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| French Filet Beans |
Purple Majesty Potatoes, Rossa Lunga di Firenze Torpedo Onions, Garlic of Kazakhstan, Paris Market Carrots, Zukes - the pale one is Romanesco and the 2 tone one is Jade Numbat, Harris Model Parsnips, Portuguese Leaf Stuffing Cabbage, Marche de Genevieve Green Beans and Epazote. If you have a box, you got eggs and NZ Spinach and Korean Mint. If you have a bag, you got artichokes. Epazote smells like diesel, but when dried or cooked is much more like oregano. I have simply tied them for easy drying.
This week's special gift: Strawberry Balsamic Jam (I barely pried this away from Leo).
This jam is not only great on toast, but it also makes a great salad dressing:
Strawberry Balsamic Dressing
1 T of Jam
1 T of Balsamic Vinegar
1 t. of mustard
1 T of olive oil
Mix and slather. The jar won't last long. We used up one in a week on just salad.
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| From a distance, you can't see the weeds |
3 tablespoons butter, divided
1 pound purple new potatoes, halved
3 cloves garlic, smashed
Salt and freshly ground black pepper
1/4 cup half and half
1 cup shredded pepper jack cheese
1/2 cup shredded Parmesan, divided
1/4 cup bread crumbs
Coat the bottom and sides of an 8 by 8-inch baking dish with 1 tablespoon butter. Set aside.
Boil potatoes, garlic and a hefty pinch of salt. Cook until a fork is easily inserted, but the potatoes still hold their form, about 20 minutes. Strain in a colander and place back over the empty pot, allowing the remaining heat to evaporate some of the moisture from the potatoes and garlic, just a few minutes. Mash the contents of the pot well, and then add the remaining 2 tablespoons butter and the heavy cream. Mash until chunky. Then stir in 1 cup pepper jack cheese and 1/4 cup Parmesan. Spoon into the prepared baking dish and spread evenly. Stir together the remaining 1/4 cup Parmesan, 2 tablespoons jack cheese and breadcrumbs. Sprinkle the mixture evenly over the top of the potatoes. Bake in the oven on 375 until the top is golden brown, about 20 minutes.
3 cloves garlic, smashed
Salt and freshly ground black pepper
1/4 cup half and half
1 cup shredded pepper jack cheese
1/2 cup shredded Parmesan, divided
1/4 cup bread crumbs
Coat the bottom and sides of an 8 by 8-inch baking dish with 1 tablespoon butter. Set aside.
Boil potatoes, garlic and a hefty pinch of salt. Cook until a fork is easily inserted, but the potatoes still hold their form, about 20 minutes. Strain in a colander and place back over the empty pot, allowing the remaining heat to evaporate some of the moisture from the potatoes and garlic, just a few minutes. Mash the contents of the pot well, and then add the remaining 2 tablespoons butter and the heavy cream. Mash until chunky. Then stir in 1 cup pepper jack cheese and 1/4 cup Parmesan. Spoon into the prepared baking dish and spread evenly. Stir together the remaining 1/4 cup Parmesan, 2 tablespoons jack cheese and breadcrumbs. Sprinkle the mixture evenly over the top of the potatoes. Bake in the oven on 375 until the top is golden brown, about 20 minutes.
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| Corn coming soon, Rocky is hunting gopher |
In the fields
Sweet corn will be ready in about a week. There's lots of cukes coming, and after a week or so of giving you all zukes, I'll make some relish. I know we've been out of it for a month and sandwiches are just not the same without relish.
Jade Numbat
This is an interesting South and East breeding program. To bring this Zuke right along, Ray of Oz and Tim of NY have been each working on this. Because their winters are opposite, Ray and Tim have been able to work on this continually, where as if either of them had been working on it alone, it would have taken 3 years to get this far!
Portuguese Stuffing Cabbage
Many of you know that this is my favorite cabbage. Wash the leaves, remove the large mid ribs and lightly steam them. I stuff them with pepper jack, cooked rice and cooked burger and roll them up like a burrito. I then bake them in a beef broth for 45 minutes at 350. These are so delicious that I won't let Leo take them for lunch, because I want them! I have had them at other destinations stuffed with rice, grapes and feta and cooked in a vege broth. I have even had them stuffed with pasta and cheese and cooked in tomato sauce.
Have a great week.
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