Where does the time go? How did I have more time in winter than now to blog when the only thing that has changed is the amount of daylight (and a growing garden). The garden is care free now, at least until the weeds are about a foot tall, then I might pull them. We did some heavy paper and mulching in the garden bed, so the weeds have been holding back pretty nicely. Just have to water and wait, wait and wait for harvest. It was a cool spring and has been a cool summer with the exception of one week. I love it cooler, but the growing stuff in my yard doesn’t.
Cheryl of Gluten Free Goodness is hosting this week’s gluten free menu swap and the ingredient is garlic. She is already harvesting a multitude of produce from her garden, including garlic. All we have are herbs, greens (which I haven’t harvested as the CSA is keeping me well stocked in greens) and broc rabe, which went to seed in a day, maybe two, so we didn’t get to eat it, but I am saving the seeds. Every dish I have listed below has garlic in it, and some like the marsala dosa have garlic scapes too. We did get some fresh baby garlic from our CSA last week which has been really nice to use. Strawberries are finally in season here in mid Michigan and I eat them as is, rarely altering them from their normal state. I love strawberries. I have some from my cousin’s farm in the fridge right now.
Monday: Southern Indian night with marsala dosa’s (spicy potatoes in a rice/lentil sourdough crepe) and a Kori Ajadina that Eby is whipping up as I type.
Tuesday: Grilled stuffed flank steak pinwheels from Cook’s Illustrated. Sides will be derived from the CSA, maybe salad, maybe greens, depends on what I end up with as we can choose from a variety pack.
Wednesday: lunch – packing a sandwich with an Against the Grain Gourmet bagel (so delish!).
Dinner: Spanish style tortilla with our eggs, potatoes, chorizo, herbs and scallions, green salad on the side, all based on another Cook’s Illustrated recipe this week.
Thursday: Chinese Stir fried Chicken and shrimp (shrimp for me, chicken for Eby) with snow peas and grilled bok choy (snow peas and boy choy are on the CSA list this week)
Friday: Avgolemono Soup with dill (using our eggs), grilled Greek seasoned halibut or cod (whatever the store has that is wild and fresh), chopped Greek salad and rice pilaf with mint.
Sat or Sunday: Pork chops grilled with grilled chile rellenos and ancho sauce from this month’s Bon Appetit. The pork and potatoes are local. Chiles, we have 2 months to go before they are ripe.