Emergency Rations

As you may (or may not) have guessed from the complete lack of posts recently, things have been hectic.  The consequences of this stretch of mayhem are as follows: our regular writer’s fingers are officially tapped, so this post will be brought to you by the “ever supportive husband”; some posts in the next series may look like they happened weeks ago, and they did; cooking has been hard, and the time spent in the kitchen has been total utility; and we have accumulated a giant pile of food that needs to get used, stat.

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Since we both got a glorious work free night, which happened to coincide with our share pickup, we decided to take care of this food pile all at once by making a couple of soups and sauces and freezing everything.  The one night cooking marathon included:

  • Cucumber-melon soup
  • Summer squash soup
  • Tomato sauce
  • Zucchini and cherry tomato frittata with mashed potatoes (dinner)

We’ll post updates on the rest of the things soon, but here is the recipe for the squash soup:

  • Olive oil
  • 1 1/2 Pounds Pattypan Squash (commonly known as Flying Saucer Squash)
  • 1 Medium Onion
  • Cumin
  • Curry
  • Ginger (powdered)
  • 4 Garlic Cloves
  • 4 Cups Vegetable Broth
  • Salt and Pepper

Start by toasting the cumin a little, then add the olive oil, garlic and onion.  Sauté until the onions are translucent and then add the curry and ginger.  Add the squash and cook until softened.  Add the vegetable broth and bring to a boil, then simmer for about 15 minutes.  Remove from heat and puree (an immersion blender really comes in handy here).  Adjust seasonings and add salt and pepper to taste.

This was really pretty simple to do, and since we had an ingredient surplus we were able to freeze enough for a few meals.  The next time the blog goes silent, you can bet we’ve hunkered down and are breaking into our new emergency stockpile.

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.

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