Another internet-free weekend = many hours spent working on the farm. Snap peas joined the farm-stand offerings this weekend and just in time too, because I’ve been eying the growing pods and getting ready to pillage the fields.
I’m grateful for my mother and grandmother who welcomed me into the kitchen when I was young. Over the years I’ve become fearless with food/recipe experimentation. Saturday’s bounty of vegetables sparked my creativity and I spent a few hours whirling about the kitchen transforming this week’s offerings into bright, colorful and healthful meals/snacks.
- Black bean-quinoa salad with a garlic-chili-lime dressing. This is a staple for my summer meals
- Broccoli salad with cranberries, sunflower seeds, and a mustard-maple vinaigrette made with chive-flower vinegar I started a year ago (so frakkin good! Fill up a mason jar with basic white vinegar, pop in some chive flowers, throw it in the back of the refrigerator and forget about. It’s supposed to be ready in about 8 weeks, but I left mine in there for a year and I’m not sorry
- Cayenne-carrot salad with raisins and a honey-cider vinaigrette.
- Chinese-cabbage stir fry with pak choi, bok choi, celery, onion, snap peas, red bell pepper, white rice, and shredded chicken. (my stomach just grumbled because it’s lunchtime and I have leftovers to eat 🙂
- My “totally local” strawberry ice-cream with berries, milk, cream, and honey all from farms within a 10 miles radius from my house