I love fresh vegetables – the kind
that just came to the famers’ market from the garden with dirt on still. You can smell the freshness and anticipate the
crisp flavors: spinach for soup and salad, and the anticipation of turning onions
and eggplant, zucchini and yellow squash, red and green peppers, and plump red
tomatoes into savory ratatouille.
Gazpacho, I even love its Spanish name – chop up some cucumbers and
green peppers, a sweet onion and a tomato and cram the rest into the
blender or food processer. Flavor it
with a little extra virgin olive oil and red wine vinegar and it is the best
salad in a dish – garnished with the reserved chopped veggies.
The round
green cabbage will wait a day or two, but halupki ( slice some of the cabbage
fine and fry it in butter with some sliced onions and toss it with fresh cooked
noodles) will find its way into the menu, and then stuffed cabbage leaves – and make an
extra dish to freeze, and I love fresh homemade coleslaw – with mayo and
pineapple.
And the
corn – oh, we will roast some for dinner, but I am planning on the extra for
black bean and corn salad (with some red and green pepper for color) a dressing
with a little lime juice and olive oil…one of Jim’s favorites.
I looked at
the apples today, but forced myself to be reasonable – the season is only at
the front end right now – plenty of time to make applesauce – the easy way, in
the crockpot.
Jim asked me
why I was washing the empty jars, and I told him, “So I can fill them.” Isn’t this
part of retirement, being a grandma, “putting up the harvest,” even if I didn’t
plant, nurture or harvest it.
Thank you God for beautiful food and the joy of making wonderful things with it !
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