thoughtful consumption

Here are this week’s goodies:

plums, nectarines, peento peach, and blackberries

The peento peach is a tasty sweet variety. Nectarines are non-fuzzy peaches. I also got a pint of blueberries, but I passed them on to a buddy before this photo was taken.

I’ve peeled the plums and peach and am preparing to make plum-peach-blackberry mini-cobblers. The blackberries are nice and sweet.

Tuscan kale (still the best!) and broccoli

baby yellow squash and green beans

All this photo needs is a red slicer tomato in the corner to be the epitome of summer eats. The beans are a mix of two great varieties – Romano and rattlesnake. I cooked these yesterday. Green beans are so good reheated that I tend to cook mine right away and stash them in the fridge for later.

sugar snaps and carrots

I should have put a head of dark oak leaf lettuce in this picture. But it’s already in the spinner mixed up with last week’s romaine. So you’ll have to use your imagination.

eggs, breakfast muffins, and Mediterranean cheese

These muffins are such a nice breakfast treat. It’s great to have something that’s fast and savory instead of sweet. The Mediterranean cheese is amazing. It’s like a really strong, salty feta. If I had a magic wand, I would make some roasted dates appear and eat this cheese with roasted dates and honey. As it stands, I think we’re just going to snack on it till it’s gone.

I have some cooked beets in the fridge, so I ordered some sorrel and goat cheese to make my favorite treat – beets, goat cheese, and sorrel.

I also ordered a chicken. And roasted it. Check it out!

This is the first time I’ve been happy with a roasted chicken. I followed this recipe pretty much. The only real difference was I melted the butter, let it cool, and mixed some garlic chives before spreading it all over the bird. My bird was 3.25 pounds, so it only took 75 minutes. I basted the chicken with some olive oil and drizzled some olive oil over the veggies about half way through, too.

The garlic chives, thyme, potatoes, leeks, carrots, and onions came from Le Tre Lune’s CSA. Here’s what they looked like before getting roasted in chicken juices, butter, and olive oil.

I’m making stock from the chicken frame and leek, onion, and carrot scraps in a crock pot according to this recipe.  We’ll see how it goes.

Enjoy your food!