Food-Parade of our Week

Well, it’s been a while since we’ve posted.  We will eventually (hopefully) get onto a more regular blogging schedule.  For now, a parade of our food since you’ve last seen.

Monday Lunch: Fennel and Green Salad with Dill Creme Dressing and Whole Wheat Toast with Camembert and Strawberry/Blackberry/Blueberry Jam.

Monday Dinner consisted of Tarragon Creme Chicken with Confetti Wheatberries.

Fruit smoothie for the heat: Frozen Strawberries, Yogurt, Male Syrup, Rolled Oats, Vanilla Extract. Nom!

More Cool Treats: Ginger, Lemon Balm, Spearmint to be boiled for iced tea.

Chard For Tuesday's Dinner.

Blanched and sautéed Spinach and Swiss Chard with olive oil, garlic, anchovies, and capers.

This meal was  delicious way to use greens.  The recipe was from Farmer John’s cookbook (“the real dirt on vegetables”). Once the greens were cooked with garlic, anchovies and capers, some black olives were added and the whole thing was finely chopped in a food processor.  The resulting green mixture was simply delish.

Baked Cucumbers have an amazingly silky texture, though you do need to scrape out the seeds for the desired effect. I like to spoon the seeds out and just slurp them down. Very refreshing!

The Cucumbers were baked with butter and scallions and then coated with chopped basil and heavy creme. This was adapted from another recipe from Farmer John's. Nom!

The finely chopped greens/anchovies/capers/garlic/olive mixture was served over whole wheat pasta with grated parmesan cheese. Super nom.

Chopped Fresh (frozen from last year) turmeric and spelt berries for Wednesday's Dinner.

Slicing Paneer from SideHill Farm for Saag.

Rainbow Chard for Saag Paneer.

Finished Saag Paneer. Nom.

Wednesday Dinner: Saag Paneer with Turmeric Spelt Pilaf, and Fried Cabbage with Cilantro. Served with Radish Cucumber Raita.

Dessert: It isn't a looker, but man was it good: Homemade Chocolate Ricotta Mint Ice Cream.

Cherry Picking Thursday Morning: For those of you who did wonder. I picked about 22 pounds of cherries. More about that later.

Thursday Post CSA Dinner: A quick mexican meal with homemade salsa, corn chips, bean puree, queso viejo, lettuce, and avocado.

Friday Dinner: Asian Stirfry of cabbage, carrots, radish, sugar snap peas, tempeh, and scallion. In a soy sauce, vinegar, sugar sauce.

Friday Dinner: Tempeh Vegetable Filled Asian Lettuce Wraps. Inspiration from local kitchen.

Saturday Breakfast: Buttermilk Pancakes with Fresh Cherries and Butter.

Saturday Morning: Raspberry Picking at Nourse Family Farm.

Saturday Lunch: Green Salad with Radish, Carrot, Cucumber and Blue Goat Cheese with Toast.

Saturday Lunch: Served with a fried egg, scallion, and sauerkraut.

Saturday Night, we had guests come for dinner, our friend Magda (who is back up in MA this summer!) and her two friends Liz, and Becky. I decided to make some more traditional New England Fare for them: Boston Baked Beans, Coleslaw and Johnnycakes.

A mixture of onion, cooked yellow eyed beans, molasses, and mustard.

I cooked the beans with a smoked Hamhock from Jen and Pete and baked the beans with it too.

Cabbage slaw: Shredded green and napa cabbage, carrots, radish, scallion, garlic, olive oil, vinegar, salt and pepper.

Baked Beans, Coleslaw and Johnnycakes (fried cornmeal).

For Dessert I baked a Yogurt-Cherry Cake, based upon local-kitchen's recipe for strawberry-yogurt cake.

Baked Yogurt Cherry Cake. Nom.

Sunday Lunch: Stir-fried Veggies with leftover pork (from the baked beans) with Toast with an avocado-cilantro spread.

Sleepy kitty on Sunday morning.

Sunday Dessert: Vanilla Gelato with Homemade Raspberry Chocolate Sauce. Wow.

Monday Breakfast: Leftover Yogurt-Cherry Cake with Sophia's Yogurt and fresh cherries.

Monday Lunch was a lovely picnic that we didn’t manage to take pictures of.  It included cucumbers, carrots, blue goat cheese, bagels, garlic scape bacon cream cheese, summer sausage, fresh cherries and raspberries, and strawberry lemonade.  Really quite tasty.

More strawberry smoothie to cool ourselves down after an afternoon in downtown boston for the Fourth of July.

A Big Happy Birthday to Marion, who hatched 13 years ago on the Fourth of July. A very self-satisfied-looking and patriotic birdy she be!

A mixture of greens for Monday Dinner: Romaine, Green Curley Leaf Lettuce, Curley Endive, Lacinato Kale.

Monday Dinner: Polenta over Greens with Tomato (a little canned tomato) capers, olive oil, olives, and shredded cheese. A nice easy and cool dinner.

Monday Dessert: More Vanilla Gelato and the last of our Raspberry Chocolate Sauce.

And that was our week in food.  I will post more about our berry picking and preserving endeavors later.  I also owe a post about our chicken adventures from last week.  It will come.

Happy Tuesday!

This entry was posted in Desserts, Meat Meals, Pick Your Own, Preserving "Putting By", Vegetarian Meals and tagged , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

2 Responses to Food-Parade of our Week

  1. Tammy says:

    That was amazing! I need to learn more about Saag panur.

    • Thanks! So, Saag is an Indian dish that utilizes spinach and usually a bit of tomato base to make a thick spiced greens sauce. Paneer is a type of fresh Indian Cheese that lends itself well to this type of dish. I’ve seen many types of saags with many types of meats. We expand the interpretation of the traditional Saag dish by using greens other than spinach- we like to use chard sometimes kale, radish greens, and even beet greens. It is a nice staple for “oh my god we have too many greens and our CSA distribution is tomorrow!” types of nights. 🙂

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