The mind reels...
OK so it’s not quite summer. The Farmer’s Almanac has the Summer Solstice arriving on June 21 of this year. So there are still a few weeks before it’s technically summer.
But try telling that to the nits, who can barely be forced out of bed in the morning to attend the last few feeble weeks of school. There are two weeks left in the school year in our district. This week, in which I’m sure I’ll need to coax them to finish homework and other assignments at knifepoint, and the final week, in which we can expect nothing but general frivolity. For me it’s a final frenzy of school BBQs and bake sales and and field trips and graduation ceremonies leading into the long, hot, frantic summer.
The veggies are already here. Today I stared at my dish of fresh produce from Friday’s farmer’s market and wondered what I could make of them.
The answer: Lots.
Beets: Just chop off the greens and save them to saute with a little olive oil and garlic and sea salt later. Wrap the beets in tinfoil, and roast for an hour at 350. Open them, peel off the skin, chop them up and serve with a little balsamic vinegar and/or feta cheese. Even the kids fall on these sweet things.
The squash: Cut them up, put them in a baking dish, throw some marinara sauce over them, mix well, and add some cheese on top. Bake. Use this recipe. Easy-peasy, yummy nums and again, even the kids eat them.
You see a potato in that picture? Me too. I had two, so duh. I hadn’t made a Tortilla in a long time. Use this Tortilla Espanola recipe.
If you didn’t already have so many veggies, you’d make a salad and add some crusty bread, pour your vino and you’d have a meal.
First meal of summer consumed.
Stay tuned. it’s gonna be a scorcher…
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