My recent vegetable harvest has included lots of zucchini, rainbow chard, acorn & "cream of the crop" squashes, tomatoes and finally my long anticipated blue potatoes -- all pictured.
The chard I bring straight home from the garden, add a clove of minced garlic to a splash of olive oil in a frying pan then add the chard -- washed and chopped -- to the pan for just a minute or two. Only long enough for it to just barely cook. Delicious!
The cream of the crop squash was a treat. Looking like an albino acorn squash, they really are almost indistinguishble from an acorn squash in taste, althouh it may have had a slightly sweeter flesh. I cooked it via my standard squash cooking method: cut in half, scooped out seeds (save to roast!), placed cut-side down in a baking dish with about a quarter cup of water, then sealed in the baking pan with foil and placed in a 350 degree oven for about 35-40 minutes, or until the flesh of the squash is very easily pierced with a fork. Then flip to cut-side up, fill each cavity w/ a small pad of butter and a hefty drizzle of maple syrup. Place in back in the over for another 5 minutes or so. Yum.
Everything else I'll write about in a seperate posting. . .
Allie,
ReplyDeleteI just made a double batch of Moroccan Chicken, one for us and one for Aurora, who just had her baby. Yum! I also cooked up rainbow chard in the style you posted recently. Deeeelish! We love that chicken - it smells so good simmering atop the stove and the combination of spices, dates, and olives is unbeatable. This will become a staple around here. Thanks! Love, Mom