In the last week, there have been some interesting encounters with veggies. At the CSA, there were a few heads of Romanesco broccoli. The amazing fractal geometry of these veggies entrances me every time.
As my son and I cleared out the year’s garden, I discovered the last beet of the year, but I also found a valiant if foolish tomato plant. I didn’t plant it this year, but it is where I tried to grow some last year. Last year’s plants didn’t even flower. This one not only has a flower, but it has a miniature, green fruit that will not survive the inevitable frost that is days away from killing the plant. Silly, silly tomato!
It looks like we will have to get creative with summer squash and zucchini this summer. We already have a backlog to take care of.
Tuesday, my daughter and I took some squash, green onions, potatoes, and kale from the farm share and created a variant of this Herbed Summer Squash and Potato Torte with Parmesan from Epicurious. I added the kale because it was in the fridge. I sauteed it before adding to the recipe. We also made do with half the amount of potatoes we needed by slicing them very thin.
The end result was a very tasty dish that my daughter happily eats because she helped make it.
One of my good friends has a kick ball party on the Fourth each year, and I regularly am a complete wimp when it comes to my potluck contributions. This year, however, I was determined to do better and include my daughter in the cooking.
Looking in the fridge, I saw a half head of cabbage and beets from our farm share and punched those ingredients into Epicurious to see what I might have on hand. I settled on a cabbage and beet slaw recipe that I would modify with ingredients I had on hand.
I peeled the raw beets and sliced up the green onions before my daughter got to the kitchen. Peelers and sharp knives are not in her repertoire, yet. Together we measured out oil, balsamic vinegar and horseradish. We whisked them together, added the green onions and then fed the beets into the food processor to shred them. After adding the beets to the bowl, she watched as I cut up and cooked the cabbage briefly. My daughter then enjoyed helping mix all of the ingredients together.
Usually when she gets involved in a food project, she enjoys eating the result. This one, however, she was not too keen to try. Maybe it was just too purple. I thought it was pretty good for the first time with a recipe.
Today was the first farmshare pickup. I love our CSA! My son toddled around the fields pointing at things and asking, “Shza?” and not waiting for a reply laughing and toddling on.
The pickup had many types of leafy greens, and we could pick seven of the available options. Along with the greens, I got some radishes and some garlic scapes. Yummy.
There is nothing like having my children get the experience of seeing a working farm and eating the produce from it. This is a blessing.