It’s all relative
After several days of mid to high 90’s (F), low 80’s felt pretty good.
It’s all relative :) !!
Meanwhile on the local vegetable front … Last Thursday I forfeited my CSA box. I was waiting on a delivery that ran late and it was VERY hot and I finally texted the farm that I would not make it. Thankfully, one of the crew was able to take my box so no waste.
To compensate and fill the vegetable coffers, Bear and I went to the market on Saturday. We arrived 10 minutes early in order to snag a parking spot in the shade. I was at Lower Valley Farm’s stand as the opening bell rang and back in the Jeep 10 minutes after with: golden beets, spinach, pea shoots, basil and patty pan squash.
The new thing – patty pan squash – I stuffed it:
I stuffed it with crab, cheddar, mayo, dill, salt, pepper and lemon juice with a topping of parmesan and bread crumbs…
… and some Chipotle Tabasco for a little smoky heat.
But then…
BUT THEN…
GIANT BROCCOLI!!!
https://instagram.com/p/BWV4EPslqqe/
YA-HOO!!! I ordered some extra broccoli and some other extra stuff … to freeze for this winter when no fresh anything is to be had.
This week’s CSA box PLUS some extras.
We be eating local, seasonal, extra-extra good vegetables this week!
Meanwhile…
Hot outside, cool inside.
Bear is happy.
Auggie is napping.
It’s all relative.
4 Responses to “It’s all relative”
I’ve been watching your weather and hoping you will get some relief. Who would’ve thought 80’s as comfortable? Relative is right. Bear looks to be smiling :).
That broccoli is out of this world! How do you freeze it?
Steph, I cut the broccoli – both stems (LOVE them) and florets, blanch in boiling water for 2 minutes, ice bath for 2 minutes, drain for several minutes and then lay all out in a single layer on a cookie sheet. Into the freezer for an hour or 2 and then I vacuum seal. I write like I know what I’m doing, but this is the first time I’ve frozen broccoli.
I freeze any of the braising greens that I’m not going to eat and I’ve done that before: chop, blanch, water bath, squeeze and freeze. A pot full of greens squeezes down to a small baseball size. I thaw, chop the result and use in soups, smoothies and even will stir fry them with onions for a side.
I buy extra basil every week also. That 1 bag processes down to about 1/3 cup.
I’m not sure you can tell in the photo but there is a gorgeous red cabbage in the “extras” that I bought to mostly ferment … or at least as much as fits in a jar. It will make beautiful red sauerkraut.
Yes, 80’s feel pretty good. Thankfully, the original forecast of 100 for today and tomorrow was changed to 94 and 93 and I think we’ll stay in that range. Another funny thing 94 sounds so much better than 100! And then, Monday morning is supposed to be so cool that there might be a frost warning for some parts of the valley floor! Crazy.
Glad you are keeping cool. It’s been in the 100F range here for almost a month and we have no air conditioning.
Oh, Margaret – I hope it cools for you soon!!
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