First Squash Harvest

Easy recipe for the small baby squash is too simply steam them whole.  They are so good and full of flavor.  You can add melted butter if you want, but not needed.  They are hot!  So, slice them and let them cool on plate some before eating.

Garlic, Tomatoes and Peppers

We got the garlic harvested, tomatoes and peppers weeded and tomatoes covered in hay ahead of the rain.  Forecast is for 1-2 inches.

Cock-a-leekie Scottish Stew

First make a chicken stock.  Cook whole chicken with your herbs of choice and a whole onion.  This one was cooked with fennel stalks, salt and pepper.  Remove cooked chicken, cool and pull off meat.  Strain stock for stew.

Make a rue (why not).  Using medium heat, cook equal parts (1/4c) oil and flour until dark brown.  This takes about 30minutes.  I chop vegetables simultaneously, and stir rue as much as possible.

Add chopped leek green stems first and sauté.  They take longer to cook

Add chopped leek white stalks, chopped carrots, garlic and sauté

Add chicken stock, salt pepper thyme and simmer till carrots are done.

Add cooked chicken pieces and simmer till chicken is warm.  Serve over rice

The next night, David added potatoes from Rough Draft CSA and baby squash from our garden.
(Fennel, carrot and leeks are also from Rough Draft)   http://www.roughdraftfarmstead.com/

Chinese Cabbage Recipes

 

Pickled Napa is easy to make.  I received this head of Napa cabbage from my CSA, Rough Draft Farmstead. Cut cabbage into bite size pieces, and put in gallon freezer bag with a teaspoon of salt and thumb size piece of ginger chopped.  Pickle in refrigerator to taste, flipping bag everyday.  When ready, add soy sauce and sesame oil to taste and eat.

 

 Easy Bok Choy can be prepared with garlic.  This is my Bok Choy. It did not do too well this spring.  And, actually grows better in fall with less bugs feeding on it.  To prepare, clean and separate Bok Choy leaves and slice garlic.

 

 Sitr fry in hot oil till wilted.  Then add garlic and fry a minute more.

 

Add a little water and cover to steam till tender to taste.

 

Cook pasta (usually Udon, but egg noodle substituted here instead) al dente.  Drain and place in bowl.  Add soy sauce and sesame oil to taste, mix, and then place bok choy on top.

Chard is what's for Dinner

Chard chopped and sauteed in oil with fish and roasted cauliflower!