Food ideas for late June

I dropped the What We Eat series months ago, after a nice long run, because it just got to be too much to track and write up. We’re still feeding ourselves primarily from the farm, though, and want to do a better job of discussing what that looks like throughout the year. This is especially true during market season, when much of what we eat, customers can too. So here’s a quick look at some of the better meals we’ve had lately, mostly based on items you can buy at our stand on Saturdays. You’ll notice that many of these use the same core ingredients, which demonstrates the versatility of good seasonal vegetarian cooking, as all had completely different flavors and appeals. Also important, all of these taste pretty good cold as well as hot, which is a big deal to us in a house where the air is conditioned by fans.

LENTIL-VEGETABLE SALAD

Lightly cooked green lentils make a really nice base for a salad of fresh greens, herbs, and vegetables. We cooked the lentils for 20 minutes until just soft, then tossed with about a 1/2 cup of a simple dressing of balsamic vinegar, olive oil, chopped garlic scapes, and ground mustard seed. We let these stand for a while, then mixed in our own home-made feta cheese, shelled peas, chopped snap peas, scallions, sweet Walla Walla onion, dill, and parsley. This tasty mix can be used many ways; as a side dish, spread on bread or in pitas, or as topping for a lettuce salad. It’s very easy to make and most of the core ingredients can be gotten fresh from us or other farmers in late spring/early summer. The dill, parsley, and feta really help make this dish. Based loosely on a recipe from Quick, Simple, and Main-Course Vegetarian Pleasures.

PINK FRIED RICE


There are countless ways to make fried rice, but this one uses beet greens to add a neat color and flavor. We stir-fried sweet onions, scallions, chopped & shelled peas, and beet greens along with some cashews, then added cooked Missouri rice, some soy sauce, and a few eggs. Simple, tasty, and easy. The flavors can really be expanded with things like ginger, fish sauce, lemon balm, and so on, but even this basic version is quite good. I think the pink color is neat.

BEET PASTA

A quick, simple meal. We sliced a bunch of beets into thin strips, then sauteed in a generous amount of butter until tender, 10-15 minutes. Meanwhile, we sauteed minced green garlic, scallions, and sliced beet greens, timing the greens to be tender (but not mushy) when the pasta finished cooking. At the end, we added some chives and home-made feta cheese. We tossed everything together with basic penne pasta (not necessarily the best pasta shape for this topping, but that’s what we can acquire in bulk). Tasty and colorful.

CHERRY-GOOSEBERRY-RHUBARB PIE


A clear taste of the season, this used pie cherries from the Market, our own wild gooseberries, and our own rhubarb. Combined into a basic pie filling with sugar and baked in a good lattice crust, this is just fantastic. We keep the sugar lower than most recipes call for, because we like the tartness of the fruit to come through; it’s more authentic. Pies don’t need to taste like candy bars. This was served with fresh home-made goat’s milk ice cream.

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