This meal was based on a recipe from a Moosewood Cookbook. Instead of using Lima beans, we used some Edamame that we had not used from a few distributions back. It had been our fridge, and was just fine. So, we popped them out and added them to this saute. I really liked the dish, Theresa was less partial to it. Either way, a good use of some of the last tomatoes and squash for the season.
Tangy Tomato, Summer Squash and Edamame Saute with Feta: Serves 4
- 5 chopped tomatoes
- 2 chopped onions
- 1 pound of sliced sumer squash
- 1-2 cups of edamame
- 2 tsp oil
- 3 sprigs of thyme
- a pinch of dried dill
- 1/2 lbs of feta cheese, crumbled
- lemon (about 2 tbsp), salt and pepper to taste
- Saute onions in oil for a few minutes.
- Add chopped tomatoes and edamame, and thyme and dill.
- Cook until vegetables are done.
- Add lemon juice, salt and pepper.
- Sprinkle with feta and serve over cooked wheat berries.
For Dessert, we had Chocolate Ginger Pudding with Pear. Yum! It was really easy to make too. We used a hot chocolate mix, and made really concentrated hot chocolate, with ginger steeped in it, and thickened it with cornstarch. Then we just served it with pear. It was a really great flavor combination.
I made some more whole wheat bread and crackers. Just about out of flour- need to make my own with my new grain mill!
We also had some fennel stems and leaves lying around, and thought to try and preserve it for addition to soups and stuff. So we chopped them up and crammed them into an ice tray and filled it with water, to make fennel ice cubes. They were pretty. We’ll see how well they work for flavoring.
Theresa also had a lot of fun with the beautiful pear that we had.
I am soon to head off to distribution for Red Fire Farm today. Hopefully it won’t rain on me. We will see how much we post this weekend. Theresa’s Dad is coming to visit us for the weekend, and we will be out and about birding around the North Shore for most of the visit. We will be sure to pack lots of local snacks for ourselves.