My goodness! June is flying by. Which means the summer is flying by. Which is crazy, since I’m still trying to figure out when spring came and went. But, there are advantages to summer, one of which is the abundance of produce we get. There’s nothing like good, in season fruits and veggies.
This week’s CSA found us with lettuce, sugar snap peas, new potatoes, and some baby leeks. We also picked up some broccoli and really tasty black raspberries. Mmmm. Raspberries.
Last week we stopped at a garage sale and picked up a mini Weber grill for $5. I had been eying them for a while, but couldn’t merit paying full price. When I saw one for so cheap that looked like it had been used only once, I practically whipped out the cash before I even asked Chris if it was a good idea. Happily he obliged. And yesterday we dodged the thunderstorms to head to the lake for an upstate NY style grill out. We made Cornell chicken [requires subscription for full recipe], which is a specific recipe that’s all over in the summer. Lions Clubs, Masons and Firemen barbecue half chickens around lunch in parks and field days for fundraisers. It smelled like home. Plus, with little new potatoes, how could we not make salt potatoes? We’ve got a bit to learn about grilling, but if all of our lessons taste like last night? Sign me up.
- Cornell chicken, salt potatoes and rosemary garlic white bean dip – I’m looking forward to more tasty dinners like this!
- Basil and garlic scape pesto with a side salad
- Stir-fried shrimp and Chinese noodle cake – This one is from one of our cookbooks, and I’m anxious to see how it turns out.
- Pancakes with strawberry rhubarb sauce – Hey, one person’s jam mistake is another person’s pancake topping.
- Double broccoli quinoa – Can’t wait to have this one again!
- We also made PW’s sweet cream and berries and yogurt cream and berries. If there wasn’t so much cream involved, you might even call them healthy desserts!