{"id":11218,"date":"2012-08-18T15:43:06","date_gmt":"2012-08-18T21:43:06","guid":{"rendered":"http:\/\/beardogco.com\/theroadhome\/?p=11218"},"modified":"2012-08-19T15:50:53","modified_gmt":"2012-08-19T21:50:53","slug":"cooking-and-eating-from-the-garden","status":"publish","type":"post","link":"https:\/\/www.beardogco.com\/theroadhome\/2012\/08\/cooking-and-eating-from-the-garden\/","title":{"rendered":"Cooking and eating from the garden"},"content":{"rendered":"

The garden and all local produce is hitting its peak. <\/p>\n

This week: peas, carrots, potatoes, parsley, basil, salad mix, head lettuce, beets, kale, chard and hiding from me…2 itty bitty zucchini found just in the nick of time. I shared quite a lot as I was still working on some pea pesto, carrots and chard from the week before.<\/p>\n

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The chard has been wonderful – tender, flavorful and I enjoyed it on sandwiches but especially on this savory version of a basil ricotta creme “pastry” – on the left…the creme topped with fresh tomato slices and a chard\/onion saute. On the right, a pastry to save for breakfast: huckleberries!<\/p>\n

I had huckleberry or cherry pastries several mornings – all made on the grill. It was mostly a bit warm to fire up the oven. As I am hoping for garden tomatoes and corn, it is a bit easier to take the heat. I pass the farm garden on my road and can see the corn and tomato plants. I think there are cucumbers in there also and I’m waiting. We’ve passed mid-August with the days getting shorter and the nights longer and cooler so it is a race to see if things have time to ripen before the first frost.<\/p>\n

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A lousy photo but I made two roast veg salads and only took this one photo. One salad with the red potatoes and one with beets. Both I added celery and onion and dressed lightly with a mayo\/yogurt vinaigrette. I scarfed the potato salad forgetting to take a photo and only took this one of the beet salad…oops. Aside from the good roasted veg and the light dressing, the celery gave both a wonderful crunch and flavor. I added goat cheese and walnuts to the beet salad to make it a complete lunch.<\/p>\n

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Later in the week, the last of the kale needed to be used. Fresh kale, left to marinate for at least two hours in a vinaigrette, softens just enough to be crunchy but not tough. In fact, I’ve made a large kale salad and eaten from the bowl for 3 or 4 days. This salad, I used a lemon juice\/garlic\/vinegar mix, and topped with goat cheese, flathead lake sweet cherries and sunflower seeds.<\/p>\n

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So, those zucchini! They were hiding under some carrots. I found them late in the week and I was getting ready to make some baked sweet potato fries so cut up one of the squashes and threw it in with the sweet potato. A ranch dip made with yogurt, buttermilk and spices on the side.<\/p>\n

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Round 2 with the remaining zucchini, I added a coating of bread crumbs (from my broa bread), parmesan, salt and pepper. Same dip – another hit and another good week of cooking and eating from the garden.<\/p>\n

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And not to be forgotten…spearmint from my herb patch… and ice and white wine. All of this fresh green stuff…it is not bad :)!<\/p>\n","protected":false},"excerpt":{"rendered":"

The garden and all local produce is hitting its peak. This week: peas, carrots, potatoes, parsley, basil, salad mix, head lettuce, beets, kale, chard and hiding from me…2 itty bitty zucchini found just in the nick of time. I shared quite a lot as I was still working on some pea pesto, carrots and chard […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,5],"tags":[],"class_list":["post-11218","post","type-post","status-publish","format-standard","hentry","category-csa","category-food"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/posts\/11218","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/comments?post=11218"}],"version-history":[{"count":8,"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/posts\/11218\/revisions"}],"predecessor-version":[{"id":11228,"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/posts\/11218\/revisions\/11228"}],"wp:attachment":[{"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/media?parent=11218"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/categories?post=11218"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/tags?post=11218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}