When your cooking mojo returns –
when it returns it will be sometime near midnight,
on a Thursday,
there will be vegetables that were picked by someone you know,
just a few days earlier.
They are leftover from a dinner, where you were reminded that you feed people.
And at nearly midnight, on the day before Friday, you will have to make ratatouille.
Because it’s been six months that you’ve let other people feed you,
and it’s time that you start getting acquainted with your kitchen.
Remind yourself, how well you can move in this space,
how you yield utensils and knives
with grace some people reserve for dancing.
When you sit down to eat, you will not
be the kind of full of you were hoping for.
But, you won’t be nearly as hungry.
35 Delicious Ways To Use Zucchini
What if I did this for the next month?
What if I just used all b the zucchini in the Valley? Goodness what a cheap way to eat for the next few weeks.
This is today’s haul from three of the farm stands in my neighborhood.
2 yellow squash
1 pint of cherry tomatoes
1 huge bunch of basil
14 ears of corn.
Want to guess on the price? Or consider the grocery store equivalent?
Updated to say – I did the math. So this stash of veg that would cost you $18.76 if bought through peapod (I didn’t add in delivery), cost me just $13.00. Corn was the only thing that costs more at the farm-stand. Basil was a considerable savings by over half. But since it’s the best corn on the planet, I’m okay with that. In addition, all of this food was bought within a mile of my house, making it’s carbon footprint tiny.
Want to check my math, take a look at the quick spreadsheet I did up.
All I’m saying is that once and a while, you have to cut yourself a break.
I’ve never made cranberry sauce from scratch before – And after creating this jewel like brew, I can’t believe I’ve waited so long. Honestly, it tastes as good as it looks. I didn’t use the clove in the recipe above (since I can’t stand clove in anything but cigarettes, and only on a November day, when you’re 19 in Boston). I subbed some cinnamon in instead. It is, I imagine, just as lovely.
I thought I might document dinner going on the table Tara style – you know the crazy frantic nonsense that is my cooking a holiday meal.
This is my to-do list and my recipes. As I finish a recipe, I check it off the list, and take the recipe down off the cupboard. It’s a nice way to keep track of what is happening.
Pellets in basement.
Food on shelves in jars. Feel free
winter, bring it on.
Banana Bread or Banana Crunch Muffins
Dill Pickle Slices
And for dinner – a dish I’ve wanted to make since the first day I tasted it on a New Orleans fair ground almost nine years ago – Crawfish Monica
If only I could do this every day!!
One of my favorite farmer’s markets is in Northampton, MA. It lives on a sloping street in the center of town on Saturdays. This past weekend I snapped a few photos before my battery died. Ugh – blog-a-thon fail. After the camera died I just started chatting up folks, folks who were selling native plants, and local grains – farmer’s selling goat’s cheese and pickles in big ol’ mason jars. And you can learn so much if you just stop to chat. I learned hydrangeas will grow in the shade, and that thyme can get a little woody. I learned that parsley needs to be cut back all the time, and that marigolds make a lovely addition to an herb bouquet.
If you have a moment and some spare change this week, please think about donating to Loving Local
If you have several moments please stop by Our Grandmother’s Kitchens to see all the posts from folks participating in the blog-a-thon