|Bachelor's buttons & Sunflowers|
Yukon Gold Potatoes, Creamgold Onions, Garlic of Kazakhstan, Zukes and cukes, Sweet Corn - Sugar Buns. Eat the corn FIRST! First of the tomatoes, NZ Spinach, Beets, Bell Peppers, and Tomatillos.
If you got a box, you also got green beans.
And for those of you who have been with me for more than one year, a special gift - Elderberry Syrup.
And this week everyone got relish, so I highly recommend something easy for dinner that you can slather with relish and serve corn with.
|Oh yes, there is more corn|
Why do I always say eat the corn first? Well, once it's picked the sugar starts converting to starch. If you let it sit in the fridge for a week, you might as well make corn chowder out of it.
1 onion, chopped
1 pepper, seeded and chopped
2 tablespoons butter
1 1/2 c. stock
3 potatoes, diced
Kernels from 2 ears of corn
2 cups milk
salt and pepper to taste
In a skillet, saute onion, and pepper in butter until onion is translucent. Add potatoes and stock; cover & simmer until potatoes are tender, about 15-20 minutes. Add milk and corn simmer another 5 minutes. Sprinkle with your favor herbs and season to taste with salt and pepper.
|Melons are coming|
Remember after removing the husk to wash thoroughly. Lots of saponin on outside of them. They are lovely to wash your hands in. Rinse until you don't get any bubbles left. We use them like tomatoes, in salads - pastas - with meat. We are very fond of Chili Verde, and tomatillo enchiladas.
Last year I got to taste tomatillos, onions and lime juice on grilled chicken and it was yummy! And this is everyone's favorite recipe:
Café Azul Tomatillo-Avocado Salsa
1/3 pound tomatillos, husked, rinsed, and quartered
1/4 pound fresh jalapeño chilies, rinsed, stemmed, seeded, and halved
2 cloves garlic, peeled
1/2 cup lightly packed fresh cilantro
1 tablespoon olive oil
1 firm-ripe avocado (about 1/2 lb.), peeled and diced
1/2 cup minced onion
1 1/2 to 2 tablespoons lime juice
1. In a blender or food processor, whirl tomatillos, chilies, garlic, and cilantro until coarsely puréed. Pour into a bowl.
2. Stir in olive oil, avocado, and onion. Add lime juice and salt to taste.
So, get chips on the way home.
I've been testing the grapes regularly, and I think that we'll have them in a few weeks. Well August is just around the corner...scarey no? Time to plant again. Leo and I just got those spuds out of the field on Sunday evening and I love Yukon Golds. Yes I'm a potato girl from way back. No, this isn't me, but wasn't she a dish. Now I gotta go listen to "All that meat and No Potatoes." Fats Waller! Have a great week. Look at those beautiful spuds!