The first night I used Broccoli Rabe (that is really just a fancy way to say: the leaves from the broccoli). I sauteed it with a little olive oil, threw in a dash of our friend Casey Fitt's homemade hot sauce, and some garlic. Man-- it was good. We had that with rice, some fish Mike rolled in breadcrumbs and pan fried, and some sliced baked onions. It was divine.
Last night we had the Southern Comfort menu-- collard greens fixed traditionally (cooked for about an hour with a ham hock, lots of salt, and some onions), home made corn bread, and ribs. It was delicious.
Tonight's menu was creamed spinach, more baked onions, rice, and sausage.
We also got a lot of salad greens, so have been having nice little side salads for lunch or dinner.
We are in a bit of a quandary about how to use our radishes... any suggestions would be appreciated. I will scout online as well.
We're only one week in, and I highly recommend a pick your own farm or CSA to any of our readers... and did I mention it is all organic-- we would never be able to afford anything close to this amount of organic veg otherwise.
In other news...
I hate to admit it but we have not photographed anything for weeks. In the rare quiet family moment we have just taken time to enjoy being together, and not bothered to record it for posterity. But I know our fanbase (grandmas and aunts), so I am in including two old shots from January of this year-- Will snoozing at the park, and James in his funky-fresh Halloween glasses.
2 comments:
WOW! The fresh veggies sound WONDERFUL!! I wish we had something like that here. Sounds YUMMY! No radish recipes - but I've seen some amazing art made from them.
It sounds like you are eating well. Praise to the local farms and people who support them. I love the reference to the southern comfort menu. We have a similar northern comfort one we (Mike and I) make regularly- salmon, greens and potatoes. I happen to have a radish recipe I love out of a NW local cookbook called the Herbal Kitchen by Jerry Traunfeld. Here goes:1/4 c shallots or chives, 2 Tbs wine vin, lb green beans (I have used broccoli too, peas would also be good), radishes cut into wedges, 1/2 c basil (or tarragon or dill), 2 Tbs olive oil 1 tsp salt, black pepper, 1/2 c thin shavings parm (or goat cheese or feta).
Stir shallots and vin and let sit to mellow flavor.
Boil beans in salted water until tender but with crunch. Drain and plunge into ice water to keep crunch. Drain and let dry a bit (or not!).
add bean to vin and shallots. Toss in all but parm. Mix and then top with parm.
Yum.
Our love to you four,
M, M and R
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