been cookin'

The weather has cooled off enough that we've actually been eating some warm food for dinner.

A few nights ago, I used up half a farm cauliflower, along with sauteed onions and edamame from the freezer in an Indian simmer sauce -- one of those jarred sauces that are really tasty. I supplemented the taste a bit by toasting cumin and mustard seeds before adding the onions. Later this summer, we'll have a few weeks of farm edamame, but they're not ready yet.

Two nights ago, I used farm broccoli, chopped kale, and garlic scapes, along with onions, to make a weird broccoli with bread crumb dish. The bread crumbs were mixed with farm parsley, some pepper, and a French herb mix, oh, and some Romano cheese. When all the ingredients were "well acquainted," I sprinkled on some lemon juice. The whole thing was fairly moist. Next time, I might mix the Romano in separately or sprinkle it on top, but the dish was fairly good anyways.

Last night, Mr. P made cabbage thoren. We had loads of farm cabbage (regular and napa) and a great thoren recipe. Given that we never see thoren on Indian restaurant menus, it's probably the reciped Indian dish we make the most. It has shredded coconut, toasted brown rice, and toasted seeds and it works as well with cabbage as it does with asparagus or green beans. Yum.

We served all dishes on brown rice, with a tasty salad to accompany.

Despite our massive salad consumption, we'll likely have leftover lettuce at the end of this week, so we may end up tossing it in favor of the next fresher batch. I guess this is a good year for green stuff! But tonight, we'll probably have a tasty salad, with additions from the grocery store, things that aren't in season yet or won't be -- peppers, shrooms, feta cheese, scallions (which are in season but we only got them one week -- maybe it was a "thinning" batch?).

And then tomorrow is another farm day -- hooray!