Don’t forget to comment on my daughter’s first recipe and win a set of Spifes!
This week’s Two Small Farms box contained a lovely surprise – Pimiento de Padrón, a sometimes fiery little pepper originally from Spain. Fortunately for us, Andy at Mariquita Farms decided to grow them again this year.
My favorite way to prepare these beauties is to saute quickly in a hot pan with olive oil, until little blisters appear. Then I remove from heat, sprinkle with the best salt I have, and serve. They are crunchy, and salty, and a great accompaniment to a nice Rioja or Rosé.
We also received Summer Squash, Cilantro, Strawberries, Romaine Lettuce, Red Gold Potatoes, Walla Walla Onions, Cabbage, and Bok Choy. I made the Summer Squash into a soup, following a recipe from Epicurious (see below). The Strawberries disappeared rather quickly, the Onions in a batch of Bread & Butter Pickles, and I started a recipe of sauerkraut with my Cabbage. Here is my menu plan for the rest of the items for the week of Monday, July 20:
Monday: Salmon with cilantro pesto, steamed Bok Choy, quinoa
Tuesday: Taco salad – includes lettuce, ground turkey, cheese, tomatoes, black beans, and salsa
Wednesday: Potato salad (mayo or vinegar base, I am not sure yet), grilled sausages, watermelon
Thursday: I will be at BlogHer and my DH is in charge
Friday: TGIF Mini-block party
What is on your menu this week? Check out Org Junkie for more great ideas!
———
Summer-Squash Soup with Parsley Mint Pistou
from Gourmet Magazine, September 2006
Soup
- 3/4 stick (6 tablespoons) unsalted butter, cut into pieces
- 1 medium onion, halved lengthwise and thinly sliced crosswise
- 1/2 teaspoon salt
- 2 lb yellow summer squash, halved and thinly sliced (peel if not super fresh)
- 2 carrots, peeled and thinly sliced
- 1 thin-skinned potato (1/2 lb), peeled, halved,
- 4 cups chicken stock or reduced-sodium chicken broth
Pistou
- 3/4 cup loosely packed fresh mint leaves
- 1/2 cup loosely packed fresh flat-leaf parsley sprigs
- 1 large scallion, chopped (1/2 cup)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons water
- 1/4 teaspoon salt
To make the soup: melt butter in large pot, add onions, sprinkle with salt and cook until translucent, about 5-8 minutes. Add in squash, carrots, potatoes and stock and bring to boil. Reduce heat, partially cover, and cook 20 minutes, until vegetables are soft. Remove from heat and allow to cool.
While the vegetables are cooking, make the pistou. In a food processor, pulse mint, parsley and scallion until finely chopped. With machine still running, add the olive oil in a stream, then the water. Season with salt. Pour pistou into a squeeze bottle for easy application, if desired.
Using your immersion blender (or food processor or blender), puree the soup until smooth and thick. Add a little water to thin, if desired, and simmer 3 minutes. Taste for seasoning and serve with a swirl of Pistou.
Meyer Lemon and Cranberry Buckle (recipe)
Family Dinner Plan: Still with the freezer
In the Kitchen with Chez Pim: Marmalade
8 Comments
Wow, I have a ton of mint and parsley in the garden and may need to get some summer squash. Thank you for stopping by my site…..don’t be fooled I may plan meals for the baby, but follow through is the hardest:) We make the same taco salad as you….I found a great HOT taco seasoning for the ground turkey.
Your menu looks great! Real food. I love it. I am so glad you stopped by my blog. It is always nice to find someone else trying to cook good. How nice that you get a CSA box (at least I’m guessing it is a CSA box). We live in Wyoming and apparently there are no vegetables grown here (at least I haven’t found them yet) but our Farmers Market will start next week and I have high hopes for it.
Twitter: kitchengirl
I am going to try the taco seasoning from Penzey’s for my taco salad (which is going to be tomorrow night, already a change in the schedule!)…they have a couple different heats, but in deference to the kids, I will chose mild. My DH can always increase the heat with a side of green chili!
Twitter: kitchengirl
how is it possible that there are no veggies grown in Wyoming? I have the same problem when I visit Iowa – the veggies are sad and wilted. Good luck with the Farmer’s Market, maybe you can suggest that one or two of them start a CSA!
I do plan on talking to whoever I can find there about CSA. I’m sure that there are veggies grown here (well, pretty sure) but the growing season is pretty short (we just moved here at the beginning of May and we had frost 3 or 4 times after that) and I’m not sure of the selection. The grocery market selection is like your Iowa exerience. Sad and wilted.
One of the best things about summer is indeed Padron peppers! They are addicting, just fried in a little olive oil, and sprinkled with sea salt. I grow my own plant every year. Right now, the little guy is only about 2 feet tall. Can’t wait for it to start bearing those incredible peppers.
Twitter: kitchengirl
maybe next year I should grow my own – we went through the bag in our CSA box pretty quick and I know they are one of my husband’s favorites. And, we got lucky this time – no super hot ones in the bunch!
I found out a neat alternative for potato salad. Use half mayo and half sour cream. It definitely changes the taste but I think it’s for the better.