Like avocado mixed with lime and red onion.
Like an enormous pot of soup---over ripe tomatoes, cabbage, kale, overgrown carrots, potato and onion, summer squashes. All but the potato and cabbage was from my garden. The cabbage was a leftover chunk from the pot roast dinner's cole slaw.
G's soup was tomato with homemade soup dumplings. I did them correctly this time and beat the dickens out of the dough. G said they were wonderful. Chewy.
I think it's cool enough now for baked potatoes. Sweet or White. Butter soaked with sour cream and chives.
I also think it's cool enough for a weekend pot of beans. Every weekend. I have the most interesting beans in the cupboard -- white and tan yelloweyes. I think they are popular beans for Maine baked beans. New to me. Last winter it was chili beans and all of the variations were very good.
And there are still the beets in the garden and the chard. I will bake the beets and saute the chard (mixed with ricotta) to fill tortelloni. Larger relatives of the tortellini.
I am still carrying 5 to 10 pounds of vegetables from the garden when I have time to go out and pick.
I have already decided which things I will NOT be planting next summer. I will finally give up on fennel (it never makes a bulb) and jalapeños (I have few reasons to eat them).
I may try growing potatoes again. I like the way they taste and am missing them this year.
1 comment:
I didn't have a garden this year and I miss it so. It has been way too hot around here for the typical cool/cold weather foods. We are still grilling outdoors, but then we almost do that year 'round anyway.
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