So yesterday Roberta asked me to post a pic of what I made with what I harvested. Here ya go!
From left to right - apple butter, pickled beets, roasted eggplant with olive oil and white wine vinegar, broccoli rabe (frozen when I harvested my spring veggies) with roasted hot chilies, sesame oil and mirin, a selection of cave-aged cheeses - Challerhocker, Farmstead Cheddar and Etivaz. Oh, sliced heirloom tomatoes with a roasted Costa Rican sweet pepper. What you can’t see - grilled bread with olive oil and garlic.
Recipes? I make ‘em up as I go along. But I do love cheese! And I’ve always liked barbecued bread. Enjoy! (Rice wine vinegar is best for pickling beets.)
Yummmmmmm I amthe sameway about recipes but suspect you are a better cook. MMMM love cheese.
Yummy!
Totally, Amber!
Yeah, Steph - I do love to make it up as I go along! I think you’re a great cool! Very creative!
Looks delish. But just the thought of spending that much time in the kitchen makes me tired. I believe after 40+ years of marriage, I’m cooked out…
Looks fantastic, Julia. A feast fit for King and Queen.
You are amazingly creative. Proud to call you friend.
{{{{{hugs}}}}}
Don’t put the food away, I’m on my way over.
Hey thanks, ladies! It’s actually easier to cook now, Anny- we get to be kids again, can eat whatever we want!
Thanks, Roberta!
And verse vica!
I’ve got leftovers for you, Sandra!
Wonderful food, Julia.
Don’t you just love heirloom tomatoes? A good friend raises them in several sizes and varieties, but to use for prompts for her painting classes. She doesn’t like to eat tomatoes-says they’re too acidic-so for the last 5 weeks, every Thursday when we meet for breakfast, she brings me tomatoes! And she brings pictures of her students’ drawings and pastel pencils of the tomatoes.
It’s a delicious win-win!
Wow, Marylin- I could not grow tomatoes and not eat them! Yeah, acidic but I love them! But heirloom tomatoes are so visually appealing!
I am jealous! Could you please send some of that California weather over here? Thanks!