Check out what arrived in the final delivery of pre-season.
These greens were really wet, so I spread them on the table to dry before stuffing them back in their bag and into the crisper.
We ate these for Wednesday supper sautéed with raisins and walnuts. The stems were in good enough shape to reserve for stir-fries. That’s okay, I’ve got plenty of stuff in the freezer to get through.
I want to find out more about hydroponics. It sure does produce some pretty lettuce and salad greens through the winter. But water and sun alone can’t grow plants, so what goes in the water? I imagine the sustainability of hydroponics varies widely depending on the sources of nitrogen and minerals used.
In the meantime, check out the beautiful baby arugula and romaine.
I’ve defrosted some goat cheese, and I hope to make a yummy goat cheese, walnut, arugula salad soon. Maybe with strawberries, too.
Who am I kidding? The strawberries won’t last that long. I washed, chopped, and froze them Wednesday.
I think they’re half gone already. Frozen strawberries make the best treats!
Apples are good treats, too, and I’m happy to have this bunch.
(But frozen strawberries are better.)
I didn’t like Brussels sprouts before eating local ones. I chop them in half and sauté them in butter and add a little vinegar at the end. They’re pretty much little cabbages, so that’s how you cook them.
Eggs and bacon!
It’s bacon! I love bacon, and I recently read in Cooking Light about baking bacon instead of frying it. You need a wire rack and an oven pan for the grease to drip into. You put the bacon on the rack and the rack and the pan in a 400 degree oven for 20 minutes or so. The heat is even so you don’t have to flip it. Can’t wait to try! When I do, I’ll reserve the drippings and maybe cook the Brussels sprouts in those.
On a recent jaunt through my freezer, I unearthed some frozen egg whites and put a couple in the fridge to defrost for candied pecans with this half-pound bag. That seems like a reasonable amount of candied pecans; usually I make big batches and have the hardest time not eating vast quantities. Candied pecans are up there with caramel corn and Thin Mints in terms of things I can’t stop eating.
The recipe is easy. Whip up an egg white or two with a tablespoon of water and some vanilla added for fun. Toss the pecans in the egg white mixture and then roll in a mix of sugar and cinnamon with just a little salt. Bake them in a 250 degree oven for an hour, stirring every 15 minutes. Yumminess!