This is my second cardoon harvest. I'm just pulling off the outer stalks from the plant whenever they get annoying, which they did today (it was windy, they went flop).
So far so good, I haven't regretted not wrapping them in cardboard for two weeks to blanch them before harvest. Which is good, because that sounds like work.
I thought it was my turn to provide dinner for date night tomorrow, and got all excited about my cooking ideas - but no, it's my partner's turn.
Which means this'll be Friday's menu instead & my other partner will get to eat it:
- Honeyed cardoons with hazelnuts
- If my harvest spot is blooming, black locust blossoms with chive blossoms + mint + yogurt dressing
- Maybe I can get him to make dinner rolls??
I just spent like 4 hours harvesting (and pruning, and chopping canes for the compost) blackberries, and 4 hours in the kitchen. Yield: 1 blackberry disaster pie, 2 bags frozen blackberries, blackberries for yogurt and smoothies for the next several days. Zucchini bread. Turkey tacos. 2 dozen turkey meatballs for the freezer (there were 3 lb chubs of ground turkey on sale cheap at Grocery Outlet).
v. charmed by my new vacuum sealer.
OLIVES jfc why did that take me so long to think of
I'm trying to impress a girl who eats vegan, gluten free, and no added sweeteners. Weeknight dinner so I can only get so fancy.
- Salad with lettuce, purslane, tomatoes, pepitas, bell peppers, vinaigrette. What's a good savory-salty thing to add instead of cheese?
- Tofu & zucchini over rice with some quasi-Ethiopian spices
- these sugar-free apple cookies, with GF flour sub, with garden berries & whipped coconut cream https://addsomeveg.com/sugar-free-apple-cinnamon-biscuits/
Eating fake chikn nuggets for dinner at 9:30pm #goblincore
with some pickled ginger, because they let you just buy that shit at the store without checking id or anything.
an extremely spring dinner: lady fern fiddleheads and arctic butterbur shoots (from @beaq), asparagus (bought), tempeh, and brown rice. It'd be vegan except that I marinated the tempeh in beef stock, and cooked the rice in elk/chicken stock.
Dinner tonight: Elk osso buco with wild rice pilaf.
I pulled up a bunch of fennel from the garden today, including several big taproots. When I've tried fennel roots in the fall they've been too tough to eat, but these were dreamy, only a moderate woody core that came out easily with plenty of soft mild flesh around it. I put them into the pilaf with the carrots, and now I'm really into the idea of growing some that's been bred for edible roots.
I like to grow food, and harvest food from the wild.
Toots may contain un-CW'd meat & booze.
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