The share picked up last Saturday contained lettuce, fennel, zephyr squash, beets, cukes, red potatoes and parsley. We bought squid ink pasta, sweet Italian sausage, ground beef, and eggs from bug-eatin' chickens from other vendors. Also acquired some 'V-8' gazpacho (lunch that blistering day, hot weather has set in)and a hosta plant for under the windsock. The hosta is not included in this week 's veg. challenge. The results:
Saturday: 'burgers, grilled;black olive pasta s'lad with dilly carrots, cuke, and onion. A Sam Adams Summer ale.
Sunday: Sweet Italian sausage grilled; cheese and herb stuffed squash blossoms , ahem,coated and quick fried in peanut oil;remains of the pasta s'lad.Must say, blossoms came out smokin' after requiring diligent cleaning .
RR's remorseless havoc against beets resumed Monday evening, with Red Flannel Hash. A traditional Yankee way to use up leftovers. Joy of Cooking 's recipe was more eccentric than Morash's Victory Garden Cookbook, so I used the latter's recipe. Slapped up the gorgeous yolked , deep tight and colorful, henfruit over the beet laden hash. a nice 'breakfast at dinner' dish.
The late season lettuce formed the core of the meal on Tuesday. Mixed in parsley, tomato, hard boiled eggs, just a wee bit o' bacon, a few shrimp and the lime vinaigrette.
Wednesday: Mexican. We ate at our local Jaliscan joint. Alas, no veg slaughtered for that meal.
Still hot, back to the grill on Thursday. Fished the pork medallions out of the freezer the previous evening; slapped them into the lime vinaigrette Thursday late morning. Made up a pineapple and parsley salsa for the pork. Used the cast iron skillet on the grill, a quick saute of the pig.Remains of potatoes done with onions, squash cooked with the other tomato. a very light and lovely white wine.
Tonight at the Plan B Cafe we will have squid ink pasta, tossed wth the lightest olive oil, lemon,herbs, and shrimp. Beet and fennel s'lad with honey. The beets are Chioggia, with their red/white/red/white pattern;should be weird.
Way to go
1 hour ago