Wednesday, June 29, 2016

Cooking Non-Stop

Braised Octopus
At least, it feels that way. After making all the jam yesterday, I went out to pick up the farm share. This week we started to get zucchini and summer squash, plus kale, lettuce, scallions, bok choy, cucumbers, shell peas, snow peas, fava beans, Swiss chard, spinach, and herbs. The strawberries and snap peas are done for the season.

When I got home I shelled the peas and the fava beans and was able to get the fava beans blanched and marinating. I used the greens from the scallions, plus oregano, tarragon and parsley, to braise four small octopi in preparation for marinating them and then grilling them on Friday. (Also for Friday, I will make Baba Ganoush and grilled summer squash. And the fava beans will be a nice addition.)

For dinner, I made a huge salad with shelled peas, strawberries, lettuce and cucumber. There was strawberry shortcake for dessert. After eating plenty of fresh berries, we have almost none left from that 11+ pounds we picked yesterday!


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