Tag Archives: basil

Pusadee’s Garden


Right now, we’re experiencing some of the most beautiful weather one could ask for, so I ask you all this: Where have you been dining outdoors this season? At home? By the waterside? On the top of a mountain? At an upper Lawrenceville Thai restaurant dominated by its pastoral picture book of a garden?

If you answered the last option, than you have most likely made a recent visit to Pusadee’s Garden, a family owned Thai restaurant boasting an outdoor seating area as beautiful as its food is delicious. Time and time again, talk of Pusadee’s comes back to the garden – how lovely it is, how big, how lush – and it’s true that the restaurant’s major asset lies in its backyard (or, rather, side-yard). That’s not to say it’s not exceptional in other ways, however, especially considering how well it fares against its competition just up the hill in Bloomfield…

But oh, that garden. That garden!


There’s a special feeling when eating amidst such verdant beauty. You’re outside, but you feel tucked away in your own private garden. There are diners all around, yet somehow it feels sublimely intimate. All around you there is distraction – a cluster of interesting flowers, an imposing thrust of green leaves as thick as the napkins on the table, a scattering of herbs all around, and of course, the frame and trellis providing a modest barrier with only the barest of woodwork. It’s rustic, elegant, sophisticated gardening gone just wild enough on the edges to make one feel like you could get lost without the tables to guide your way.

To put it another way, although you’re seconds away from Butler Street, you feel as if you could be dining in a garden in the middle of nowhere. It’s a pastoral entrancement that translates into the meal itself.

More than uplifting the normal dining experience, the garden setting somehow accentuates the flavors of the meal. The psychic effect of so much fresh-grown flora is a heightened concentration on the fresh flavors of the food. When not distracted by the scenery, me and my dining companion, Jackie, focused in on the menu, a straightforward mix of Thai classics, including soups, curries, noodle and rice dishes, and “garden” specialties.

Pusadee's Garden on Urbanspoon

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CSA #5: Greens’n’Beans!

It’s been a rough week. Other than my brief trip to Jose & Tony’s on Monday, eating-wise it’s been a week of scraps, leftovers, and retreads. It hasn’t all been bad, of course – burnt out by Wednesday, I took my partner to Thai Cuisine, where yellow curry with mock duck soothed my weary soul – but until the weekend, I hadn’t really had a chance to relax, to spend time in my kitchen, to write.

It was another great week for our CSA, however. No homemade preserves in this bundle, but a few welcome surprises, such as fingerling potatoes, hot peppers, and a big stalk of fresh garlic. If I can convince my partner to plant it instead of eat it, we might be able to start that garden sooner rather than later.

On a side note, but related to produce: It seems like everyone’s personal gardens are starting to burst with product. In the upcoming weeks I’d like to feature recipes that are of use to my gardening friends, so if you’ve got more zucchinis or tomatoes or basil etc than you can handle, drop me a comment and let me know what kind of recipes you’re in need of. If you just feel like getting rid of your produce, you can make sacrificial offerings at my address. We take all forms of vegetables, fruit, and cookies.

Now for this week’s yield!


Fresh basil

Potatoes!


More Swiss chard (coupled with last week’s bunch, look for this in our featured CSA recipe this week – just at the bottom of this article)


Radishes (more white bean, radish, and pea pod salad?)


Onions (uncured, so we were warned that they would go faster than store-bought. Not a problem, we’ve already used two out of three.)

As stated above, this past week didn’t exactly afford me a lot of kitchen time, but the CSA has been a significant help in not going hungry. Thanks to two straight weeks of Swiss chard and well-timed purchase of navy beans, I made an easy dinner for our post-family July 4th evening.

Beans and Greens

Ingredients
– 1 lb Swiss chard, kale, or spinach, or green of choice (the amount can vary, but a pound is recommended)
– 1 small onion, chopped
– 1 15 oz. can navy beans, drained and rinsed.
– 2 tsp garlic pepper
– 1 tsp dried basil
– 1 tbsp extra virgin olive oil

– Heat oil in medium-sized pot, then saute onions until tender. Throw in the greens (feel free to tear them into whatever size you desire), add the garlic pepper, and cook at low heat for five minutes.

– Once the greens are looking tender (but not completely soft), add the white beans and basil. Cover and cook at very low heat for up to twenty minutes.