June starts out with promises that are quickly lost along the way. The weather is nice, warm but not to hot, yet. School is coming to a close with hopes of a trip to the beach or a lake. Gardens are beginning to offer a harvest to enjoy. And for some vacations are being planned. Then humidity, weeds and overbearing heat take over! June and July for that matter, are the two toughest months in East Texas for comfort, as we join Sherry for In My Kitchen.
There simply was not enough time with full time work and a long commute. But it is a very good thing we do not have to survive on what I do grow. Because this year so far has been low yields with proficient weeds. So weedy in fact a couple of crops have been lost to the weeds. In my humble opinion if food grew as well as the weeds (which seem to have a built in survival mechanism) there would be no hunger. Since I garden for enjoyment as well as for food, the decision was made to begin using weed fabric to help keep the weeds at bay. I am also hoping that I will be using less water to irrigate the beds.
And there were a few changes in the kitchen...
And for a lark I measured my work space! Yep, 27 inches. One thing is a given, when you only have 27 inches, you become very organized! One way for me was to organize my kitchen placing the small kitchen appliances on wire shelving so that I was not using any of the 27 inches when using these appliances. Each appliance (slow cooker, food processor etc.) sits on the shelf, and is plugged in, ready to go. They are used right where they sit, leaving the counter space for food prep. Honestly this made all the difference between a smooth operation and frustration.
Truth is, our meals had become tried and true, which can and does lead to boredom, and the reason for those cookbooks. Inspiration is often my missing ingredient! Regarding cooking from the garden, we have replanted cucumbers, beets and zucchini. Green beans will get a second planting, and we will plant Chinese style pea pods later when the weather cools. I have harvested garlic and will get that chopped and frozen, here soon.
And while I have not read The Blue Zones Kitchen cover to cover, I have already begun growing Japanese Sweet Potatoes. One of the recipes we have tried is Rice with Sweet Potatoes....and I have to say, I quite like it! The organic potatoes I picked up at my market however are the light tan flesh, and I do hope to find the purple flesh variety here soon. I was pleased to find this book, as we had enjoyed the documentary about a year ago.
So did I develop any new recipes?
This Lemon-y Chicken and Onions dish is so good. Tender chicken breast meat smothered in lemon and thyme onions. It goes perfect with small yellow potatoes.
Let's Talk Quinoa, what's in your pantry? True confession, I am really late to the quinoa club. But one of the things I have take not of is that as we age, protein is more and more important. And this grain is a frugal way to make sure you get your share. And while I don't have a ton of recipes, using quinoa, I have found I really enjoy it mixed with brown rice as a side dish.
Loaded Vegetable Lentil Soup. Yes another sipping soup, but the perfect soup to offer those you think they don't like lentils...(yes, I did mention this recipe last month)
What will July bring? I will be attempting to recreate my husband's favorite condiments currently purchased at the market. For a couple of reasons, one being cost! Condiments are outrageous in price. But being able to recreate them using whole foods, just might be fun!
And this post that may be of interest:
The Amish Cooks Anniversary Book. The true accounting of Amish life and written by mother and daughter. This book spans 20 years. While the mother (Elizabeth) wrote the column for many years, up to her passing. Her daughter (Lovina) took up the task to honor her mother. This book is the last 10 years Elizabeth wrote the column and the first 10 years after Lovina took over. This family is amazing! This book was borrowed from my local library.
And that brings June to a close, what happened in your kitchen?
#wholefoodingredients
#scratchmadefoodforyourfamily
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