This is the raddest radish recipe. Or should we call it a technique? Either way, roasting radishes is a fresh take on these spicy beauties.
Flavor sweetens: Roasting the radish takes some of the spice out of the radish, and some of the flavor that many radish haters hate fades. They become a little sweeter and don’t bite back as much.
Super quick: Roasting radishes takes maybe 10 – 15 minutes. So quick!
Beautiful: Mix these in with any of your favorites (last night I chose cauliflower, carrots, and salad turnips) and they will make your dish look fabulous.
The Recipe: Roasted Radishes
1 bunch radishes (or more!)
Mix of other veggies, enough to fill two baking sheets (that way you have leftovers). I used 1 head of cauliflower, 5 carrots, and a bunch of salad turnips
2 tablespoons fat of your choice, I used duck fat. Make sure it is something that will cook at high heat (coconut oil, animal fat, BUTTER)
Preheat your oven to 400 degrees. Chop your vegetables to equal sizes, about 1 – 2 inch chunks. Toss them together with melted oil, salt and pepper. Feel free to add in some spices or herbs or even a bit of lemon.
I roasted my veggies for around 20 minutes, stirring halfway through. I added the radishes and turnips in after the rest had been roasting for about 5 minutes.
During the holiday season, I’m always grateful to receive homemade gifts. The hot cocoa mix recipe listed below is a perfect family activity and makes a tasty gift for friends and neighbors. Of course, it’s also perfect for placing in your own cupboard and enjoying during Missoula’s winter!
1 cup semi-sweet chocolate chips
½ cup powdered milk
½ tablespoon cornstarch
¼ cup sugar
2 tablespoons cocoa powder
1 tablespoon cinnamon
Combine ¼ cup of the powdered milk with the cornstarch and cocoa powder in a small bowl. Pour into a pint jar or into two half pint jars. Pour sugar into the jar (or jars if making two). Combine the remaining ¼ cup of powdered milk and the cinnamon. Pour into the jar or jars. Add ½ cup of chocolate chips to the top of two jars or the entire cup if using one pint jar.
That’s all! This recipe doubles and triples very easily and is perfect for children to make as gifts.
To Serve: Pour contents of jar into a bowl and mix. When evenly blended, add back into jar. For a single serving, place 4 Tablespoons cocoa mix and 1 cup milk or water in a small pan. Stovetop: Heat milk and mix on medium until the chocolate chips melt, stirring occasionally. Whisk for 30 seconds or until smooth, pour into a cup and serve with whipped cream or marshmallows.
Mix and milk can be heated in a microwave. Place cup on a plate in case of the milk/water boils over. Heat for a minute and stir. Heat for another minute or two if needed, whisk and serve.
This week we’re featuring special artwork from Northwest artist, Phoebe Wahl. Phoebe is an artist whose work focuses on themes of comfort, nostalgia and intimacy with nature and one another. She grew up unschooled in Washington state, and credits her ‘free range’ childhood in the Northwest for much of her inspiration and work ethics. Phoebe graduated from Rhode Island School of Design in 2013 with a BFA in Illustration, and currently lives in Bellingham, Washington. Her first children’s book Sonya’s Chickens (Tundra) was the recipient of the Ezra Jack Keats Book Award for New Illustrator, as well as a Kirkus star, and was listed by School Library Journal, Kirkus and HuffPost Books as being one of the Best Children’s Books of 2015. Phoebe is represented by Jennifer Laughran of Andrea Brown Literary.
While sitting here in an effort to write our closing blog for the season, it is this quote that sticks:
“how lucky am I to have something that makes saying goodbye so hard,”
…perfectly articulated by the original and ever so wise, Winnie the Pooh. We’ve now said goodbye to our shared gardens; they’ve been tended to, cared for, and put to sleep for the cold winter to come.
How lucky are we that we have something to miss and reminiscence through the snow. We say goodbye to our gardens, to these places that we tend, and to the neighbors we tend with, with the luxury in knowing that we will be seeing it all again come spring.
In the meantime, we hope you continue to enjoy your garden goods through the winter.
**So here is a winter recipe and a few last quotes to last you the winter through:
Half the interest of a garden is the constant exercise of the imagination. ~Mrs. C.W. Earle, Pot-Pourri from a Surrey Garden, 1897
One of the most delightful things about a garden is the anticipation it provides. ~W.E. Johns, The Passing Show
To plant a garden is to believe in tomorrow. ~Audrey Hepburn
Community Gardens Minestrone Soup
Last week we celebrated the hard work and devotion that our volunteer garden Leadership Committees put forth with a dinner party. Here is a recipe from the event: Community Gardens Minestrone Soup to enjoy the fruits of your labor.
