Saturday, July 31, 2010
Friday, July 30, 2010
Almost like colored Queen Anne's Lace flowers.
Monday, July 26, 2010
Saturday, July 24, 2010
Thursday, July 22, 2010
Note: Co-workers loved it and beet hummus is a great sandwich spread. I give in.
And because I know you didn't get enough of the unicorn hummus...here's one for the road:
Wednesday, July 21, 2010
Tuesday, July 20, 2010
This fall Chris & I will have been together for 9 years, and I don't think we've been on a trip by ourselves since..since... uh. 2004? We're both happy to spend our vacations with our family and friends and wouldn't do it any other way. At the same time, the long weekend reminded me that we have to get away just the two of us, at least once in a while.
Sunday, July 18, 2010
We cleaned and chopped the beet "greens"/leaves, sauteed them with onions (I heard they're edible), and added them to the pizza (where they were unnoticeable). For the recipe, you can follow either of the others: Garden Lemon Cuke Pizza, or Zucchini, Basil, & Goat Cheese Pizza. And you may think this is to salad-like, but I promise you...it's heartier than you'd expect. Trust me.
Friday, July 16, 2010
We keep circling back around to the same pizza. The original inspiration was an Eggs on Sunday recipe post (Zucchini, Basil & Goat Cheese Pizza) and absolutely is my favorite. Last summer, our version used roasted lemon cucumbers (cukes) from our CSA and I instantly fell in love with these squash. They're mild and more mellow than zucchini. I'd say cool and unusual, as well. Lately friends walk into the garden and ask "what is that?" while pointing accusingly at our freakish little yellow cukes. I grew only one vine this year, and it has produced 3 fruit so far. Well worth the investment, if you ask me.
Roasted Lemon Cuke & Zucchini Pizza
- 1 lb. pizza dough or a store-bought crust
- squash (zucchini, yellow summer squash, or lemon cukes), thinly sliced
- 1 clove garlic, minced
- a pinch of hot pepper flakes
- (optional) a small handful of basil leaves, torn...
- shredded cheese (we used an Italian mix)
- 2 ounces goat cheese
Roasted the squash first in a preheated oven (425F). Brushed with oil & sprinkled with salt & pepper, I roasted them for about 20 min., turning 1/2 way through. Don't over oil.
For this pizza, the store was out of dough balls & we used a premade crust. But if you do use a dough ball, crank up the heat and cook your dough 1/2 way through before loading it up. Then layer on the shredded cheeses, then garlic, hot pepper flakes, roasted squash slices, torn basil leaves, and crumbled goat cheese on top. Bake until golden brown about 7-10 min. Let it rest. Even if for 3 minutes. Let it rest.
Wednesday, July 14, 2010
...and their new fascination with the roots of Chris' pansies, which they continue to dig up.
Finally, and this one is my fault, because I started the spinach too late: after growing about 1", the spinach decided it was time to bolt (go to seed). E said it must have happened because it got too hot, too early. I say I'll never plant spinach from seeds again--how could they compare to starters from a farmer's greenhouse? Remember spinach from last year (here)? Soon to come...good things in the garden.