Archive for July, 2006

Summer Squash and Beans

summer squashToday, we prepared a North African-inspired summer squash dish with patti pan, yellow straightneck, and yellow crookneck squash and, zucchini, accompanied by chickpeas and middle eastern couscous (a larger version of the more common small grain couscous). The dish was spiced with turmeric, cayenne pepper, coriander, cloves, cinnamon, and black pepper.

We also prepared a Japanese-inspired salad with blanched green, yellow, and purple beans seasoned with mirin, miso, honey, and toasted sesame seeds.

In preparation for these dishes, we also prepared vegetable broth, chickpeas, and couscous. We sautéed the couscous in butter to bring out its flavors and develop an appetizing brown hue before adding the vegetable broth.

Here are the recipes.

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Beets and Corn

Today, we prepared two versions of beet soup — the first was a luxurious treatment of puréed beets with heavy cream and red wine vinegar; the second was a hearty preparation of puréed beets with sour cream.

We also steamed the first sweet corn of the season which was grown in an organic garden about 20 miles away. Although the corn was excellent to eat plain, we dressed it with condiments that our Mexican friends taught us — mayonnaise, grated cheese, and a red pepper-lemon powder.

Here are the recipes.

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Cabbage and Turnip

Today, we prepared two dishes with the bounties of local produce. The first was a cabbage dish with Indian spices. The second was an elegant cream of turnip soup, prepared French style.

Here are the recipes.

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Judy’s Garden

Today, we cooked freshly harvested potatoes, sorrel (a lemony tasting leaf), and daikon from Judy’s garden which is 5 minutes from our store.

Here are the recipes.

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Collard Greens, Red Chards, and Chinese Broccoli

Today, we continued to take advantage of locally-grown greens by preparing them in three ways. First, we prepared collard greens in an Indonesian-inspired coconut milk sauce. We prepared the coconut milk by extracting juices from a coconut.

Second, we prepared red chards with ground beef in a guisado, a Philippine-style sauté. Finally, we prepared Chinese broccoli with soy sauce.

Here are the recipes.

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