Garlic Scapes are one of my absolute favorite foods, yet available so fleetingly. They are the flower stalk from hardneck garlic, and must be harvested to allow the garlic heads to size up. But their delicious garlic x leek flavor is an absolute delight. The biggest scape regret is that their season lasts but about two weeks a year.Continue reading
July in Indiana brings two of my all-time favorite flavors: Blueberries and Basil. And they’re wonderful together. Things have been really crazy lately, with hot, long days working in the field. My body was crying out for a rest, with a long, hot, four days of Culver Lakefest on the horizon. I didn’t really have the time, but I opted to listen to my body and spend some time in the kitchen this morning. Haven’t spent any quality time in there since Hole in the Woodstock, anyway. So, I came up with these Blueberry Basil Muffins to celebrate. Continue reading
After a late start, the asparagus harvest this year has been great! But after grilling, air frying, sauteing, and roasting, plus Cream of Asparagus Soup, it was time to celebrate asparagus with something a little unexpected. How about pasta? And let’s grill it for good measure! And lemon sounds like it would brighten things up a bit!
I love the flavor of oatmeal. But I loathe its texture. And texture is an important thing! So, when Xenia raved about the baked oatmeal at the dining hall, I was a bit reticent to try it. But, when I did, I could see what all the fuss was about!
Filled with apples, dried fruit, and oaty goodness, baked oatmeal is tasty, satisfying, and a breakfast that will stick with you. It’s great for breakfast before heading out to cut firewood on a chilly day. Continue reading
I wish I could make pecan rolls as good as Joann McCormack, “The Cinnamon Roll Lady.” Alas, I must limit myself to those little sticky plops of ambrosia to summer, when I can get them at the Tuesday evening Culver Farmers’ Market. Mine, though, are still pretty durn sticky-good. My version is also easy and quick to make. I can put it together in time for breakfast even on a busy Sunday with parade, chapel, or other commitments. Continue reading
I really love tromboncini squash. And, we’ve had quite a surplus from the garden this year.
So, pondering what to make for dinner, and looking at tower of squash, then looking at the onions I had just harvested, then over at the stack of lugs filled with peppers, the muse hit me with fajitas. Continue reading
Back to creative outlets for our zucchini glut. Zucchini for breakfast (or brunch)! Pancakes are an underutilized food group. They can be savory or sweet, salty or caramelized. Eggy, floury, or, in this case, loaded with zucchini. This is a great way to boost the nutritional profile of your pancake, yet still good with berries and maple syrup (grade B, of course!). Continue reading
Even though we’re getting slammed with zucchini, the Tromboncini squash are also starting to come in. Tromboncini are uncommon, but I’m not sure why. They’re very productive, at least in terms of pounds of food produced (though most of the squash tend to be large, so you don’t necessarily have large numbers of them). They are easy to use – they have a long neck that is entirely seedless, then a bulb on the end that contains all of the seeds, and a skin that’s only slightly thicker than zucchini, so most recipes don’t need peeling. They are versatile – they can function both as a summer squash and as a winter squash (though they don’t store quite as long as, say, a butternut). And they are very tasty, with a flavor somewhere between a zucchini and an acorn squash.
Anyway, we have converted a few true believers at market. Most people are afraid to try them, but those who do usually come back for more. But, due either to the massive pile of zucchini on our table, or too few brave culinarians, we had a few left after this week’s markets. So, yesterday was a day to be creative with Tromboncini. Continue reading
I was flipping through The Flavor Bible, looking for ways to use my excessive zucchini harvest, and I noticed several flavors I love being highly recommended, including thyme, parmesan, cream, and black pepper. Wait a minute! Those plus bacon (which makes everything better) are all the flavors that make the classic pasta carbonara sauce!
Surely I could make something of that! So I did.