Gathered at the market last weekend were melons, many;basil,bunches; onions, tomatoes, which have taken the place of beets in the onslaught; peppers, red and jalapeno. While there we picked up some NY strip steaks,eggs, and pasta from our friendly pasta dealer.
The temp was over a hundred Saturday , so we had the pasta , prosciutto, and melon salad that was such a hit earlier in the veg. challenge.I used an Ambrosia melon, one we cannot find in the grocery stores, as it is one of the frailer types :it does not travel well. The NY strip steaks were grilled on Sunday, accompanied by Swiss chard and a chimichurri sauce, a green sauce variant, utilizing previous purchases. Monday, we had more pasta. Tagliatelle with fresh corn pesto. A disaster, way too much starch and sugar. It was like a ball of school paste,nasty. Every once in a while, one gets away from me :).While rooting around in the veg bin the next day, always a veritable treasure hunt,I found leeks I had forgotten about.Someone at work had given the Missus a copy of J. Child's Mastering the Art of French Cooking to give to me, so I made a leek quiche on Tuesday, with a wee green s'lad.
Wednesday was a bad day at work and both our schedules were out of whack, so no cooking that night. My rehab support group dinner was held Thursday , a potluck dinner. I was responsible for making a meat dish, so I made a version of my mother's recipe for barbecue beans, which usually has a pound or so of ground beef in them. This was a cardiac group, so I used ground turkey instead, and it seemed to go well. There over 150 people (patients plus spouses or pals). Eating like that is interesting. It reminds me of the "dime a dip" church dinners my grandmother used to take us to in those long ago Vermont summers. Everyone brings their bestest dish to these occasions so one eats well. I had some tasty bites that night, and look forward to similar events later this year. I whittled down the tomato backlog on Friday, when I made baked shrimp with tomato and feta, served over orzo. Oregano from the deck planter was used in the dish. A dry riesling,rather than the previous sweeter 'reserve' riesling enjoyed earlier in the veg. challenge, accompanied.
Today, at market, in addition to the CSA, I manage to score a bug eatin' free range whole chicken for roasting. And more melons and 'maters.
*Photo looted from a church lady's blog.