Going to be delicious! [NOT 25/5/22]

25/5/22 brightersideoflife 26

Hi, friends!

I’m starting to get to the interesting part of fresh veggie cooking. I’ve been eating the lettuce and kale I grow for about a month, and it’s been awesome.

But the farmers market? Hell yeah stuff is starting to come in. It’s been asparagus, lettuce, and rhubarb for a few weeks. Today? FUCK YEAH SPRING ONIONS, SCAPES, CAULIFLOWER, and other stuff I don’t care about.

I don’t remember garlic scapes last spring, so either I missed them or I bought them and fucked up the meal. But I’m stoked for them.

I have enough food prepped to last through Friday, and then Saturday it’s game on for those scapes. I think it’s just going to be chopped and sauteed in a fuckton of butter and then on pasta with a generous amount of parm or romano.

One of the ranchers had made rookwurst from their cows and pigs, which I’ve never had before. He called it Dutch rookwurst, I’m guessing to differentiate from the other -wursts. So that’s another fun new thing to cook with.

Do you have anything you’re always like “oh yeah!” when it comes into season? I also love when the Pacific Northwest’s cherry season hits because those are the only cherries worth buying in my experience. There is an orchard a few counties away that is growing bing cherries. I got some last summer, they looked beautiful and had a great texture, but the flavor was just not there. I know we can grow good sour cherries around here, but I’m not sure the climate would work for sweet cherries.

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26 Comments

      • yeah i didnt think about the differences between a proper fresh rookworst and the supermarket ones i get which only require warming up

        we still typically boil the fresh ones tho…well..not quite boil…cook in not quite boiling water for about 20 minutes..dont want the skin to break the flavour will escape

        end of the day..its still a sausage tho…it can be cooked like any other sausage..lol

  5. nothing seasonal for me in particular…i live in the farmlands….i mean..theres only so many potatos you can get excited about…

    thats why i take trips to the seaside….cant beat fresh caught and fried fish…unless its herring…which you eat raw..duh!

    ….

    with onions

  6. My peppers are struggling but looks like a great blueberry harvest is coming.  We have had a really wet spring with some crazy temperature swings.  I’ve been eating a ton of fresh asparagus though, love when the good local stuff hits the stores.

  7. My farmers market is just getting on line, but they’re still selling last year’s root veggies. I tossed turnips and onions on my smoker with a pork shoulder and the smoked veggies are definitely solid.

  8. With my wife out of town for three more weeks, making and eating good food just isn’t as much fun.  I’ve been burning a piece of meat and steaming a vegetable and that’s my daily meal.

    The good news is that when I see her again it will be in Chicago and we’ll be able to go sit down to a nice dinner in an actual restaurant, maybe one that has tablecloths.

  9. I’m trying to decide what I’m making for dinner right now, actually. I’m torn between the really good hot dogs and naan bread pizzas. I have sweet and spicy broccoli slaw all ready for the hot dogs but I’m out of buns :/

    Cherry season and tomato season are the ones I live for. I need to make sure I get to the farmers market soon.

    • It’s my youngest daughter’s birthday so even though I took her to sushi, katsu & ramen for lunch, I’m still required to make my very work intensive garlic prawns & Kim Chee fried rice for dinner.  She knows I’ll spoil her & do whatever she wants & I love to do it.

  10. This week Better Half is away on his first business trip in over two years and I converted the kitchen into New York’s least known, most secret diner, albeit one with an especially complete wine list. In the Before Times this would be an opportunity for me to have over my chums for evenings of wine, women (themselves, my friends), and song, but no one has gotten back into this routine yet. Just me and the Faithful Hound, so it’s been omelets with surprising ingredients, and cheeseburgers (including an “Italian” cheeseburger, where you use provolone that you need to get rid of and, just before serving, a spoonful of leftover marinara sauce on each patty while they’re still on the handy countertop grill. Have you ever had these? Most NYC diners serve them.) I also decided to throw a German Night for me and the dog last night, making good use of some fat little sausages I wanted to use up and homemade German potato salad, which I wanted to make just to ensure I still remembered how. Tonight I think I’ll make tuna melts, more for the Hound than me, because he loves cheese (what dog doesn’t) and goes nuts over tuna fish. We will eat around 9, because when the Better Half’s away the diner keeps erratic hours.

  11. @matthewcrawley

    this was sposed to be a reply to stampot

    there is also hutspot….which is the same thing but made with carrots and onions

     

    instead of kale

    hete bliksem is a variation too….tho…you may be more familiar with it being called himmel und erde

    basically we like to mash our spuds,veggies and meat here..in various assortments

  12. I think I’m going to get a lot of raspberries and blackberries this year so hooray for that. I’m trying to keep myself from buying lousy grocery store watermelons. I know I’ll only be disappointed but local ones won’t be available until mid July at the earliest.

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