white, Corvo Fiore 2009, from <a href=\"http:\/\/www.newyork.eataly.it\/index.php\">Eataly<\/a> Wines<\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: 13.2px;\">* in September the ground cherries used were from\u00a0<a href=\"http:\/\/dinersjournal.blogs.nytimes.com\/2009\/06\/12\/a-taste-of-the-wild-briefly-captured\/\">Berried Treasures<\/a>; \u00a0also,\u00a0I had used <a href=\"http:\/\/food.hoggardwagner.com\/2010\/08\/31\/mussels-with-tomatoes-lovage-83010\/\">lovage<\/a> instead of cutting celery; \u00a0I&#8217;m not surprised that I preferred the lovage, but then on the second night I tried a few pieces of pasta with some torn <a href=\"http:\/\/www.chow.com\/ingredients\/62\">anise hyssop<\/a> leaves, from cuttings picked up at <a href=\"http:\/\/search.barnesandnoble.com\/books\/product.aspx?z=y&amp;EAN=9781569243305&amp;itm=1\">Keith&#8217;s Farm<\/a> in the Greenmarket, suggesting it and any number of other herbal possibilities <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ground cherries aren&#8217;t just for salads, salsas and spreads. \u00a0The pasta recipe described below doesn&#8217;t conform with any known Italian tradition, but until about 300 years ago\u00a0neither did the tomato, so maybe in another hundred or so \u00a0. . . . I hadn&#8217;t yet published the post I had begun two weeks ago (describing a &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[19,25,31,97,106,150,243,274,364],"class_list":["post-1203","post","type-post","status-publish","format-standard","hentry","category-meals-at-home","tag-ardith-mae","tag-balthazar-bakery","tag-berried-treasures-farm","tag-corvo-fiore","tag-dean-deluca","tag-ground-cherries","tag-oak-grove-plantation","tag-pink-peppercorns","tag-squash-ravioli"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/1203","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1203"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/1203\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}