Food again
May. 25th, 2007 11:17 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidBoston Organics: large box, one third fruit.
And a dozen eggs.
Also, I was gifted with nine Meyer lemons. Does anyone have particular suggestions to show off their fabulousness?
The porch is not completely set up for the summer, but the heat has encouraged the arugula to set buds already (now pinched off; I'm mean and want them for their leaves), as well as leaves. The red leaf lettuce needs thinning, and the mints are going hog wild, as it were. I should harvest this afternoon.
Still to do: transplant the tomatoes and other herbs from the plant order (and deliver the rest to the community garden plot gardener), get more top-of-railing planters (the kind that sit over the railing on both sides, ie very stable), get more flowers and whatever else appeals. Also get the superfluous bits of wood and the plastic tarp put away in the basement.
Who ordered this weather?! Last week it was rainy and 40 F, today it's hazy, humid, and supposed to get up to 94 F! So I'm going for things that require little to no oven time, and/or are cooling.
So far, the menu plan is:
grape juice, challah
pine-nut hummus
deviled eggs
dilly cucumber salad
spicy cashew noodles
baked sweet potatoes
roasted cauliflower and zucchini
green salad (maybe)
freshly squeezed citrus juice (maybe)
sorbet, ice cream, fruit
The challah is rising (I added less yeast to compensate for the heat and humidity during the rise). I still have to bake them, but that's the last of the oven stuff, since the other baked veggies were done before work this morning. The cucumber salad is already marinating. I still have to make the spicy noodles (cooking the fresh noodles is fairly quick), hard boil the eggs (also, buy mayo), and squeeze citrus fruits, if I'm making a pitcher of juice. Really, it feels like mint lemonade weather, but I don't think I have enough lemons, and minted orange (etc.) juice sounds nasty, like drinking orange juice after brushing teeth.
Even if I don't make a green salad for tonight, I should pick some leaves from the porch to make one tomorrow. Also possible for tomorrow: tomato salad with scallions, chives, and feta and/or spicy turkey knishes (if and, for separate meals, of course!).
- a head of cauliflower
- a bag of sugar snap peas
- a box of white mushrooms
- a medium zucchini
- two large cukes
- a bunch of broccoli
- two medium Vidalia onions
- eight small sweet potatoes
- two peaches
- a box of strawberries
- six oranges
- four mandarins
And a dozen eggs.
Also, I was gifted with nine Meyer lemons. Does anyone have particular suggestions to show off their fabulousness?
The porch is not completely set up for the summer, but the heat has encouraged the arugula to set buds already (now pinched off; I'm mean and want them for their leaves), as well as leaves. The red leaf lettuce needs thinning, and the mints are going hog wild, as it were. I should harvest this afternoon.
Still to do: transplant the tomatoes and other herbs from the plant order (and deliver the rest to the community garden plot gardener), get more top-of-railing planters (the kind that sit over the railing on both sides, ie very stable), get more flowers and whatever else appeals. Also get the superfluous bits of wood and the plastic tarp put away in the basement.
Who ordered this weather?! Last week it was rainy and 40 F, today it's hazy, humid, and supposed to get up to 94 F! So I'm going for things that require little to no oven time, and/or are cooling.
So far, the menu plan is:
grape juice, challah
pine-nut hummus
deviled eggs
dilly cucumber salad
spicy cashew noodles
baked sweet potatoes
roasted cauliflower and zucchini
green salad (maybe)
freshly squeezed citrus juice (maybe)
sorbet, ice cream, fruit
The challah is rising (I added less yeast to compensate for the heat and humidity during the rise). I still have to bake them, but that's the last of the oven stuff, since the other baked veggies were done before work this morning. The cucumber salad is already marinating. I still have to make the spicy noodles (cooking the fresh noodles is fairly quick), hard boil the eggs (also, buy mayo), and squeeze citrus fruits, if I'm making a pitcher of juice. Really, it feels like mint lemonade weather, but I don't think I have enough lemons, and minted orange (etc.) juice sounds nasty, like drinking orange juice after brushing teeth.
Even if I don't make a green salad for tonight, I should pick some leaves from the porch to make one tomorrow. Also possible for tomorrow: tomato salad with scallions, chives, and feta and/or spicy turkey knishes (if and, for separate meals, of course!).
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dinner notes
Date: 2007-05-27 01:21 am (UTC)Hot challah good.
I did make green salad, with the end of the Boston lettuce, chives*, marigolds*, red lettuce*, arugula*, almonds, orange, black pepper, and balsamic vinaigrette.
(* from porch)
I didn't make juice.
I got chocolate cupcakes in addition to the sorbet for a more celebratory dessert.
no subject
Date: 2007-05-27 10:58 pm (UTC)I've heard that marmalade showcases Meyer lemons well. Also, limoncello might be nice.
If using any of the lemons fresh without using the zest, remember that you can freeze zest for use later.
I adore deviled eggs.
like drinking orange juice after brushing teeth
Ha!
no subject
Date: 2007-05-29 02:13 pm (UTC)Marmalade sounds good too. Not sure whether I can find the time to make it before they age out of usefulness, though. *ponders schedule*
I've been harvesting peel from all the citrus bounty I've been getting, and candying it when I get enough together for a batch. Last time I made a bit more than three pints of mixed peel, and I added Sabra to one of them.
It's strange how I don't think to make deviled eggs much, even though they're lovely, plus prettier to serve than egg salad.
no subject
Date: 2007-05-30 04:54 pm (UTC)The granita sounds more refreshing and less time-consuming, though.
I had not thought of your candied peel! I had been thinking of just plain chopped zest.
Limoncello fits in with the fruit/sugar/booze theme and is apparently a nice summer drink.
Deviled eggs do take more effort to make than egg salad. They are indeed lovely and pretty. Growing up, we had a special serving plate for deviled eggs!
no subject
Date: 2007-05-30 06:52 pm (UTC)Granita does sound good (though a bit stony-faced ;-).
If I candy the peel, I should do a special Meyer lemon batch.
Booze sounds good; I seem to be doing more with fruit and booze this year. (Well, in making stuff. Not so much yet in the consuming of same.)
Deviled eggs take a bit more time (and are less forgiving of eggs that don't peel nicely), but not so much more time. A special serving plate for deviled eggs! I'm picturing something like a Seder plate with ovoid rather than round indentations... though that would limit the number of eggs I can cram on the plate....
no subject
Date: 2007-05-30 11:33 pm (UTC)