{"id":9231,"date":"2016-08-19T22:08:00","date_gmt":"2016-08-19T22:08:00","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9231"},"modified":"2016-08-19T22:08:00","modified_gmt":"2016-08-19T22:08:00","slug":"penne-cucumber-garlic-chili-scallion-dill-purple-radish","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9231","title":{"rendered":"penne, cucumber, garlic, scallion, dill, purple radish; melon"},"content":{"rendered":"

\"penne_cucumber_scallions\"<\/p>\n

Ten minutes before I started this meal, although\u00a0I knew it would involve pasta, I still had no idea in which form, or what the sauce would be. I began assembling it in my head by\u00a0thinking of all the tomatoes I had on the window sill, plus\u00a0the small sweet peppers and cucumbers in the crisper, and I\u00a0weighed\u00a0the hypothetical ‘expiration dates’ of each vegetable. In the end, because\u00a0I actually\u00a0had 2<\/em> kinds of cucumbers (one the\u00a0gift of a farmer friend), and because I decided the peppers and tomatoes\u00a0could all hold on a little longer,\u00a0cucumis sativus\u00a0<\/em>won the toss.<\/p>\n

 <\/p>\n

\"cucumbers_Persian\"<\/p>\n

Then I almost included a\u00a0few of the little peppers, or one\u00a0tomato or more (heirloom or cherry), but went\u00a0the more minimal route, trusting in the\u00a0drawing power\u00a0of a good\u00a0cucumber combined\u00a0with a few good\u00a0herbs and spices.<\/p>\n

Yes, the pasta dish was entirely improvised.<\/p>\n