Final installment of our week of food:
Saturday Breakfast: Vegetable Egg Scramble with Stillman's Breakfast Sausage Links (these are really addictive!).
Saturday Dinner in the making: Pork Tenderloin (Stillmans) rubbed with sage, salt and pepper.
Potatoes! So exciting that we got new potatoes in our share this week!
Raw Zucchini and Fennel Salad with Cheese.
You’d never think that raw summer squash could be so good. If you salt your chopped summer squash and let it drain for a while, the squash is silky, without that strong raw ‘edge’ and it takes up flavors very nicely. This salad is a lovely mixture of summer squash, sliced fennel bulb, fennel fronds, and an italian cheese in a light dressing.
Fennel Butter for potatoes- just take salted butter and chopped fennel fronds. Goes lovely with potatoes, meat, I think anything, personally.
Roasted New Potatoes. Nom.
I’ve been missing potatoes… you know since the winter months, I’ve really just thought of it as “that other grain,” since I always consider them a carbohydrate for a meal. Happy to have it around now.
Blackberries and Black Currants a lovely combination of berries for making a berry compote over pork tenderloin. Yes.
Saturday Dinner: Pork Tenderloin with BlackBerry Black Currant Compote, served with roasted New Potaotes with Fennel Butter, and a Zucchini Fennel Salad.
Carrot Greens steeping in hot water.
Sometimes we get carrot greens attached to carrots in our CSA, and I often times will buy carrots from the farmers market with the tops. People always want to know what to do with them. My favorite thing (after letting the cats chew on them for a while) is to make carrot green tea. Steep the greens (I usually bring a pot of water to boil and then turn off the heat and add the greens). Add honey to taste and chill. Very refreshing and carroty.
Carrot Green Tea.
Sunday Breakfast: New Potato Hash Browns and Summer Squash-Chard Egg Scramble.
Sunday Dinner in the making: cute round summer squashes, ready to be adorable and stuffed.
I hollowed them out with a knife and little sharp spoon. A little sharp spoon can go a long way.
I rubbed the inside with salt and let sit upside down to drain. Then I rinsed and...
I stuffed them with a mixture of chopped tomato, parsley, and feta. Lovely.
Theresa put together a carmelized sweet onion, prosciutto frittata with scallions, sun dried tomatoes, chevre and fresh thyme.
I gathered an assortment of lettuce for a green salad.
A green salad with balsamic vinaigrette and tomato.
Sunday Dinner: Carmelized Sweet Onion and prosciutto Frittata with Tomato Feta Stuffed Summer Squash with a side green salad. Nom.
We’ve been enjoying eating dinner on our balcony, but it is a little crowded with our four planting boxes. We’ve been putting some gardening off for our balcony, since we’ve been working on a plot in a friend’s yard. So after dinner on Sunday, we went to work on our balcony. We consolidated, got rid of the empty planting box.
Began to train our fig plant upright, so we actually have room on our table.
We pulled out our lettuce jungle, and weeded our herbs (which are growing crazily).
We also pulled our potato plant- which actually grew some potatoes! So cool! I think that made my evening. Sunday Dessert: Vanilla Ice Cream, Ground Cherry Preserves and Spiced Biscotti
And that was our food-week last week. I hope everyone else is enjoying the abundance of summer and keeping cool in the hot weather!