Summer cooking
Aug. 4th, 2007 11:26 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
chickenfeetThis week's veggie sack had more chard and beets, spinach, lettuces, carrots, tomatoes, green beans and even more bloody zucchini.
Last night I turned the beet greens and chard into a frittata to be eaten cold, made a yellow bean (from last week) and potato salad flavoured with mustard, green onion and cilantro and cooked and dressed the beets. Together with some left over flageolet salad it made a very pleasant cold supper for a very hot evening.
Today's trip to the market yielded pork, steak, carrots, really nice Yukon golds, peaches, mint, runny blue sheep's milk cheese and bread. Tomorrow I intend to make a spicy Peruvian pork and potato stew which will be served with yuca and an onion and tomato salad. It will be my first attempt at Peruvian food.
Last night I turned the beet greens and chard into a frittata to be eaten cold, made a yellow bean (from last week) and potato salad flavoured with mustard, green onion and cilantro and cooked and dressed the beets. Together with some left over flageolet salad it made a very pleasant cold supper for a very hot evening.
Today's trip to the market yielded pork, steak, carrots, really nice Yukon golds, peaches, mint, runny blue sheep's milk cheese and bread. Tomorrow I intend to make a spicy Peruvian pork and potato stew which will be served with yuca and an onion and tomato salad. It will be my first attempt at Peruvian food.
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Date: 2007-08-04 03:56 pm (UTC)