This is a go-to for me; it doesn’t take long, and usually doesn’t require a trip to the grocery store. You can be creative with what ingredients you have on hand.
Veggies – This is more of a “kitchen sink” soup, so use what you like or what you got! I’ve found that anything from Brussels sprouts to kale to spinach to beets to peppers all tastes good and blends well. If you are worried about cooking times check out the Kitchn’s guide to making soup with almost any vegetable.
That said, pretty mandatory veggies for base –
1 large onion, chopped
3 cloves of garlic, chopped
Three cups diced tomatoes, canned or fresh (no need to de-seed fresh tomatoes)
2 large carrots, chopped
2 large or 3 medium potatoes, chopped
2-3 cans of beans, whichever you’d prefer (I generally use black, great northern, or whatever is in my pantry)
2 tablespoons olive oil
1 32 oz. container of vegetable broth + water to dilute
1 – 3 tablespoons of vinegar – I prefer red wine vinegar, but rice vinegar works well too
A splash of red cooking wine
I spice to taste; start with a dash or two, add more as you go
A hint of cayenne
FRESH curly parsley – a large handful, chopped. You can be generous with this; I usually use the entirety of one produce bunch.
1 bag of whichever noodle you like, I usually use macaroni, shell, or whatever is in my pantry so long as its bite-size, i.e., not spaghetti, angel hair, etc. Gluten free are fine too.
Cook pasta in separate pot. Once pasta is cooked, drain and run under cold water until it is no longer steaming and set aside.
On medium-high heat sauté onions in olive oil until slightly tender in large stockpot. Add garlic and cook for an additional minute or until fragrant. Once sautéed, add carrots, potatoes and any other starchy or hardy veggie that needs time to cook. Once all veggies are tender, turn heat to medium and add tomatoes and beans and stir. Add all dried spices plus salt and pepper and bring mixture to a soft boil while stirring. Add liquid broth ingredients on medium heat; bring mixture to a soft boil once again. This is your time to add spices and liquids to your taste. If it’s bland, add a pinch of salt, more herbs you desire, and a teaspoon or two of vinegar and wine. If it’s too salty or strong, dilute with a cup of water. Repeat this process as necessary. *The beauty of this soup is that it is very forgiving. Once you’ve seasoned to taste, bring soup to a low simmer for 20 minutes. Stir in pasta and parsley five minutes before serving.
A dollop of plain yogurt with a hint of fresh parsley sprinkled on top
This week Kaya Juda Nelson writes about her work as an apprentice at Garden City Harvest’s Youth Farm, run in partnership with Youth Homes. After spending her freshman year at Boston University, a semester of her sophomore year in South America, and a semester of her senior year campaigning with a climate action organization in Denver, Kaya graduated from the University of Montana with high honors in Environmental Studies and a minor in Climate Change Studies. For the past year and a half, Kaya has also been part of a bluegrass band, Local Yokel, in which she plays the fiddle, banjo, writes, and sings. Here’s Kaya:
We choose to farm because it connects us with our environment and offers a relationship to the cycles of the seasons. Farming feels great as we work our bodies and work the earth under the sun, in the rain, feeling the wind against our faces. But even more than the connection to place and weather, this season working at the Youth Farm has affirmed my favorite relationship brought about by farming: the relationship with food.
After a morning of weeding and thinning the carrots or harvesting salad mix (a sometimes tedious and time-consuming task), a trio of young adults from various Missoula youth homes and an adult staff member (often myself) break to make the lunch for our 10-20 person crew.
We learn how to properly cook rice and lentils, what you can do with the abundance of radishes, how delicious raw kohlrabi can be, and the fact that cucumbers should never, ever, ever, under any circumstance be cooked. The first days we cook lunch I hear:
“I hate veggies”
“there’s no meat?!?”
“are we seriously eating this for lunch?”
By the end of the first meal, we have converted most of the youth into veggie lovers. I remember getting excited about having agency in the food I ate when I was in high school. Now, watching that agency develop in these adolescent faces as we make lunches each day, I relive it myself. Carrots and onions are chopped with confidence and chard is discovered to shrink when you cook it and sometimes the stir fries are too salty and sometimes the beets are horribly crunchy but the food education is palpable.
