Today I made a two egg Omelette with basil, tomato, and cheddar cheese. It really hit the spot!
BBQ Favorites on the 4th
A Face in the Sauce: Not Jesus
Recently I uploaded a series of images to facebook showing my super hearty meat sauce in the making. Facebook’s facial recognition software spotted a face in an image of course ground tomatoes! Too bad it doesn’t look a little more like Jesus!
Here’s the original photo:
More Photo’s of the Super Sauce:
NOF Update: What’s coming July 5-7, 2011
The Share for July 5, 6, and 7, 2011
A note about the cherries in the fruit share. They are grown using a method called IPM–Integrated Pest Management. This means that they look for bugs and, if there is a serious infestation, they will spray. They do not spray as a matter of course.
The Vegetable Share: Greens–choice of: Arugula, Mizuna, Komatsuna, Dandelion, Choi, Collards; Herbs–choice of: Dill, Cilantro, Basil, Saltwort, Thyme, Rosemary, Oregano; Head Lettuces; Scallions.
The Fruit Share: Sweet White and/or Black Cherries; Black Raspberries.
Recipes: Chilled Arugula Soup; Arugula Dill Salad; Braised Choi with Tomatoes and Cheese; Poached Egg Soup with Scallions and Herbs; Herbal ‘Goddess’ Dressing; Bulgur Salad with Cherries.
Enjoy!
Irish Mushy Peas, Please! – Recipe
I visited Ireland in 2007 and had an opportunity to try real Irish mushy peas for the first time. Ever since, I joke with my Irish friends, Laurence and Barbara that the thing I miss most about Ireland is the mushy peas. This week’s share included lots and lots of snap peas, so I decided to try the recipe that Native Offerings Farm suggested on their recipe blog. I don’t know very many people who like mushy peas, so I got to eat them all by myself, and they were GREAT!!!
2 c shelled peas
1/4 c heavy cream, or half-and-half, or sour cream, or yogurt…., plus extra if needed
1 T butter, softened, or vegetable oil
salt and pepper, to taste
1. Bring a pot of water to the boil. Add peas and cook for about 3 minutes, or until tender. Drain in a colander.
2. Transfer peas to a food processor or blender. Add remaining ingredients and whizz until puréed–the consistency can be chunky or smooth, your call. Add more cream if needed or desired. You can also just put the cooked peas and remaining ingredients in a large bowl and mash (mush?) them with a potato masher (musher?).
Note from My CSA Adventure: I tried the potato musher. No good. A blender is fine.
