Photo by DanIt was another beautiful evening. While Dan was grilling food for our dinner, I made very chunky salsa with ever-bearing strawberries that Dave brings to the downtown farmer's market and a pineapple tomato that I just picked from our garden. The salsa was lovely.
- Very coarsely chopped strawberries, about one cup
- One medium sized pineapple tomato, coarsely chopped
- about 1/2 TBS finely chopped onions
- 1 ts of fresh cilantro
- 1 ts of fresh marjoram
- Left over vinaigrette from the night before (1 part balsamic vinegar, 3 part olive oil, finely chopped garlic, fresh oregano, fresh basil)
Photo by YeonWith another cup of fresh strawberries, I made strawberry muffins. I used a blueberry muffin recipe from Cooks Illustrated. I substituted diced fresh strawberries for fresh blueberries. The recipe also calls for cooking a cup of fresh blueberries into a syrupy mixture. I used left-over strawberry-rhubarb from making Chef's Christine's strawberry-rhubarb crumble. Dan and I loved these muffins - we have been eating one a day for breakfast. I love the touch of lemon sugar on top of the muffin.
Photo by YeonOur simple dinner was ready. Dan marinated the lamb kebabs we got from the Whitmore Farm stand at the farmer's market. I don't know what he did but it was just fabulous. He mixed his own spices and it involved grinding black cardamom and coriander seeds. It had red wine in the marinade. I will have to ask him to write down the recipe for me. Corn was from Jim at the Saturday farmer's market. It was so sweet. Last minute cucumber salad included plain yogurt, minced mint, scallion, salt and pepper.
Compared to last year, I have not put much harvest away yet. I am getting ready to pickle cucumbers, squashes; and preserve peaches and raspberries; and make tomato sauces. Next two weekends are going to be "preserving" weekends.