As you all may have read in Genevieve’s post, Zayne, one of our youth employees tells the story of discovering kale at a mobile market stand while living at the Council Groves apartments. He proudly declares himself as the kale kid, and always asks for an extra bunch to take back to the Tom Roy youth home where he lives, located adjacent to the farm. When his mother or grandmother is in town for a visit, he begs to take them a bouquet of the hearty leafy green. I see part of this as a simple fact that kale is delicious and has become nutritionally notorious both in the local and the mainstream food world, but you can also see Zayne’s pride in his cultivation of his favorite crop and his desire to share a tangible fruit of his labor.
The CSA is the other venue in which the Youth Farm employees have a chance to shine and pass along their thoughts and opinions on produce to the roughly 60 CSA members that come to collect their share each week. For a few weeks in late June, we offered pigweed in our CSA share. Yes, this is a weed that we harvest for our customers. We constantly battle pigweed as it grows rampant through the farm. When we learned from a visting Greek that it is delicious cooked in olive oil and lemon, we made lemons out of lemonade and added it to our CSA offerings.
As Zayne greeted the CSA customers that week with a giant box of pigweed, he spun the story of the Greek farmer into a personal tale of meeting this man and together sharing the delights of pigweed. This pitch was mostly fabricated, but Zayne encouraged our CSA customers to try this leafy weed with an unappetizing name in such a spirited and hilarious way, it didn’t matter whether it was factual. It was about a connection with this crop and with the CSA members.
We work with groups of young adults that have come from wide-ranging and diverse backgrounds, but who are all living in the Missoula Youth Homes. These teenagers are navigating the difficulties of adolescence, while living in homes that are not their own, and while I wish I could say that the farm provides a fairy tale solution, but I can’t. But when the rusty steel triangle that serves as a lunch bell is rung and the giant cast-iron pan of bok-choy is brought to the table, it is evident that change and connection are happening in ways I’m not always aware of, and the effort, joy, and learning put into the meals we share out here in the sun and rain and wind provides a sense of ownership and accomplishment for the employees of the Youth Farm.
Zayne and the Greek Farmer’s Pigweed
1/2 lb fresh pigweed
Juice of one lemon
2 T olive oil salt to taste
Heat olive oil in a pan and add pigweed (whole, not chopped). Add lemon juice and stir until all the pigweed is covered with oil and lemon juice. Cover the pigweed until it has wilted slightly, then uncover and cook off any liquid that has accumulated. Add salt to taste. Enjoy!
Clare Vergobbi is one of our apprentices this season, working at River Road Neighborhood Farm for the summer. She is an essential part of what we do there, each day, and in turn, we are teaching her many skills for her future. Simultaneously, she is studying at the University of Montana. Thanks to Missoula Federal Credit Union for making two of our apprenticeships possible. Here’s Clare on tomato pie:
There’s nothing quite like hand feeding a chicken, pulling up a handful of carrots you seeded, weeded, and hand-watered for two months, or watching the sun set over mountains while the farm is full of families picking up their vegetables for the week.
These are the simple lessons good soil, clean water, hard work, and fresh food can teach. I’ve spent the last two summers as an apprentice at River Road Neighborhood Farm, one of Garden City Harvest’s four farms, where I’ve been learning by doing. River Road grows food for over 80 households who are members of the farm, and helps stock the kitchen at the Poverello with food each week of the season.
That brings me to tomato season. At long last, it arrived—albeit about a month later than usual and much lighter than the motherlode that blessed gardens and farms around Missoula last year.
That brings me to tomato season. At long last, it’s here—albeit a month later than usual and much lighter than the motherlode that blessed gardens and farms around Missoula last year. I spent most of the winter and spring eating the tomato soup, sauce, salsa, and frozen fruits I preserved last fall, and most of the summer waiting for tomatoes to come back into season. Desperate for tomatoes, I started making a list of everything I wanted to make out of them this year at the first hint of red on the vines at the beginning of August.
I work as an apprentice at River Road Neighborhood Farm. Working alongside Greg Price and
Unfortunately, it’s hard to outsmart the whims of nature and August and September have been colder and rainier than anyone would have liked—less than ideal weather for tomatoes. Harvests of tomatoes, peppers, and other hot weather crops have been exercises in frustration at River Road for the past few months. However, harvests are finally topping out above 100 pounds and I have faith that we’ll all end up with enough tomatoes to have more than enough for preservation. The fleeting inconsistencies of this season reminded me that the best tomatoes are those enjoyed fresh off the vine, standing in the field with juice running down my fingers or starring as a primary flavor in a light dish.
