A number of farms around Washington offer a pick-your-own-produce option. That is, they give city dwellers a chance to “dig out” their farm roots, even very deep ones, by harvesting veggies and fruits, picking berries and flowers, and leaving grateful that they don’t have to do this backbreaking work every day.
What’s in season at Homestead Farm now? Blueberries, early peaches, Zinnia flowers, and red and yellow tomatoes.
Once at home, the flowers are set in a vase, the blueberries are reserved for blueberry muffins, and the tomatoes and zucchini go on a panini grill. The result is a yummy side dish for baked Norwegian wolffish from Trader Joe’s. Enjoy and share your own delicious recipes!
A turkey-n-egg sandwich on home-made, multigrain bread and with lots of fresh basil. Summer time! What’s cooking on your stove tonight?
Do you remember a comedy called My Big Fat Greek Wedding? There’s a quote from the movie:
Maria Portokalos: Ian, are you hungry?
Ian Miller: Uh no, I already ate.
Maria Portokalos: Okay, I make you something.
Perhaps, she was making him this quick breakfast meal that I learned from a Greek friend: Greek yogurt, strawberries, honey, and walnuts.
Coat butternut squash pieces with olive oil and S&P and bake until almost ready. Pour some maple syrup and throw in fresh rosemary. Bake for 10 more minutes. Pair it with grilled/baked salmon and cooked wild-and-brown rice mix.
In my highly biased opinion, pickled cabbage from Russian Gourmet goes well with nearly all dishes.