Summer of Produce
Friday, July 25, 2008 at 08:58amIf any of you were wondering how it’s going with our farm share — pretty great! We’re managing to eat most of what we get each week, and sometimes Lisa or my parents take the extra. Right now we have a ton of zucchini and squash. I’m going to make zucchini muffins or something today, I think. I’ve enjoyed trying new things. Found out I really like bok choy. I’d also never eaten beets before. My dad told me to roast them, so I did, with a little bit of olive oil and balsamic vinegar. An hour in the oven at 400 — delicious! Along with roasted beets, dinner last night was sauteed chard and onion, with a bit of olive oil and lemon juice. Really good. We have a bunch of frying peppers this week, and we are thinking of grilling up some sausage and peppers when we visit with friends tomorrow afternoon.
Looking forward to the upcoming tomato harvest!
Chips O'Toole on Friday, July 25, 2008 at 9:23 am
anything more to that beet recipe? I am curious. just peel, rub down with olive oil, glaze a bit with balsamic, and roast?
freakgirl on Friday, July 25, 2008 at 9:36 am
I cleaned the beets (which took off most of the skin), cut off the ends, and sliced them about an inch or so thick. Put them in a small roasting pan, tossed them with the oil and splash of balsamic, and that was it. OH - I had some pearl onions lying around so I tossed in a couple of those.
Chips O'Toole on Friday, July 25, 2008 at 10:05 am
how does one clean them so that everything doesn’t turn red? (forgive my beet preparation ignorance)
freakgirl on Friday, July 25, 2008 at 10:09 am
I don’t know. I’ve never cleaned beets before yesterday. I used my vegetable scrubber brush under cold running water.
http://www.amazon.com/Oxo-Grip.....B00004OCL2
But cutting them was a big mess. As long as you clean it up fast, stains shouldn’t set. I read, too, that you can roast with skin on, then peel the skin off when the roasted beets cool. But that’s too much of a pain in my ass.
chuck on Friday, July 25, 2008 at 11:02 am
Em and I have been on a “one pot” kick lately. We have one we make with zuch and squash that’s delish, healthy, easy and leaves you with good leftovers. I saute diced zuch, squash, tri-color peppers and onions in a dutch oven on the stove top, then throw in some ground turkey and spice it all up. Then we throw in some cooked brown and green lentils and let it all simmer together for a while. YUM!!!
freakgirl on Friday, July 25, 2008 at 11:17 am
Wow, that sounds really good. Minus the peppers. Do not like.
Laura on Friday, July 25, 2008 at 11:40 am
Mmmm, nothing like fresh produce. I LOVE zucchini and yellow squash! They’re both good raw, too - just dice up and throw in your salad. Good stuff.
chuck on Friday, July 25, 2008 at 12:47 pm
So how come you’re making peppers with sausage?
freakgirl on Friday, July 25, 2008 at 1:05 pm
Because it’s not just for me.
I just pick the peppers out.
chuck on Friday, July 25, 2008 at 1:46 pm
Interesting.
Sandy on Friday, July 25, 2008 at 2:04 pm
Are you going to enter the zucchini bread contest?
freakgirl on Friday, July 25, 2008 at 2:12 pm
Sandy — I’m thinking about it!
Chuck — you can’t have good sausage and peppers without peppers! I don’t mind the taste of the onions and peppers cooked together, but I don’t really like green peppers by themselves.
chuck on Friday, July 25, 2008 at 2:46 pm
Very interesting.