One of the dishes on my tomato wish list this year is tomato pie, a recipe I came across in a few southern cooking websites last winter. The version I made was also heavily inspired by an onion pie that my lovely coworker Samantha brought to work one day. Tomato pie is an amazing way to showcase the deep flavors and beautiful colors of heirloom tomatoes—my favorites for this dish were Cherokee Purples and Golden Kings, but any large heirloom would be a good choice. I opted for a slightly healthier version (minus the sour cream and mayonnaise) than the original recipes I came across; a combination of the onion pie recipe and a fantastic recipe for heirloom tomato pie I found on Dig This Chick, a local Missoula blog.
With a sunny week ahead of us, there’s still a chance to take advantage of the fresh tomatoes ripening in your gardens and on our farms. Grab a bunch of romas for your soups and sauces and a few lumpy, beautiful heirlooms for this pie.
Heirloom Tomato Pie
1 cup breadcrumbs
3-4 sliced heirloom tomatoes
4 cups shredded cheese—I liked parmesan, white cheddar, and gouda
1 cup milk or plain yogurt
1 small onion, thinly sliced
4 cloves of garlic, diced or sliced
1 teaspoon dried sage
1 tablespoon chopped chives
¼ cup diced fresh basil (or 1 tablespoon dried basil)
Salt and pepper
Preheat oven to 350 degrees.
For the crust, take a cup or so of breadcrumbs and mix with 3 tablespoons of melted butter, then press mixture firmly around the pie pan.
Caramelize onions and garlic.
Mix milk/yogurt, egg, cheese, garlic, onions, and herbs. Pour mixture into pie crust. Layer tomato slices to fill up remainder of pie pan, sprinkling with salt and pepper to taste as you go.
Bake for about an hour, or until the cheesy stuff is nice and bubbly and the tomatoes are juicy and squishy, but not dehydrated or burned.
When it comes out of the oven, it will still be pretty watery. Let it sit for an hour at room temperature so it can set up, but it’ll probably taste just as good if you can’t wait that long.
Throw some extra fresh basil on top before eating to make it extra tasty.
Enjoy the remainder of glorious tomato season. Who knows? If the frost holds off maybe we’ll have a fire sale after all.
Savory bread pudding is a special occasion dish I use for breakfast, lunch, and dinner. The prep is time-consuming and the cooking time a tad long, 90 minutes, but the results are worth the effort. This is a dish my children ask for again and again. It’s also a great centerpiece to a brunch buffet for friends and family.
I typically use fresh garden vegetables, but, in the winter, frozen vegetables work fine too. Be sure to thaw and drain frozen veggies before using. Be creative and combine meats and vegetables you like. The recipe is forgiving as long as you don’t add too much liquid to the ingredients.
Savory Bread Pudding
Ingredients and instructions:
1 loaf crusty French bread (baguette), cubed
2 cups milk (Skim, 2%, Whole, or even Soy Milk will work)
Beat the eggs and milk together. Set aside.
The three ingredients above are essential. The list below can vary and I’ve offered suggestions.
1 lb Italian sausage, cooked and crumbled into small bits (or ham, chopped small or other sausage)
1 medium onion, chopped and cooked (cook with the meat)
4 cloves garlic, chopped fine and cooked with the meat and onion
1 bunch of Swiss Chard (or kale, or collard greens, or 3-4 cups of spinach) roughly chopped. If using kale or collard greens, remove the stems. With the Swiss chard, you can include the stems. Thinly slice the Swiss chard stem that extends below the leaf.
1 zucchini (small to medium, the size usually in stores) seeded and chopped
Optional: 1-2 cups sliced Japanese eggplants, salted, rinsed, and drained
2 cups grated cheese (Swiss, cheddar, parmesan, or whatever you have on-hand)
Place Swiss chard, asparagus, and zucchini (and eggplant if using) in a large bowl and microwave for 2-3 minutes until the vegetables begin to soften but are not cooked all the way through.
1 cup fresh mixed herbs: sage, basil, dill, marjoram, oregano (or whatever you can find). Mince herbs together. Dill and sage will be strong flavors so only use a little of each. If you can’t find fresh herbs, just add 1 tablespoon of Italian herb mix or even a tablespoon of Mrs. Dash no-salt spice mix.
Add the minced herbs and 1 cup of the grated cheese to the microwaved vegetables and stir.
Mix vegetables, cheese and herbs with the meat and onions and the cubed bread and put in a large, buttered, baking dish (a lasagna pan is perfect). Pour the egg and milk mixture over the bread mixture. The ingredients should be just covered by the eggs and milk. You may need to add more or even not use all the eggs and milk you mixed up.
