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August is just around the corner, and the craziness of summer harvest is nearly here.  For me, high summer means lots of work, and even more delicious food!

Today, I came home from the farmer's market with a double armload of local, organic, (free!) vegetables.  Some were new this season, like our Japanese eggplant and heirloom tomatoes. 

Inspired by these mid-summer gems, I decided to do a lil' fancy cooking and make gluten-free eggplant pasta!


 
 
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Drizzled over soft cheese = Divine
I love late spring so much.  Strawberries, rhubarb, preserving... oh my!

Okay, that was cheesy, but seriously - I'm a little ecstatic that it's finally time to start preserving.  We had surprise strawberries at the farm (120 pints of 'em), and I harvested rhubarb for the first time!

My first act of fruit-in-jar goodness?  You guessed it:

Strawberry rhubarb preserves.  It's a classic.  And I've never done it before!  It's more chunky than a jam, and positively oozes with delicious sauce.


 
 
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These pickled radishes are good.  I mean, I expected them to be good, but I didn't expect them to be this good!

Thanks to my weekly farm haul, I had a bunch of Easter Egg radishes in dire need of consumption. 
Raw radishes are too much for me to eat in bulk, so I decided to give pickled radishes a shot before they all withered into magenta-colored shrunken heads.

It was a great choice on my part, for sure.  Pickled radishes are the kind of salty snack I'm likely to go for in moments of boredom & salt munchies. 

Plus, they're so darn purty...


 
 
I got off work early!  Aside from a chance to run errands, this means that I actually made dinner today.  (Usually I just toss together some nachos)
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Today's concoction?  Tangy chicken mizuna.  And yes, it's as delicious and gourmet as it sounds.

Mizuna?  What the heck is mizuna?  I'm glad you asked.  I didn't know either.
Mizuna is an 'Asian' green, similar to bok choy, or mustard greens.  A little crisp, a little bitter, but relatively mild - the taste is growing on me by the minute!


 
 
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Last week, I was a vegetarianThis week, I bought whole fryer chicken, and stretched its galline goodness as far as I could. 

The three stages are simple: 
Roast, Leftovers, Stock

By using all available parts of the chicken, we honor its death, nourish our bodies, and spend our money wisely. 


 
 
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Yesterday I brought home an armload of seasonal veggies, fresh from the farm.  I asked for suggestions for what to do with my braising mix and green garlic, but I got hungry waiting on y'all! 

So I went ahead and made a delicious, all-local breakfast!  Incidentally, it's Paleo and gluten-free, for those who are into that.


 
 
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It's hardly a secret - I love cheese.

My all-time favorite is extra sharp cheddar, but any cheese is worth my time!  After making yogurt last week, I had about a quart of milk left over.  So I made some cheese!

Farmer cheese, and its cousin paneer, is by far the simplest cheese to make - you don't need rennet, it doesn't need to age, and there are only two ingredients. 

Got milk?  Got vinegar?  Great - let's make cheese!


 
 
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I've wanted to make dandelion wine for, oh... six years now.  And guess what?  Today, I made dandelion wine!

Sure, it won't be drinkable for months, but I'm excited!  And since dandelions are blooming everywhere right about now, it's the perfect time to do some wild foraging and harvest your own bottle of wine.


 
 
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Quick and dirty recipe - homemade tempeh salad!  Delicious, nutritious, easy.  Like many lovely things in life.

When your immune system is struggling, protein and greens are the ultimate combination.  When your energy is low, quick meals are a godsend.  Ta-da!  Tempeh salad, at your service.

Now, you don't have to use homemade tempeh, but I highly, highly recommend it.  It's less expensive and more delicious.  Plus, how cool is it to ferment your own tempeh?!?  Way cool.


 
 
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Thick, creamy, a lil' tangy... yogurt cheese is incredibly versatile.  You can use it simply as a thickened 'Greek' yogurt, as labneh, as a spread for crackers & bagels, with fresh fruit, as a substitute for cream cheese, a base for sour cream dips, and even as whipped cream, cheese cake, & cake frosting (or so I hear).  Plus, it's probiotic!

Yogurt cheese is, undeniably, one of life's finer pleasures.  Personally, I like it with garlic, cracked black pepper, and sea salt.  I use this spiced yogurt cheese (yog-eese? chees-urt?) as a spread on crackers - delicious!

Best of all, yogurt cheese is extremely easy to make.  Let's give it a shot, shall we?


 

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