Some of the snap peas got away from me and are now becoming the seeds for next year. I am leaving them on the vine until they are fully ripe and dry then collecting them and setting aside. I planted purple pole beans this year as a trial. I must say they are beautiful but the true worth will be known once they are ready to eat. The yellow wax beans were a great success last year prepared fresh and pickled so in they went again. The first harvest was more than I expected. They are washed and in the refrigerator so I can pickle tomorrow. The zucchini is late this year but they grow so quickly that this first little one will be ready by the end of the week and there are plenty of blossoms too.
The Italian peppers are coming along nicely, here is the first one that may be picked green if I get impatient. These beauties are golden when ripe. The hops are looking good but I need an expert. I am going to contact our local microbrewery, Relic Brewery, and offer the hops to them. The Elderberry bush-tree is both in bloom and forming berries.
When the children were younger we had a hearty sit down breakfast every morning, even before school. I always felt it was important to start the day off with a balanced meal that would carry us through whatever was scheduled before lunch. Now with the children grown we take care of our own weekday breakfast but weekend breakfasts tend to be real meals since Xav has time to sit (he normally leaves at 6 a.m. on workdays). Yesterday at the farmers market I picked up fresh, organic and locally grown onions and tomatoes (my bumper crop is still green, taunting me in the garden!) I dashed out to pick a handful of Italian peppers first thing this morning.
1/2 onion; coarsely chopped
4 small Italian peppers; seeded and coarsely chopped
1 tomato; coarsely chopped
2 Tablespoons extra virgin olive oil
1/4 teaspoon sea salt
dash fresh ground black pepper
toasted bread (we use German whole rye/ gluten free for those of us who are gluten intolerant)
sliced cheese (Havarti is the household favorite for this dish)
Preheat a large skillet to medium. Meanwhile prepare the onion, peppers and tomato. Add the olive oil and onion, saute for 3 minutes, add the peppers and tomatoes, cover and simmer till tender. Remove the lid, add salt and pepper and allow to simmer till the excess juices reduce (about 3 minutes). Place bread in the toaster. Crack eggs on top of vegetables, cover with a lid and cook until done. Place the toast on a plate, cover with a slice of cheese and top with the vegetables and egg. This is Torie’s plate with gluten free bread. The imperfect yolk was Angelo’s finger test to be sure the yolk was cooked through. If you like your eggs well done, be sure to cook them under cover for 6 minutes keeping an eye on the pan and reducing the heat if necessary to prevent burning.
Tropical Mango Smoothie
2 cups mango pieces (I use Trader Joe’s frozen, sinfully easy!)
1 ripe banana
1 cup orange juice (I used fresh pressed from my father’s California care package oranges)
1 cup coconut milk
1 cup water
I don’t like to waste or let things spoil. Today there were enough random left overs that hadn’t been taken for lunches that I needed to take action. By adding a little of this and that from the refrigerator and a few items from the garden, left overs become delicious new dishes. Using what I had on hand…
I mixed roasted potatoes from the other night with the garlic chive sauce for one serving of potato salad.
Left over whole wheat pasta, four tiny tomatoes from the garden, the first Italian pepper from the garden, basil from the garden, salad shrimp from the freezer, a spoonful of mayonnaise, salt and pepper made a great salad.
Margarita mahi mahi (3 fillets; about 1/4 lb each) crumbled and mixed with one shredded carrot, one Tablespoon of dried cilantro, salt and pepper and a spoonful of mayonnaise made a nice fish salad that I served on salad leaves.