Last night we lost power for a few hours after a tree branch fell on our power line. I only mention that because I had spent a lot of time cooking (and photographing) but could not post any photos.
The garden this year is coming along in a few very specific departments, particularly the beans! After the last few years, when I thought I could never stand to see a green bean again, we planted yellow ones. I finally understand why they are called "wax" beans – when steamed, they kind of squeak against your teeth! Well, the yellow beans were my choice, and so were the cute zucchinis. I think I was charmed by the idea that they are best picked SMALL. We picked the first one yesterday, and made roasted vegetables with it plus some beans. Also, below is some fabulous potato salad made with a vinaigrette dressing (with added beans). The tiny potatoes are from our neighbor’s garden. I really wanted a mayo-free salad and this one was awesome. And of course, there are beans in the stir-fry too….
Other things in the garden have not done as well as well as usual – possibly because it has been a cooler and drier summer so far. For instance, we usually are up to our ears in chard, but so far it’s been so-so. This evening I made our favorite "cheesey chard" and used red quinoa instead of rice. It was even better that way.
Yesterday was a day for dessert making, too. Just a whole lot of things coming together at once…. a plethora of black caps, some really ripe peaches, and a kindness to repay all resulted in fruit crisp, peach ice cream, and chocolate chip cookies. I made the cookies for the janitorial staff who helped me move my classroom furniture into place yesterday, but there were enough for me to also bring some to my Strategies for Teaching Literacy (or whatever it’s called) class meeting, and everyone loved them. The recipe is from Vive le Vegan! And they are delicious. I got the ice cream recipe from vegfamily.com. All you do is grind one cup of cashews to powder in a food processor, and then add three cups of chopped peaches, a teaspoon of vanilla, 1/2 cup of maple syrup (well, I used agave instead) and a pinch of cardomon. Unfortunately, I only had TWO cups of peaches, so I threw in a banana too. You need to chill the mixture overnight before making the ice cream. I think it came out tasting very good, and now I’m ready to try other combinations…..
Between cooking what’s in the garden and working on my course assignments, it’s a good thing we don’t have any company, because I’m not paying much attention to anything else……