I’ve been kind of slackardly with my posts of late, but it’s been pretty busy in all realms around here (work, family, overflowing fruit to preserve), so I haven’t had much time.
At least, that’s what I’m claiming.
It’s entirely possible that instead of that fairly plausible (if somewhat mundane) excuse, the reason I’ve been avoiding you all is because I don’t want to confess anything shocking or horrifying like, for example, a recent discovery that I might like making ice cream more than actually consuming it. Not that I’m confessing to that, of course. I mean, my freezer full of home-made ice cream could, technically, support such a confession, but that would be one big double-scoop of Crazy: after all, I am the Dessert Queen. You would be hard pressed to find anyone who loves desserts quite the way I do. I grew up eating cake for breakfast, and ice cream as a regular afternoon snack (thanks mom!). It’s just that, hypothetically, maybe I’m leaning more towards starchy desserts in my old age, and leaning away from the richer, egg-yolk + cream concoctions I keep brewing up. Hypothetically.
But that would just be insane. Inconceivable! Onto the vegetables.
This week I was super happy to see a return of beans! along with more turnips, accompanied by zucchini, cucumber, lettuce, another basket of orange mini-heirloom tomatoes (yay!), some bigger heirlooms, and a patty pan squash. (Finally! Since there wasn’t a choice this time, I didn’t skip it over. My money is on it tasting Just Like Every Other Summer Squash but hey, I could be surprised.)
I’m a little behind with posting a meal plan, per se, and keep in mind that we were out of town for a few days last week also, so we do have some leftover veggies from last week. So far we’ve had/we’re planning to have…
Tomato soup with grilled cheese sandwiches and salad. The Boy pronounced the soup good, if very thick, which surprises me since neither of us are tomato soup fans, usually. The soup was sort of a mash-up of this and this, and although I think I overdid the celery, I did enjoy it. I might even (shh!) add more tomato if I made it again, along with more liquid. (I went with a splash of cream, but I think I’d actually add stock and cream if I were doing it again.)
Steak salad with turnip latkes. So good.
Lasagna and more lasagna. People, I have more summer squash than I can throw at the politicians knocking on my door (it’s campaign season), and I’m up to my ears in turnip greens. Now, I like turnip greens, but I have more than a meal or two’s worth to eat my way through. Freezer lasagna it is!
Fish (I’m thinking pickerel, but don’t tell The Boy; I’m trying to surprise him), sauteed turnip greens and beans over riced potatoes.
Stir-fry featuring pretty much as much summer squash as I can cram in. Also, rice.
Bison burgers with hearty (read: everything that’s left) salad.
Any thoughts you might have on using up more of the squash (zucchini bread maybe?) would be great. Because they’re taking over one of the veggie drawers in the fridge, and getting uppity.