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Yeah, it looks like a five year old made it. I don't make a lot of pies. Tastes reasonable enough though.

I'm surprised at how much I'm enjoying cooking. It's not really something I've had much interest in before, but recently I get definite satisfaction from combining ingredients and making something dinnerly. Joel and I have a home-cooking rating scale: inedible, edible, successful, triumph. Triumphs are rare (one moussaka, one dal, neither reproducibly), but I've had plenty of successes recently: pasta with pesto, fishes on beds of various vegetables, bean burritos. We take it in turns to cook for a week. It's currently Joel's week, and he produced a successful salad nicoise yesterday.

 

We joined a local CSA this summer, so every Thursday we get a basket of vegetables and have to figure out what to do with them. Scallions, carrots, radishes and bok choi: sounds like a stir fry to me. Summer squash: fry it up and put on top of leftover pasta. Kohlrabi: the internet suggests fritters? Several types of lettuce: several types of salads and sandwiches! It's a challenge to use it all up, and the composter is eating more chard and kale than I'd like, but it's kind of fun to have this weekly Iron Chef competition. (If you know what we should do with little turnips, do let me know.)

 

The containers on the deck are starting to produce as well right now, and yesterday it was such a pleasure to go outside, grab a handful of basil and a tomato, still warm from the sun, and turn them into a sandwich using a slab of mozzarella for the bread. Summer food is the best food and life is good.

Date: 2013-07-16 09:20 pm (UTC)
From: [identity profile] crewgrrl.livejournal.com
Pickle the turnips. I use this recipe - http://kemachtorah.wordpress.com/2011/08/25/sunmukimchi-or-how-i-learned-to-stop-worrying-and-love-bacteria/

Also, I never bother with lattice topped pies. Solid tops are much easier to deal with.

Date: 2013-07-17 03:29 am (UTC)
From: [identity profile] mbarr.livejournal.com
I was going to suggest asking her.. but she's already commented.

Having said that, she may want to say what to do w/ Kale & Chard, as well as Kohlrabi.


I'm pretty sure the words Bacon & blanched greens will occur :)

Date: 2013-07-17 03:38 am (UTC)
From: [identity profile] crewgrrl.livejournal.com
Oh yes. Blanch All The Greens. You can do this when the CSA comes home and freeze them.

Kale needs blanching before cooking, but you can treat the chard just like spinach and wilt it with garlic and bacon.

Kohlrabi is basically the stem part of broccoli. Take off the greens (treat them like kale), trim off the stems and peel down to the white interior. Chop and roast, steam or stir-fry.

Date: 2013-07-17 08:50 pm (UTC)
From: [identity profile] cartographer.livejournal.com
Huh, I didn't know about blanching. This changes everything!

For the kohlrabi

Date: 2013-07-17 01:37 am (UTC)
From: [identity profile] ext-2068994.livejournal.com (from livejournal.com)
Make kohl-slaw:
- shred it up in a food processor with a few carrots
- a tablespoon-ish of cider vinegar
- a tablespoon-ish of mayo
- a teaspoon of fancy mustard
- salt and pepper until it tastes right

Re: For the kohlrabi

Date: 2013-07-17 09:04 pm (UTC)
From: [identity profile] cartographer.livejournal.com
Thanks very much! Juliet just sent me a recipe for black bean tacos with coleslaw too, so I will combine these things.

Date: 2013-07-18 06:55 pm (UTC)
From: [identity profile] rockpaperaxe.livejournal.com
Little turnips can be used to make a diorama of big turnips.

Date: 2013-07-21 06:47 pm (UTC)
From: [identity profile] cartographer.livejournal.com
Could I then use the big turnips to make a diorama of one enormous turnip?

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