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| Last of the Apricot Harvest from our Leaning Tree |
It’s that bountiful time of year again, the middle-of-summer harvest. We still have plenty of leftovers from last week. With more veggies on the way, we’ll have to be extra-careful about what my friend Barbara calls “refrigerator maintenance,” the art and science of eating and/or preparing all the fresh foods in the fridge before they go bad. Wasting not it what this blog is all about!
While I was disappointed to see both arugula and radicchio this week (since my repertoire for preparing them is very limited), at least we have some spinach too. Spinach and arugula combine beautifully in any cooked dish I’ve tried. Their texture is similar, and the arugula mellows out when it’s cooked. First of the cucumbers means it’s time to try Mom’s fast dill pickles again! Padron peppers sound intriguing, but what to prepare them with?
This week’s veggies:
Arugula
Beets
Pickling cucumbers
Green beans
Lettuce
Basil
Radicchio
Spinach
Japanese white turnips
Asian stir-fry mix (tatsoi/mizuna)
Padron peppers
Strawberries
Raspberries
Leftovers: bean casserole, radishes & greens, celery, green onion, parsley, carrots (orange & purple), baked chicken, beet soup, potatoes, tomatoes, leeks & green onions, purslane soup
Ideas:
Salad: lettuce, carrot, radish, tomatoes
Simply steam: green beans, greens
Honey-kissed Baby Turnips with Greens (the #1 hit of this whole blog!)
Blackberry Cobbler (from self-gathered fruit)
Pesto with Salmon or tomatoes and pasta?
Toasted carrots (with wheat germ)
Carrot pancakes
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