I'm falling behind again. Eh, it happens. And I think the best meal we made I forgot to take a photo. Not the most dedicated of bloggers, me.
I forgot to take a photo of the haul, so now I have to try and remember what we got with no photographic assistance.
2 large beets
several tomatoes
1 head celery
1 head purple cabbage
1 head green leaf lettuce
1 bunch scallions
3 green peppers
1 big eggplant
Anyway, this week started to get more colorful. Beets, tomatoes, cabbage, eggplant, all the purple-y red things are ripening now! The most exciting thing we got was a head of celery, which is green, not purple, but was just about as far from the typical pale thing you get at the grocery store as you can imagine. This stuff has FLAVOR! It's spicy, tart, fresh, and just so green tasting. Good stuff.
Ed tasted the celery and the first thing he thought of was a bloody mary. Brunch in a glass! Lots of tomatoes, spicy vodka from Grand Ten Distillery (the extra fire puncher), celery, worcestershire sauce, lemon, and a garnish of pickles and celery leaves. I don't think I've had a bloody mary before - gotta say, with those sorts of flavorful veggies and good vodka, it was pretty good!
With that we had a salad of celery stalks and greens, paneer (ish), and bacon. There might have been other things in that salad, but I have sense forgotten, and the photo isn't that helpful. Maybe some toasted walnuts? It was a very tasty salad, very green and fresh tasting, crunchy, with a nice softness from the paneer stuff we'd made to use up some milk. Languishing on the side of that plate is some crispy kale with last week's kale.
Friday night we were en route to VT, so I used up the last of our zucchinis in more zucchini fritters for on the road. Saturday we finally had access to a grill! Of course I forgot to take a photo, but for lunch we grilled some eggplant slices and topped with a little salad of tomatoes and chives and basil and salt and olive oil, and it was delicious. Grilled eggplant is one of my favorite things.
That night we grilled more things, this time some wedges of purple cabbage, a green pepper, and some scallions. All these veggies have been so flavorful that we haven't needed to do much to make our meals taste amazing - they taste like vegetables, in the best possible way. Grilled scallions, fresh from the farm, are amazing.
With that, we had a grain salad based on morrocan couscous, with onion, carrot, green beans, and topped with some fresh chanterelles in brown butter and sage, that we'd foraged that morning from the woods... crap we really are turning into foodies.
Don't worry, we stopped for a burger and a beer on our way home. Can't lose that carnivore taste!
One of the beets was a golden beet, and I had thoughts that I'd make a beet puree and it would be bright yellow, but it turns out if you also add garlic and yogurt and olive oil and sumac and zaatar and vinegar, it becomes kind of beige. Now that it's all gone, I should have added some turmeric, for color and flavor! Regardless, this was a very delicious way to eat a beet. We ate it with those wedges of pita that had been fried in a little oil on the stove, and that was a durn good combo.
Also tried a cabbage slaw. The dressing was good, a savory mix of yogurt, mustard, anchovy paste, olive oil, salt, pepper, and maybe other things that Ed added when I wasn't looking. The slaw had the other half of the purple cabbage, the rest of our celery, a red onion, and some bacon. And a bunch of thyme and savory, and a small grated candy beet. This was a fine slaw, but not my favorite thing. Too crunchy, actually, but maybe I was just tired and I'd already filled up on beet hummus and didn't feel like chewing so much.
Alongside the slaw was a salad of red onion, cherry tomatoes, husk cherries, basil, poppy seeds and olive oil. Delicious.
We've just about run out of vegetables again, so I'm looking forward to what this week will bring!
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