{"id":5536,"date":"2015-09-30T05:40:48","date_gmt":"2015-09-30T05:40:48","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5536"},"modified":"2015-09-30T05:40:48","modified_gmt":"2015-09-30T05:40:48","slug":"sopressata-minutina-olives-artichoke-ravioli-tomatoes-fennel-seed","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5536","title":{"rendered":"soppressata, minutina; artichoke ravioli, tomato"},"content":{"rendered":"

\"tomato_solar_system\"<\/a><\/p>\n

tomato solar system of sorts<\/p>\n

 <\/p>\n

\"soppressata_minutina_bread\"<\/a><\/p>\n

antipasto<\/p>\n

 <\/p>\n

\"ravioli_artichoke__tomato_fennel_seed\"<\/a><\/p>\n

pasta<\/p>\n

 <\/p>\n

Simple again.<\/p>\n

I started with a package of Colamecos\u2019 uncured soppressata which had been lying in the refrigerator, waiting, and I was once again reminded of how good this product is, and how well it keeps until called to introduce a meal. \u00a0The minutina, from Norwich Meadows Farm, was what remained from yesterday’s dinner<\/a>, the pasta had been lying in the freezer (and in fact didn’t have to be defrosted at all). \u00a0The tomatoes, from Berried Treasures Farm, had been on the windowsill, and the fresh fennel seeds, from Lani’s Farm, were what remained from a bunch of fennel branches I had ‘harvested’ for a meal two days earlier<\/a>.<\/p>\n

It wasn’t fast food, but it wasn’t\u00a0really slow, and it was good.<\/p>\n

NOTE:\u00a0\u00a0I have to be honest about the first picture at the top: \u00a0While I had intended to use all four\u00a0of those tomatoes, I ended up slicing\u00a0only the first, second, and fourth\u00a0from the left. For those who might be interested, the smallest tomato, a single Mexico ‘midget’, had escaped my eye when I was rounding up the rest of its kind for last night’s meal<\/a>.<\/p>\n