The last day of class was yesterday. In case you didn't catch that: THE LAST DAY OF CLASS WAS YESTERDAY!!!!! I have (almost...) officially made it through my first year of teaching. It's surreal. And it makes me want to sleep in/eat/drink.
Brian's friend Robbie is visiting this weekend. This led us to several cool spots (with el Todd-o, too). Friday: Meridian Pint, Taylor Deli, Black Jack at Pearl Dive, The Passenger. Saturday: American Art Museum and Portrait Gallery, Ming's for Chinese in Chinatown, the Sculpture Garden (see also: make your own Tinto de Verano), and then the Willard Hotel for Mint Julips.
We were the first ones to arrive at the Farmer's Market stand to pick up our vegetables this morning. We were there before they had even labeled the boxes. Last week's mishaps = redeemed!
What's in the box?
- Mint leaves
- Beets
- Romaine Lettuce
- Red Lettuce
- Chives
- Garlic Scapes
- Scallions
- Swiss Chard
What to make...
*Dinner for 4 - Grilled Steak with...
Appetizer: Apple/Bacon Salad
- 2 types of lettuce, chopped
- 1 pink lady apple, chopped
- 4 slices bacon, chopped
- Black pepper, to taste
Homemade Salad Dressing
A first attempt...
*Note: I only did this because I said I would last week.
- 1/2 cup olive oil
- 1/2 cup balsamic
- several shakes of Penzey's Ranch dressing spice (~2 tablespoons)
- 1/4 cup feta cheese
Directions: Make the dressing first. Toss the lettuce(s) in the dressing. Top with apple and bacon and black pepper to taste.
Side: Mashed Baked Potato
- 3 large potatoes
- 1/4 cup milk
- 2 tablespoons Garlic Scape/Scallion Compound Butter (see: Week 1)
- 1/2 to 1 cup(s) fresh Cheddar cheese, grated
- Chives, to taste
Directions: Peel potatoes. Slice into quarters. Bring potato to a boil, then simmer until they're soft (this takes about 20-25 minutes). Drain the water. Add: milk, compound butter, cheese, and chives to taste.
Side: Swiss Chard
- 1 bunch Swiss Chard
- 3 garlic cloves, minced
- Splash of olive oil
- 1/4 lemon (for the juice)
- Salt and pepper to taste
Directions: Making Swiss Chard is just like making Spinach. Throw the olive oil in a pan - throw the garlic in once that's heated. Add the Swiss Chard, then lemon juice. Salt and pepper to taste.
Side: Grilled Scallions
- As many scallions as you want/have
- Nothing else... assuming you have a grill up and burning
Directions: just throw them on the grill. They come out kind of sweet - not too overwhelming at all.
1. Put the vegetables in the fridge when you get home from the market - even if you plan to make them that day. I accidentally left a window open, and there was some wilting again this week, despite our early bird arrival to the market.
2. Ever tried Kraken rum? It's from Indiana (like Robbie).
3. Grilled Green Onion. It's okay to eat the bulb. Actually, it's pretty good. DO IT - I DARE YOU!
4. Penzey's Spices. They're the best, and there are shops all around. Site: http://www.penzeys.com/
5. "I could just eat this Compound Butter on its own" -- Robbie. "Brian, did you put Compound Butter on your steak?! You can do that!?" -- Todd.
6. Swiss Chard cooks like spinach, but it doesn't taste like spinach. It tastes like Swiss Chard. Do not be fooled. The End.
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