Bake at 350 degrees for an hour and thirty minutes. Set your timer for 60 minutes. When the timer goes off, add the remaining 1 cup of cheese to the top of the pudding. Cook for another thirty minutes. The pudding is done when a knife stuck in the center comes out “clean” (meaning no wet egg/milk on the knife when you remove it). Depending on the size of your pan, the pudding may take longer to cook. If you don’t have a lasagna or a 9×12 cake pan, you can split the pudding into several smaller pans. If you bake in smaller pans or ramekins, your cooking time will decrease. The cooked pudding freezes and reheats well.This is a bountiful recipe that easily feeds 6 to 8 people.
The nights are cooling off. The days are getting shorter. My little is back in school. It’s labor day weekend, again. As I put away my white pants and shoes (haha), I brush off my Carrot Cardamom Soup recipe from Michelle Tam and shine up my soup pot to make some of my favorite freezer meals for those times when we need a quick meal that reminds us summer is waiting for us in a few months. While this weekend I am heading to the Helmville Rodeo (a Montana institution), I will be making or have made many of these meals in the next few weeks.
I love this soup. What’s even better: my four year old Austen loves it too. It is a bowl full of carrots and apples and homemade bone broth. Nutrients abound. She has no idea. Moo ha ha ha.
When we’re talking soups and freezing them, however, what I often do while I have fresh carrots, celery, and onions, is make a mirepoix — a french term for the flavor base to many dishes — from a pan of beans to a meat skillet to a pot of soup. Because it is the base to so many dishes I make, having some frozen and on hand in the winter months saves time. So, if you don’t want to make the whole cha bang, just saute two parts onion, to one part carrots, and one part celery in a pan with your favorite cooking oil (butter is GREAT, bacon or duck fat work as do olive or coconut oil).
If I am feeling ambitious, I will cook the base, leaving out the apples and cardamom in case I get tired of this soup (it happens occasionally, but not often) and feel more like Curried Carrot Soup.
Or I’ll just go for it and make the recipe, cool it, and most importantly, put it a bag or mason jar that is the appropriate size for what my family would want in one sitting.
I once put all my carrot soup in gallon sized bags in the freezer. Two things happened: one, I put them on the door, and the bags leaned into the bar on the freezer door and froze, forever molded into place. One pinning the other in place as well. I think I had to break the bar to the the damn things out. It’s best to lay them out flat, let them freeze, and then stack them either like library books or in a big stack. Two, I had to thaw the whole bag to get about 1/3 of it for all of us to eat. Then I had to eat carrot soup for a week because I couldn’t bare to re-freeze it. Then, I didn’t want to see carrot soup for the rest of the winter. I use quart sized bags now.
This is technically a cottage pie, because it is made with beef rather than lamb. However, it
sneaks extra veggies (this one has a mirepoix base, too!) in the topping: it is made of cauliflower. You can use your lovely potatoes from this week too, if you’d prefer.
The last time I served this, we were hosting my 16 year old niece. She is a pretty typical teenager, sweet enough to eat anything I put in front of her, but only enthusiastic about a few things. This she loved. She was seen later in the evening spooning up the faux mashed potatoes and eating them all by themselves.
This makes a lot, so you could serve half and then freeze the other half. Make it soon! Cauliflower is on its way out.
Seriously! Adapted by the Kitchn from 101 Cookbooks (two of my favorites)
These are filled with carrots and lots of other yummy dried fruits. The only sweetener is maple syrup. And they freeze beautifully. They are there for you when you are short on time and need breakfast. You can also freeze and put a cookie or two in a kid’s lunch when you are trying to stretch to the next grocery trip.
We’ve gotten a lot of requests around here for the Farm Party recipes. And what I think that really means is GIVE US THE BEET RECIPE! It is clear from this photo that a Farm Party dinner makes a guy happy. I posted the Kamut®recipe a few weeks ago, another favorite at the party. Now, let me give you the beet.
I will also tell you the story of how our beet salad came to be.
First we got a group of about six or seven EVST Grad and undergrad students and two Youth Harvest teens who have spent their summer up at the PEAS Farm. These folks have seeded, planted, harvested and weeded and weeded (and did I mention weeding?) to bring food to the Missoula Food Bank, their faithful CSA members, and all of our Mobile Market patrons at (mostly) senior affordable housing around town. Farm Party is a way for these students to team up and show the community what they’ve been up to. It’s a proud moment.
