|Yellow Wax and Romano Beans pouring out of the garden|
|First harvest of Sunburst Pattypan Squash|
|Door County sweet cherries|
|How many cherries are in that cheek?|
|She's finally met her match.|
|Lottie's Birthday Box|
|Muffins and Preserves for the b-day girl|
|Local Fruits for Lottie|
We made it home last night in time to grill outside though it was still very humid in the evening. Black bean burgers on the grill, garden green salad with nasturtiums and homemade garlic herb dressing, and white beans with lamb's quarters was our menu. And yes, Ben pointed out that it was beans with a side of beans. Someone would have noticed somehow regardless. But I was really excited to finally prepare lamb's quarters, a common weed similar in flavor to spinach, which I first learned about during my chef-internship several years ago. It's in the same botanical family (Chenopodium) as spinach, beets, amaranth, and quinoa and is packed with easy-to-assimilate calcium, iron, phosphorus, and vitamins A, B2, and niacin. One can directly substitute lamb's quarters for spinach. I found a very simple recipe for white beans and lamb's quarters. Hot food on a hot day is not ideal, but it was good nonetheless.
|Freshly washed Lamb's Quarters|
Lamb's Quarters and Navy Beans
|I Eat Weeds and Beans|
2 t. grapeseed oil
3 c. navy beans cooked (canned or dried/soaked/cooked)
3-4 cloves garlic, minced
4-5 c. raw lamb's quarters (chopped if desired, but usually the leaves are fairly small)
Salt and Pepper
Heat a saute pan over high heat. Add oil and heat. Turn down to medium-high and add the garlic, saute quickly and avoid browning. Add the lamb's quarters and toss until wilted. Add beans and combine; cook until heated through and lamb's quarters are well-cooked, about 7-8 minutes. Season with salt and pepper and serve.
I'm still on a quest to rotate my freezer contents for the incoming harvest. Last week I found a gallon bag of apple butter about three shelves down. Between the seconds of apples I bought from a local orchard, the apples our friends gave us from their lone tree, the wild apples I harvested in a city park, and the wild apples I brought home from a camping trip, last year I preserved tons of apples in the form of dried, sauce (which I froze) and apple butter (which I partially canned and partially froze once I lost steam.) I've been incorporating the butter into baked goods, but this bag was more than I could imagine using in a dessert anytime soon. I recently got the idea to dry it into fruit leather, which Vera loves to eat. It took a couple of days (on and off) to dry completely, but ended with a nice tacky though safely dry texture. And it was nice and spicy to boot! I carefully peeled it off the dehydrator fruit leather trays--which I forgot to "grease," I cut it into quarters, rolled them up on some individual parchment rounds (separator sheets I'd saved from a package of GF tortillas that I'd intended to use for lining round cake pans), then stored them in a large 2-quart Mason jar. I will definitely make more fruit butter leather this fall--pears, pumpkin, apples. Can't wait!
|Homemade Fruit Rolls|
|Stored in an airtight container|