Over the weekend at an undisclosed time and in an undisclosed location, Otis and I were privileged to attend 'Deathmatch Bizarre Foods,' which was filmed by a production crew for the purpose of broadcast on the Travel Channel's show Bizarre Foods with Andrew Zimmern. We had to sign our names in blood that we would not reveal what transpired there.

Actually, it was Sunday from 10:30 to 3:45, on one of the islands in Casco Bay, and we blogger/writers were asked only not to reveal the specifics of the location and the details of the foods, until after the show airs this fall. That leaves plenty to talk about.

I cannot imagine a more glorious day to hop on a boat and cruise out to a gorgeous semi-private island in order to drink wine and eat food prepared by some of the most fabulously inventive chefs in New England.

I think it hit 90-something in Portland, but on the island there was practically no humidity, and a light breeze. The sky was a perfect blue, and although for about half an hour it looked like the sea fog might roll in, it never did. It's one of those days where you don't realize how strong the sun is, and end up with a ridiculous sunburn. In my case, I was lucky that Sean, another guest non-chef like me (she's a lawyer, actually-- but equally passionate about food) had the foresight to bring some sunscreen and the grace to offer it around. I only missed one spot on the back of my left arm, which is now bright red.

As the title implies, the overall theme of the deathmatch was 'bizarre foods'-- but that wasn't all there was to it. The dishes also all shared a common genesis: traditional Maine ingredients. From Allen's Coffee Brandy to Maine moose meat, each dish had a twist that was uniquely local. As noted above, I've been asked not to reveal too much-- so all I will say is that kombu butter sandwiches are delicious.

The entire experience was fabulous. Sam and Don from Rabelais Books reveal a little more in their blog, and Japanese hand-roll roller extraordinaire Johhny D shared some detail in the eGullet forums, if you're really hungering for more.

I'll post again when I know when the episode is going to air-- it sounds like it might be the season finale for the show this fall, which is flattering to Maine! I should also note that Andrew Zimmern is an awfully nice guy; his crew were all great, too.

I can't wait to see the show! By the way, for my faithful readers, you shouldn't expect to see much of me in the footage-- I was never interviewed or anything so I will just be there as background. Which is just as well, because I couldn't get a hair appointment in time, and my roots were wicked bad. Regardless, when the time comes, you can look for me wearing the pink and white striped pants and white shirt. I'll be drinking white wine and smiling ear-to-ear.

This is the week I have been waiting for-- CSA delivery starts Wednesday. I literally cannot wait! Every other hour I turn to Otis and say "remember! The CSA starts this week!" He remembers.

This early in the season, we're expecting a whole lotta lettuce and salad greens like tat soi and baby pac choi. However, there should also be herbs, salad turnips, garlic scapes.

Soon, the lovely veggie randomness will begin! The anticipation is killing me!

The 'Grill Wok' is a beauteous invention. It allows your vegetables to get the great flavors that grilling over charcoal imparts, without losing the vegetables between the holes in the grate.

In our house, Otis is the grillmaster, and he has developed this recipe for making vegetables that is simply phenomenal. The other day he made fennel in this style (to accompany grilled monkfish...mmm) and the two of us alone ate two entire bulbs of fennel.

If you want a grill wok they have them at Hannaford for 15 or 20 dollars. Totally worth it!

Ingredients
1 1/2 lb green beans or other vegetables, washed and trimmed (and chopped if necessary)
2 T olive or peanut oil
1/2 T salt (kosher)
1/2 T sugar
1 or 2 T malt vinegar (or rice vinegar if you want an Asian flair)
1/4 t black pepper
3 cloves or garlic, pressed or minced very fine

1.Place the veggies in a large bowl and toss with oil, salt, and sugar to coat
2. Place in 'grill wok' and grill, tossing frequently, until cooked
3. Remove from heat and return to bowl
4. Add vinegar, black pepper, and garlic, and toss to coat
5. Cover bowl tightly with saran wrap and let sit for 5 minutes
6. Serve!

Wolf Pine Farm started its CSA deliveries this week. As usual, the first week of delivery is fairly light-- we got 2 heads of lettuce, 1 bunch of tat soi, 1 bunch kale, 1 bunch spicy mustard greens, and 2 whole green garlic plants.

Whole green garlic is one of my favorites. It tastes like a milder form of garlic with the texture of scallions. We'll have to ponder what to do with it... or maybe Otis will. I'm at school, then work, then school from 7:45 to 7:15 almost every day, which is cutting into my cooking time. Luckily Otis has been producing an endless stream of fabulous meals, most recently crispy tofu with chinese mushrooms, baby bok choy, and buckwheat soba. Mmmm.

Word is the folks behind the Foreside Tavern and Sidebar will be opening a new restaurant in the Chestnut Street Church. The plan is apparently to preserve the architectural features of the building, including the interior. I haven't heard whether there's a specific menu or culinary approach planned, but it seems the interior will feature an enormous bar. The restaurant will be called 'Grace.' Sounds like a really cool project. I love the fact that the owners realize that historical preservation and commerce can go hand in hand. Rock on Anne and Peter!