Our last weekly TGIF block party was last Friday, and I brought three seasonal (sort of) appetizers to share:
- Cherry tomatoes (from the garden)
- Basil leaf (from the garden)
- Feta or Mozzarella Cheese
- Kalamata Olive (pitted)
Skewer in any combination you desire. Drizzle with a lemony vinaigrette. Next time, I will use smaller toothpicks and make them more one-bite, with just tomatoes, basil and mozzarella cheese.
Spread goat cheese on crackers or crostini. Top with a slice of Nectarine (from our Frog Hollow Farms CSA box) and a sprig of mint (from the garden). Use local goat cheese for the best flavor – Harley Farms from Pescadero is excellent.
Not truly from my garden, but by next spring, I plan to be able to make Deviled Eggs with eggs from our own chickens.
- 12 eggs, boiled and cooled. Cut in half, saving 18 halves for presentation. Place all egg yolks in a bowl
- 1/4 cup light mayonnaise
- 1 tsp mustard powder
- 1 tsp white wine vinegar
- 1 tsp smoked paprika
- Salt and pepper
Mash and mix everything together. All ingredients can be adjusted, taste as you go along. To fill the egg halves, put mixture into a pastry bag or Ziploc with a fluted tip. Chill, and before serving, dust with more smoked paprika.
This post serves as my entry into the Grow Your Own Roundup, hosted by Andrea at Andrea’s Recipes.