I Didn't Grow The Yucca

Supper, Thursday August 3: fried yucca; fried green tomatoes; roasted roots; stuffed pumpkin (rolled oats, pecans, butter, brown sugar, pie spice mix).

I know the pumpkin doesn't look all that appetizing, particularly the filling, but it was tasty. We had a pie pumpkin vine that got destroyed by stem borers. It managed to create two tiny pumpkins that began to ripen as the vine died. I scooped out the larger one, chopped up the flesh from the smaller one, mixed that with the other ingredients. After stuffing it all in the scooped out gourd I baked it at 350 degrees. I used a probe thermometer to get the internal temperature. Once it hit boiling temp I left it in for a few more minutes. I split it so we each got half. It was like a pumpkin crumble pie. 

Oh yeah, the FGTs weren't half bad either.

A Good Year For Tomatoes

Lunch, Sunday July 30: open faced grilled cheese (whole grain bread, swiss cheese, garden tomato); spaghetti squash (steamed squash, butter, salt and pepper).

There is always a tough decision early in the season WRT tomatoes. Wait for the first vine ripe one or pluck a couple early for fried green tomatoes. I usually hold out 'cause I know there will be more FGT at the end of the summer.

Mary Had A Little Lamb, And Squash, And Bread,. . .

Supper, Tuesday August 1: smoked rack of lamb; grilled zucchini; vegetable medley (squash, tomato, okra); sour seedy rye.  

It's an old joke but I couldn't resist.

We like grilled veggies. (Come to think of it we like grilled anything.) This zucchini variety is aptly named Grey Griller. It is a little firmer than traditional zucchini, and it is wider. Taste is similar so put together it is a perfect grilling vegetable. I just hit it with a little olive oil and seasoned salt. 

Yeah, We Eat A Lot Of Cheese

 Supper, Friday July 28: enchiladas (black beans, spinach, onion, corn tortilla, salsa picante, smoked habanero cheese; tomato; avocado.

Though I am really not a fan of cheese enchiladas. Cheese rolled up in a tortilla then smothered with cheese. That is a little too much cheese for me. Same goes for cheese crust pizza. Just because you can doesn't mean you should.

Noshers Delight

Lunch, Thursday July 27: mixed media (daikon, cucumber, tomato, Jackson Wonders, apple, artisan caramel, cheese assmt.

We were having a lazy day for once. I put this together for nibbles while we watched some TV.  The veggies are from the garden. We normally would not have lima beans this early but we had a couple of very vigorous volunteer plants that came up early. I left them there and we have gotten a couple of meals from just those two plants.

The caramel is from an artisan cheese-maker in the area. (Is there a better word for that? Cheese-maker is kinda klunky. Anyhoo. . .) They also make caramel from the local milk they use. It is just great with apple wedges. 

It's Tomato Time!!!

Supper, Tuesday July 25: farfale and mackerel (farfale, garden tomato, olive oil, garlic, tinned mackerel and the juice, parm); mixed pickle.

No need for broth or bullion, or additional salt for that matter. Just use the fish juice. (Yeah, that sounds really awful doesn't it? MMMM. . . fish juice! Broth? Canning water? Squeezin's?) Whatevs. It's good. Really.

Beans And Squash, Beans And Squash. . .

Supper, Monday July 24: bbq sliders (smoked pork shoulder, biscuit, cheddar); squash (sunburst squash, butter); green beans; cucumber.

I would like to suggest a kitchen tool that everyone should have, but for some reason few own - the pressure cooker. No, not the behemoth that your grandmother had (with the gauges and the knobs and clamps. . .). There are small ones. I have 2 in fact. A big one for large canning projects, but the other, smaller one is the pot that I use the most. I use it frequently for cooking vegetables. 


Take the green beans above. I put a little water in my 6qt? (or is it 8? doesn't matter) pot. Drop in the steamer-colander-expando-thingy (You know the one. Looks like some steampunk adjustable radio dish.

Drop in the beans. Close 'er up (as per manufacturers instructions). bring it to full pressure for 30 seconds. Cool it in the sink. Perfect beans. 

Want perfect broccoli? Bring it to full pressure 0 seconds (in other words as sson as it comes to full pressure cool it back off).

Oh, and dietitians will tell you: faster cooking means more beneficial nutrients are preserved in the food.

It's Like Steak And Eggs Jr

Breakfast, Wednesday July 19: lamb chop; hashed browns; cheesy scramble; fruit.

The sheep share returneth. When we had the sheep butchered there were a lot of options. Among them was whether to turn the rib portions into racks or chops, and if chops, how many per pack. We went for chops, 2 per pack. Now normally 2 chops is a serving of lamb, BUT these little guys are perfect as a breakfast meat. just one makes a nice modest protein serving with some eggs. Add a starch and a fruit or vegetable. Tadarrrr!

I Hear You Gnocching, But. . .

Supper, Monday July 17: gnocchi primavera (rutabaga and potato gnocchi,  garden vegetables, butter, cream, garlic, basil, thyme, pepper, white wine, cream).

This is only my second attempt at gnocchi. As pasta goes gnocchi is among the easiest to make. There are plenty of good recipes elsewhere, so I don't need to weigh in. Once the dough is put together it is rolled out like playdoh "snakes" then cut into bite size pieces. No fancy techniques or tools needed. It can be made ahead and refrigerated for later. Saute the veggies, boil the pasta, add the liquids to the pan, reduce a bit, toss in the pasta and simmer just long enough to thicken a little.