Tuesday before the party, the interns and Youth Harvesters harvested the beets and onions (and many other ingredients). Wednesday, the Farm to School staffers whisked the beets and onions to the Missoula County Public School’s Central Kitchen, where they have fancy machines like the robot coupe that chop and slice the veggies REALLY FAST.
Then, to the UM Catering kitchen, where they are roasted in the oven to perfection.
Then, to the First Presbyterian Church commercial kitchen where they are cooled overnight (because you don’t want to melt the cheese) lovingly combined by the PEAS Farm students and Youth Harvest teens the morning of the Farm Party with a simple dressing and delicious Lifeline Farms Feta-U-Beta.
So, without further ado, here’s the recipe!
Farm Party Beet Salad
4 medium sized beets (should be around 1.5 lbs or 4 cups cubed beets)
1/2 a medium Walla Walla onion
1/4 cup safflower oil (or any oil you enjoy, at home I would use olive, but Safflower is definitely more local, if more refined)
4 oz feta (we used Feta-U-Beta from Lifeline Farms to keep it local and organic — whoop whoop!)
Salt to taste
Preheat oven to 375 degrees.
Wash the beets and remove tops if still attached (and feel free to use for another dish!). Peel and chop beets into bite sized pieces. Chop coarsely, about the same size as the beets.
Place beets and onions on a large cooking sheet (or two, best not to crowd the veggies). Cook until fork tender, approximately 20 – 30 minutes.
Let the beets and onions cool enough so that they won’t melt the cheese when you toss it all together.
While the beets are cooling, combine the crumbled cheese, safflower oil, and salt.
Once cooled, combine all ingredients together and serve!
As summer winds down, my vegetable garden is in full swing. Every plant is producing and I find it a challenge to eat what’s ready to be picked on any given day. The recipe below is a great way to take advantage of the fresh produce now available.
Creamy Green Pasta
¼ cup olive oil, divided
1 medium onion, diced
1 cup sliced mushrooms
2 small zucchini or 1 medium zucchini, seeded and chopped
2 cups green beans
2 garlic cloves, chopped
4 cups spinach (or Swiss chard, stems removed)
1 cup basil leaves
¾ cup evaporated milk
¼ cup walnuts
¼ cup almonds
1 pound of pasta
½ cup crumbled feta cheese
½ cup parmesan cheese, grated
Heat 1/8 cup of the olive oil in a skillet over medium heat. Sauté the onion and mushrooms for 5 minutes. Add the zucchini and sauté for another 5 minutes. Turn off the heat and reserve.
Steam (or boil in a little water) the green beans until tender, 5-8 minutes. Set aside.
Place 1/8 cup olive oil, garlic, spinach, basil, evaporated milk, walnuts, and almonds in a food processor and process until smooth. You may have to add the spinach in small batches, processing it down a few times before all the spinach fits in the food processer.
Cook the pasta in salted, boiling water per package instructions.
Drain the pasta and mix with the spinach-basil cream, sautéed vegetables, steamed green beans, and crumbled feta. Serve with a sprinkle of parmesan cheese on top.
Note: Vegan version – use soy or almond milk for the evaporated milk and substitute tofu for the feta cheese; omit the parmesan.
August. It’s August. And not just the beginning — it’s mid August. Bittersweet: I think that is the word for this month. The slow letting go of lots of sun, swimming holes, and unstructured days. Deep breath.
But we don’t have to say goodbye to vegetables too soon — we are just hitting the peak. From now until mid to late September our gardens and farms will be plumping up, ripening and sweetening our vegetables for your tables. This summer has been relatively cool, so tomatoes and eggplants and peppers may be slow, but the rest of the high summer veggies are coming on strong.
So pack it in while you can, friends.
Here are 9 recipes that make the most out of our last month of summer.
Apparently, this is a thing. Popping up on restaurant menus all over the place. I didn’t know. But it sounds easy and amazing, so put it on your menu this week! Great for vegetarians and those looking to give the cauliflower main stage.
What a great way to use up veggies: grab a Le Petit crust, roll it out, and load on the veggies and herbs and a little tomato sauce or olive oil. Done and done. This one from Love and Lemons is a great mixture of seasonal veggies.
I’ve starting making a frittata over the weekend when I have a bit more time and serving it for breakfast (or dinner) throughout the week. I recently read a frittata recipe that, instead of listing what vegetables, just said “vegetables.” As in, as long as you have some veggies, cheese, and maybe a little cream or meat (totally optional, though I do argue bacon is always a good idea) along with eggs, you’ll be good to go.