A Sneak Peek at the Future (Tomato, Roasted Pepper and Basil Tapenade)

It’s amazing how much you can accomplish when everything you need is no more than 15 minutes of where you are. Yesterday was one of those days, with a trip to the Farmers Market; shopping for carpet; shower enclosure and stove decisions (can’t wait fire up my new Wolf!), a hair appointment with a new stylist (which kills HOURS) and assorted other errands. Oh yes, and it all had to be done by 6 o'clock so we could hit the annual block party in our soon to be new neighborhood before our 8 o'clock dinner reservations at Elaine’s on Franklin (Chef Bret Jennings participated in the Farmers Market event).

Somehow we did it.

I could write all morning about yesterday’s Farmers Market, which included a celebration of seven local chefs who shop regularly at the Market. Not only did we get our weekly haul of veggies and ridiculously fresh poultry, we also had a chance to chat it up these delightful and talented men and women, taste samples of their work learn more about the Chapel Hill area local food movement. It just makes sense to support your local farmers and in the end it is healthier, too.

The neighborhood block party was also a good experience that gave us a glimpse of our lifestyle to come. The neighborhood reminds us a bit of the two neighborhoods in Brea where we raised Will. Tight knit, but still private. A huge dose of pride of ownership. Add in a lot more trees and a discussions about which plants the deer will eat less of and you’ve got our future home.

I’ve got to admit, it was tough to walk into the cul-de-sac knowing nobody. We arrived fashionable late and our friends who will be our new neighbors had already dashed off to another event. But no sooner had we put our contribution to the appetizer course on the table, that good old Southern Hospitality set in and folks started to wander over to greet us.

We may not be in Kansas, Toto, but everything is going to be more than just Okay.

Here’s the appetizer I latterly threw together in 15 minutes between the appliance shopping hair appointment. It features one of the red peppers one of the local farmers roasted for me at the market. Everything (except the olive oil and vinegar) was grown, produced or baked locally.

Enjoy.

Tomato, Roasted Pepper and Basil Tapenade

Ingredients

• 1 roasted bell pepper, seeded and diced into 1/2 dice
• 1 basket cherry tomatoes, chopped (the easiest way: cut each tomato in half and then cut each half into quarters. Sounds tedious, but if you get a rhythm going it is a heck of a lot easier than trying to actually chop them)
• A big handful of fresh basil, chopped medium-fine
• 1 clove garlic mashed into a paste
• 1 tablespoons olive oil
• 1 tablespoons red wine vinegar
• About 5 or 6 grinds of black pepper
• 1/2 cup of feta, broken into large chunks. (Try to get a block of high quality cheese and break it up yourself. I used a local sheep’s milk feta. Oh my.)
• Pinch of salt

Method

• Mix everything except the feta and salt in a medium sized bowl. Make sure the garlic is evenly distributed.
• Add the feta cheese.
• Mix lightly so you don't mash the feta.
• Taste for saltiness and adjust accordingly.

Serve on sliced chebata or French bread. (I found an amazing seeded chebata that was delicious).