Jay came for dinner tonight. I decided to do something vegetarian since I had a lot on hand, especially a new stock of fava beans from Planet Organics.
– I added Herb Dumplings (tarragon) as suggested. The dish was okay. Larry thought it was “missing something”. I liked the dumplings. I think the dish would make a better side dish than main dish, although I thought it was a lot of work.
– Tonight’s crisp was blueberry, blackberry and cherry. I used a lot more blueberries than last time, since it seems as though that’s what really makes it good. I’d like to do a peach-blueberry crisp while peaches are in season. I did the standard topping tonight instead of adding oatmeal like last time. I think this is one of the best desserts I make, and it’s easy and fast to boot.

• Young Root Vegetable Braise (Local Flavors, Deborah Madison, p. 203)
• Herb Dumplings (Local Flavors, Deborah Madison, p. 66)
• Baby Arugula and Baby Spinach Salad with Grape Tomatoes, Olive Oil and Balsamic Vinegar
• Cherry-Blackberry-Blueberry Fruit Crisp with Crunch Crisp Topping (Fine Cooking #51, July 2002, p, 52)