L to R: Peas, Basil, Broccoli, Lettuce, Radishes, Kohlrabi, Chives, Flat-Leaf Parsley, Salad Mix, Kale.
This is the last week for peas (“sad face”, as The Boy would say), but the broccoli is new this week, and it is gorgeous. I’m happy to see flat-leaf parsley too, because it use it all the time. It is definitely going to be a salad-y kind of week, with two big heads of lettuce and a bag of salad mix.
In other news:
Strawberries and rhubarb are pretty much out of season now. You’re probably glad you won’t have to read about rhubarb anymore; I don’t blame you. Not everyone is as obsessive as me when I latch onto something, and I get that.
I bought myself a birthday present: a pressure cooker. It was on sale at Macys.com, and recommended by America’s Test Kitchen. I used it to cook a bean, grain, and kale soup the other night, and it only took 15 minutes (once it came up to pressure) to cook dried beans and grains that usually take 1 1/2 hours. The possibilities are endless I tell you.
The Boy and I cooked a lovely meal together on my birthday as well, inspired by watching Iron Chef America flaked out on the sofa together. I popped out to the grocery store for some necessary ingredients, and soon we were eating. We had breaded salmon filets (salmon fish sticks ;) ), buttered egg noodles, sauteed bunapi mushrooms topped with crunchy fried salmon skin. The entire plate was his idea, I merely facilitated.
I have been doing some blog renovation. At the top of the page there is a tiny menu of links to other pages on the blog. I have completed the updates to the Recipe Index, Books I Love, and My Inspiration. Eating Seasonally 101 is next for a complete overhaul. Go explore the other pages while I work on that one.
That’s it for now. See you soon, out here on the Road.