I like liver. Ken, not so much. But when we butchered chickens and had 20 or more livers he would make his version of pate – LOTS of mustard. I am happy to have access to liver from healthy animals! Here is my recipe: brown some liver on both sides, remove from heat and cook some chopped onion in the pan. Deglaze with some sherry. Combine with mustard – to taste – and mayonnaise, salt …
I have been eating great greens from the farmers market. As the week ends, I look at what remains. When I get over enthusiastic about greens, I wilt them so I can finish them up. Here are some beet greens and a couple green onions Chop Here is a bit of sausage and the onions Add greens and wilt ; they will turn bright green and shrink – just a minute or two Add a …
This week we have two less common items available – radicchio and hakurei turnips. We grow a Treviso type of radicchio. It looks like a white spined red Romaine, but it ISN’T lettuce. It is an Italian green with a stronger, slightly bitter green flavor. I tend to roll leaves and cut in thin ribbons to add to salad as an accent. I saute it with onions. Some people grill it. We had some delicious …
After harvest Wednesdays, Ken and I regroup. Today I found myself in the kitchen. First I made some mayonnaise with some egg yolks, and then some macaroons with the egg whites. Then I made some custard with some cracked eggs. Ken requested some macaroni and cheese. Here is a skillet with baked ziti with cheese sauce, onion, peas, and frozen ripe …
This season we have a great crop of beautiful ripe peppers. I chopped and froze (no blanching) some for future use. At Ken’s request I made some ripe pepper jam, and today I made sofrito. Sofrito is a combination of vegetables that are cooked slowly with fat or oil to reduce moisture and preserve color and flavor. What started as two cast iron skillets of onions, peppers and some garlic became four small freezer jam …
