Something about the heat and spending time at the beach leaves me with various Tex-Mex/Southwestern/Tropical flavor joneses and the veggies in this week’s CSA share will help me continue in that vein! The complete haul A jalapeño pepper and cilantro Wax beans, another jalapeño, carrots, and one of the four ears of corn rainbow chard … Continue reading →
Ok, so they don’t actually help me beat the heat. But at least they’re nice to look at this week! I traded my Romaine lettuce for more beets, because I’m all salad-ed out for the moment. This week’s supply has some exciting new contenders as well. Without further ado… Quite a selection this week. Onion, … Continue reading →
So, it has been hot with a capital H here in good ole Beantown. Way too hot. And my appetite is always fairly pathetic when I’m over-heated. Today, I’m going to share with you a series of small bites that I’ve made over the past week, none big enough to warrant a full post. I … Continue reading →
I took a lot of photos of our haul this week since we had some new varieties and everything looked so lovely and fresh, so today will be mostly photos. I’m in the middle of a new and exciting experiment. The post of it will be up on Friday…my husband and I are taking a … Continue reading →
This time it was an all-vegetarian BBQ, which, I have to say, even though I love meat, it was nice to have a break! Two of my friends were hosting a pool party cook out yesterday and I brought a few things. One was an experiment from the breadmaker: I used the rapid bake setting to make a loaf of white bread spiced with Tuscan seasoning (garlic, rosemary, red pepper, lemon peel, etc.) in the morning before we left. I also brought a goat milk Gouda to go with the bread. I brought a bunch of Bing cherries and some veggies for the grill.
I decided to use up some of our squash and sliced up the zucchini and the three Kousa squashes (my husband ate the two pickling cucumbers whole…he loves cucs!).
Then, I put the slices in a Pyrex container and coated them with 1 tablespoon of olive oil, one teaspoon of dried mint, 2 teaspoons of chili powder, and 1/2 teaspoon of salt. I covered them up and let them marinate for about 2 hours.
They were a big hit and were particularly delicious when eaten on the fresh bread with the goats’ milk Gouda!