His Royal Poofiness

In a recent CSA batch we got a scrumptious pile of veggies that seemed of the perfect variety for a frittata. An onion, a beautiful head of broccoli, some zucchini, and eggs all came in our share and all we needed to supplement our meal was some garlic, a splash of milk, and some farmer’s cheese. Hands of Broccoli And so we made our classic and simple frittata. We sautéed some onions and garlic and threw our vegetables in.

Then, as per usual, we covered our veggies in a cheesy egg mixture and watched as it turned into what we call a poor man’s quiche.  But this time, for reasons I can’t possibly tell you, our frittata poofed up like the Stay Puft Marshmallow Man and glistened on the stove in all its chubby glory. At which point I started jumping down and shrieking, “I made a soufflé!!!!!”

Whereupon – obviously – the soufflé-like frittata deflated like a Ghostbuster hit it and totally devolved. My ever-supportive husband then turned to me and unapologetically stated, “You don’t know much about soufflés, do you?”
(Picture above not taken in time.)

Our meal was delicious, poofed or not, but I have to complain for the record that soufflés are so sensitive.  I mean, come on.

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Tomato Season!

Lest we should ever forget Annette Bening’s famous Kids Are All Right rant about heirloom tomatoes: “I just can’t.  With fucking hemp milk and the organic farming and if I hear one more person say they love heirloom tomatoes, I’m going to fucking kill myself, okay? And did you know that we’re composting now? Oh yeah. Oh no, don’t throw that in the trash. You have to put it in the composting bin where all of the beautiful worms will turn it into this organic mulch and then we’ll all feel good about ourselves.”

Well, sorry Annette. I flipping love heirloom tomatoes. (And you.)

It is officially tomato season! And what better way to start the celebration off then by visiting the farmer’s market and surveying the lumpy, bumpy, freaky-deakies and bringing them on a picnic with us for lunch?

Tomato Picnic Lunch

Paired with Humboldt Fog cheese, a scrumptious rye, and some mesclun with balsamic, tomato has never shone so bright.

Heirloom Tomato Insides

And in related news, our own window garden granted us our very first ripe cherry tomato this week! It’s of the less-bumpy variety, but just as juicy and just as quirky. Next year, we’ll give heirlooms a try.

(You’ll live, Annette.)

Windowsill Growings-Ons

We’ve made some mentions lately of goodies from our garden being thrown in our meals, like scallions in our peanut noodles and chives in our eggs, et cetera, but it’s been a while since we’ve given a progress report on our window garden’s goings-ons.

Our cherry tomato plants we were so dubious about are actual tomatoes… or tomatoes of the not-red-yet variety.  They’re cramped and could definitely be happier – drought not helping – but they’re fruiting, so I, for one, have big plans for their future.

Cherry Tomato Plant

Cherry Tomato Plant

We have added zucchini to our plot, knowing that it tends to grow copiously. And copious it has been! The zucchini greenery has spread like mad, and we now have little zuchi flowers a-bloomin’!

Zucchini Flowers

I’ve heard rumors you can cook with the flowers, but haven’t heard of any appealing recipes. Would be delighted by contributions.

And a certain someone demanded we have a lemon tree. I have no clue on earth how a lemon tree will survive in our apartment come winter, but I assume we’ll find out. And it must be going well enough as little buzzy bees have been visiting our windowsill!

Lemon Tree BeesAnd as our last addition, we grew some berries! They’ve quickly gotten squiggly with the heatwave we’ve been suffering, but when we get to them in time they’ve been a stupendous treat.

Strawberry Plant

In less good news, our spinach totally kicked the bucket. It was a comic failure. As were our mustard greens. And our mint has on days and off days. But I’m taking the optimistic view that for our first window garden ever, things are going in our favor.

Farm Friends

Sometimes new friends come in your CSA!

Don’t be startled, they come with the territory.  And if you let them, they’ll tickle your thumb.

Above is Albert. As we have a window garden there’s a convenient place for Albert to live when he accidentally arrives in our tote bag. Albert’s made several friends since: Mr. and Mrs. Frankenstein, Buttersworth, and Swarthy. They all live happily in the soil and throw bug parties and watch passers-by.

I suggest you burrow through your goodies from your share and make sure you don’t have any new pals nibbling on your vegetables. We had the alarming experience of almost cooking Buttersworth on Tuesday, and have since been more thorough in our searches.

Anyone have a suggestion on where to put farm friends when you don’t have a window garden? (Flushing not an option.)

Patriotic Muffins

Patriotic Muffins

We’ve gotten blueberries three weeks in a row from our share, which can only mean a clear blinking roadside sign that says “MAKE MUFFINS”. Which we did.  And are glad about it.

Blueberry muffins are the happiest way to celebrate the summer, and an even happier way to celebrate our independence. And brilliantly, our farm had a muffin recipe up on their website. We skipped their lemon-sugar topping, but used their ingredients as inspiration and were granted a spirited flag to top ’em off.

Our Share’s Muffins:
•    2 cups fresh blueberries (from the farm!)Patriotic Muffin Insides
•    1 1/8 cups sugar plus 1 teaspoon
•    2 1/2 cups of flour
•    2 1/2 teaspoons baking powder
•    1 teaspoon table salt
•    2 large eggs
•    4 tablespoons of unsalted butter , melted and cooled
•    1/4 cup vegetable oil
•    1 cup buttermilk (or 3/4 cup of yogurt)
•    1 1/2 teaspoons vanilla extract

Num num num…

Bake for 15 to 20 minutes until golden. Serve with sparklers and a side of fireworks.

Fireworks on the Lake

Grill Master Evan

My better half is a grilling maniac.  And he always does a beautiful job.  Evan will throw anything on a flame, and I’ll eat anything that comes off it. (Except for the slab of meat that he’s cooking above, a photo taken when he was still a carnivore.)
But truly, you can put anything on a grill that comes out of your CSA, and I encourage you to try everything!  Little salt, some olive oil, maybe a marinade.
This summer, try grilling:
Grilled Broccoli
  • eggplant
  • tomatoes
  • watermelon
  • zucchini
  • broccoli
  • asparagus
  • anything
  • or anything that’s not leafy rather
  • and TOFU.

I’ve found that many people who violently dislike tofu, of which there are many, actually enjoy it when it’s been thrown on a grill because it’s crispy on the outside and soft on the inside. Marinate slabs of tofu for a few hours in a ziplock bag with whatever flavors you like — soy-sesame concoctions are usually a favorite — and then put it on the grill and let it get a little on the blacker side. Meanwhile, cook down the leftover marinade. When the tofu starts to blacken a bit pull it off and eat it with the leftover sauce. It might (just maybe) surprise you.

Grilled Tofu

And ask Ev to come over and fix you a meal.  There’s a good chance he’ll do it, and there’s an even better chance you’ll like it.

Ev at the Grill

For a few more coal-tinted ideas, check out Olaf and His Meals from last year’s harvest.