Well, now that I’ve gotten my feet back on the ground after being away I have been surrounded by the bounty of August. Oh, the Bounty.
A food parade is definitely in order for the fooding we have been up to since I’ve been back.
Talk about summer bounty- summer squash is coming in pretty steadily now.
First breakfast at home: Summer squash, green beans, tomatoes all sautéed with a bit of garlic and basil, with fried eggs, baked potatoes. Nom.
CSA Pizza on Thursday night: Ricotta with garlic and herbs with tomato, onion, summer squash and eggplant on top, covered in mozzarella.
Potato roasting for Friday dinner. Potato wedges covered in chili powder, cumin, paprika, red pepper, and salt.
Friday Dinner: Spicy Roasted Potatoes with A Veggie Bean Dish (Yellow Eyed Beans, Carrot, Onion, Corn, Tomato, Herbs). Simple and satisfying.
Sunday had us picking up some exotic items from Morse School Farmers Market. From left to right: Squash blossoms, celery, salsify, purslane, amaranth and chinese water spinach from Grateful Farm and Mentor Flats Farm.
Saturday Morning also had us out at Nourse Farm doing PYO blueberries, raspberries and the first of the blackberries!
Blackberries and raspberries.
We spent Saturday Lunch with Kristi and Darry (a.k.a. Boston Localvores) and then for dinner made ourselves some mighty fine local burgers.
Local Burgers: Ground Beef from Kate Stillman, Shelbourne Farm Cheddar Cheese, Whole Wheat Buns from Clearflour, Boiled Corn, Sliced Tomato, Lettuce, from Red Fire Farm, and Purslane Salad from Mentor Flats Farm. Served with lacto-fermented cucumber pickles (which are oh so good!).
Sunday Breakfast entailed squash blossoms. It meant it would be a good day.
We stuffed them with cream cheese, garlic and parsley, coated them in egg and fried them in bacon fat!
Kale, onion, and sundried tomato went into a fritatta.
Sunday Breakfast: Kale, Onion, and Sundried tomato Fritatta, Fried Cream Cheese Filled Squash Blossoms and Toast. Nom!
Sunday Lunch: More Local Burger. Nom.
Sunday Dinner: Soba Noodles with Local Tempeh, sautéed with onion, garlic and amaranth, chinese water spinach and pea tendrils.
Served with stirfried green beans, and an asian dipping sauce. Along with a cucumber salad (not pictured).
Monday dinner in the making: Salsify roots being washed in the sink.
Monday Dinner: Salsify "pseudo crab cakes" with purslane salad, roasted potatoes and homemade tartar sauce.
And that is what we’ve been up to (food-wise). I have been pretty negligent with the blog due to my traveling, but I hope to get a few recipes out there this week of all the local bounty coming off of the fields. I hope everyone is enjoying this time of plenty!
Not sure what search led me here, but glad I found you. Great blog and amazing photos.
Thanks for the compliments. I hope you enjoy!
You could also stuff the squash blossoms with a ricotta filling similar to manicotti stuffing,(a little egg, and shredded mozzarella with herbs). I like to coat my blossoms in bread crumbs or panko or even corn meal before frying. They look lovely both before and after cooking. Sorry to be reading your blog so late but was away.