Salad Days

Supper Tuesday June 6: BAS (big ass salad)

The garden is producing lots of salad yumminess. I just wish that tomatoes came in earlier. We have several different varieties of salad greens, romaine, arugula, spinach, three different leaf types. One of these is an heirloom called "speckles" that is beautiful. It looks like it is trying to imitate a Jackson Pollack. There is another called "merlot" that is a luscious deep, well, merlot. We are also harvesting radishes including my first attempt at daikon. I am going to try to plant another turn of greens and radishes so that maybe, just maybe, I can have them with tomatoes also.

It's Not Food But It Eats

I have a Venus Flytrap and a Pitcher Plant together in a pot in the greenhouse.  They are flourishing and I am very proud of that. They can be persnickety. I had a lot of trouble this year with my seed starts so these two remind me that I haven't lost my touch. ( Fungus gnats, didn't know about them til this year. Not a fan. ) Anyhoo, the Flytrap bloomed. It sent up this long spike then displayed these beautiful, delicate flowers. I'm sure there is some metaphor ripe for picking, but how about we just enjoy the view.  

'Cause That's What You Do

Supper, Friday June 2: corned tongue; bubble and squeak (cabbage, carrots, potatoes, broth).

I know this is wrong. Bubble and squeak is a British side made from leftover vegetables and mashed potatoes. I've always called the above collection of vegetables boiled in stock or even just plain water bubble and squeak. I don't know where I picked it up but to me the name makes more sense. Food can sometimes be fun not just when you eat it but also for hours later. Bubble and squeak, 'cause that's what you do.

While You Taste It, It Tastes You.

Supper, Thursday June 1: reuben (corned tongue, kraut, swiss, 1000 island, sour seedy rye); garden salad.

I've commented on reubens before so here is the link. I rant a little about soggy reubens. This time I've got something else to blather about, tongue. I added corning to my repertoire*. It's pretty simple. I think I will put the instructions up next time. What I wanted to mention is the meat used for the above sammich. I corned a beef tongue. I'm not sure what people have against tongue. Whenever I mention it nearly everyone makes the 'blech' face even though they have never eaten it. It is tough as one might imagine so it is perfect for corning then braising. The fat is more evenly distributed than in brisket so the result is very tender and flavorful.

*I have to admit I didn't know how to spell 'repertoire' so I tried looking it up. That took WAY too long. I think the old way was actually better. Go to where you think the word should be in the dictionary and scan the page(s). Newer doesn't always mean better.

Pasta At The Beach Should Be Shells

Supper: Saturday, May 27: garden salad; stuffed shells (jumbo shells, part skim ricotta, spinach, arugula; marinara, shrimp). 

I've been stuck on stuffed pasta lately. In particular it's been stuffed shells. So this time at the beach condo I got some jumbo shells and ricotta. The spinach and arugula we brought from the garden and the radishes for the salad. 

The filling for the shells is chopped spinach and arugula sauteed in a little olive oil, pinch of salt, pinch of pepper, a couple of healthy pinches of basil. Off heat combine with ricotta. Pipe into the shells.

I wasn't home so I improvised a pastry bag by sniping a corner off a resealable quart bag. I also did not fill the shells fully since I intended to insert the shrimp. Otherwise fill those little suckers up. Place in a casserole with the bottom coated with marinara and then top them with marinara. Bake in a 350F oven til bubbly and browning.