Summer is HERE. How do I know this? Well, there’s a big shiny thing in the sky scorching the earth, children are screaming and the air is filling with swarms of flying, biting things. It’s either summer or the end of the world.
I get less and less inclined to create a weekly menu in the summer for some reason. And now that I have this vegetable garden my meals often revolve around what happens to be edible that night. Cabbage worms for instance. They look pretty good. And those striped cucumber beetles!
The other night for instance we were supposed to have Kale. The Kale was looking great a few days earlier. However, when I went out to pick it before dinner the Kale was covered in gross, green cabbage worms. Or more precisely the pig faced cabbage worms had a tiny bit of Kale stuck to them. I was not eating the worm infested Kale. I sprayed it with a biological spray and have my fingers crossed it’ll come back. Even though according to the fella nobody really likes Kale.
So I moved onto the more pest tolerant Swiss Chard and beet tops and used those instead. A few carrots were ready to be picked so I grabbed some of those, chopped them up into matchsticks and sautéed them with the greens, finishing it all with a bit of peanut sauce.
By the way. These are my carrots. They are beautiful. It just about killed me to chop them up and eat them. If I could have gotten away with wearing them as a necklace I would have. But I’m not Lady Gaga and I usually can’t pull off food fashion.
What was I saying? Right. Menus. In the summer, I’m happy to make light meals, sort of unstructured (i.e. mishmash) bits of whatever is in the garden and the fridge. So that’s what I’m doing this week. No menu. No plan. Just a free wheeling, happy-go-lucky, come what may first week of summer free for all.
Besides, lucky me, has received a couple of cookbooks to review so I need a week or so to try out a few of the recipes and decide if they’re recommendation worthy or not. Since one of the cookbooks is by one of my favourite food bloggers Alice, from Savory Sweet Life I’m pretty sure she’s going to get a glowing review. Alice, if you remember is the one who introduced me to the microwaved potato chip from yesterday’s post. She’s also responsible for the delicious garlic cheese bread I link to every so often in my weekly menu.
I know we’re going to have some steak, maybe some crabs legs on the BBQ and there are several beets ready to pick in the garden. But beyond that … dunno.
I guess it depends on what the next infestation is and whether or not it’s big enough to BBQ.