(Among many other things, of course!) The Benson Place in Heath is taking orders and scheduling pick-ups right now, so get in touch with them quick if you want a box of blueberries and you haven't yet. If you have any freezer space to spare at all, blueberries are wonderful to put up. Super easy to freeze and great in many uses through the winter: waffles, pancakes, cobblers, crisps, pies, smoothies, popsicles... My husband loves a sprinkling of frozen low bush blueberries (the small ones) over a bowl of Snow's Ginger ice cream.
Here's a past post on how to freeze them.
Thursday, July 28, 2011
Tuesday, July 26, 2011
Potato Salad with Fennel and Herbs
This a delicious no-mayo potato salad, great for parties and potlucks. It is particularly good with fresh new potatoes, which are just showing up at markets now.
2 lbs new potatoes, cubed
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
1 cup finely chopped fennel
1 large shallot, minced
1/4 cup olive oil
Salt and pepper to taste
Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and cool.
When the potatoes are cool, combine them with all the other ingredients in a large bowl, stirring carefully so the potatoes don't break up too much.
Refrigerate until ready to serve. Serve cold or room temperature.
Serves 6-8.
2 lbs new potatoes, cubed
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
1 cup finely chopped fennel
1 large shallot, minced
1/4 cup olive oil
Salt and pepper to taste
Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and cool.
When the potatoes are cool, combine them with all the other ingredients in a large bowl, stirring carefully so the potatoes don't break up too much.
Refrigerate until ready to serve. Serve cold or room temperature.
Serves 6-8.
Saturday, July 23, 2011
Simple Fennel Salad
Raw fennel sliced thin makes a nice salad, especially when served cold. Here it's very simply prepared with a little parsley, lemon juice, and olive oil.
1 medium-large fennel bulb, thinly sliced or finely chopped
1 tsp lemon juice
1 tsp good olive oil
1/4 cup finely chopped parsley
Pinch or salt
Combine all ingredients in a bowl and toss to coat. If not serving immediately, refrigerate.
Serves 2-3.
Variations: Add shredded carrots or julienned cucumber to the salad.
1 medium-large fennel bulb, thinly sliced or finely chopped
1 tsp lemon juice
1 tsp good olive oil
1/4 cup finely chopped parsley
Pinch or salt
Combine all ingredients in a bowl and toss to coat. If not serving immediately, refrigerate.
Serves 2-3.
Variations: Add shredded carrots or julienned cucumber to the salad.
Grilled Marsala Vegetables
Another seasoning option for mixed grilled vegetables. Use whatever combination you like, depending on what's available: mushrooms, eggplant, zucchini or summer squash, peppers, onions, etc. I like to include onions in nearly any combination because they're so good.
I made this with onions, the first eggplant from my garden, and shiitake mushrooms from the farmers market.
6 cups mixed seasonal veggies, in chunks
2 Tbsp marsala
2 Tbsp olive oil
Salt and pepper to taste
Toss all ingredients in a bowl to coat. Let sit 10-15 minutes (more if you like).
Grill in a grill basket over medium heat, stirring occasionally, until vegetables are tender and nicely browned/blackened in places, about 20-30 minutes (note that smaller chunks cook faster and bigger ones take longer).
Serves 3-4.
I made this with onions, the first eggplant from my garden, and shiitake mushrooms from the farmers market.
6 cups mixed seasonal veggies, in chunks
2 Tbsp marsala
2 Tbsp olive oil
Salt and pepper to taste
Toss all ingredients in a bowl to coat. Let sit 10-15 minutes (more if you like).
Grill in a grill basket over medium heat, stirring occasionally, until vegetables are tender and nicely browned/blackened in places, about 20-30 minutes (note that smaller chunks cook faster and bigger ones take longer).
Serves 3-4.
Grilled Lamb Chops with Marsala and Rosemary
Still hot out...still grilling. These were great!
2 large or 4 small lamb chops
1 Tbsp marsala
1 Tbsp olive oil
2 tsp finely chopped fresh rosemary
1 tsp salt
Pepper to taste
Rinse the lamb chops and pat dry. Combine all other ingredients in small bowl or jar, then liberally spread the mixture all over the lamb with a pastry brush or spoon. Let sit 10-15 minutes at room temperature.
Grill the lamb over a hot fire for 4-5 minutes per side for medium rare.
Serves 2.
2 large or 4 small lamb chops
1 Tbsp marsala
1 Tbsp olive oil
2 tsp finely chopped fresh rosemary
1 tsp salt
Pepper to taste
Rinse the lamb chops and pat dry. Combine all other ingredients in small bowl or jar, then liberally spread the mixture all over the lamb with a pastry brush or spoon. Let sit 10-15 minutes at room temperature.
Grill the lamb over a hot fire for 4-5 minutes per side for medium rare.
Serves 2.
Friday, July 22, 2011
Balsamic Grilled Zucchini
Very simple and easy. You can use this same recipe for summer squash or eggplant once it comes in (soon!).
1 lb zucchini, topped and tailed
2 Tbsp olive oil
2 Tbsp balsamic vinegar
Salt and pepper to taste
Cut the zucchini into 1/2-inch thick slices - either round or lengthwise, depending on the shape of your squash. The idea is to be able to lay it on directly on the grill without it falling through. For those slice with skin covering one side, peel some off or score them to let the marinade in. Lay them out in a single layer on plate.
Mix the olive oil, vinegar, and salt and pepper together. Using a pastry brush or spoon, spread it generously on both sides of the zucchini. Let sit for 10-15 minutes.
Grill over medium-high heat for about 5 minutes per side, until nicely browned in parts and tender throughout. Serve hot.
Serves about 2.
1 lb zucchini, topped and tailed
2 Tbsp olive oil
2 Tbsp balsamic vinegar
Salt and pepper to taste
Cut the zucchini into 1/2-inch thick slices - either round or lengthwise, depending on the shape of your squash. The idea is to be able to lay it on directly on the grill without it falling through. For those slice with skin covering one side, peel some off or score them to let the marinade in. Lay them out in a single layer on plate.
Mix the olive oil, vinegar, and salt and pepper together. Using a pastry brush or spoon, spread it generously on both sides of the zucchini. Let sit for 10-15 minutes.
Grill over medium-high heat for about 5 minutes per side, until nicely browned in parts and tender throughout. Serve hot.
Serves about 2.
Thursday, July 21, 2011
Cucumber Basil Salad
Cool and refreshing...again, tomatoes welcome as an addition.
4 cups diced cucumbers (peeled if desired)
1/4 cup finely chopped red onion
1/4 cup chopped sweet basil (or more if desired)
1 Tbsp red wine vinegar
1 Tbsp olive oil, preferably a nice fruity one
Salt to taste
Toss all ingredients in a bowl. Refrigerate until ready to serve.
Serves 4-6.
4 cups diced cucumbers (peeled if desired)
1/4 cup finely chopped red onion
1/4 cup chopped sweet basil (or more if desired)
1 Tbsp red wine vinegar
1 Tbsp olive oil, preferably a nice fruity one
Salt to taste
Toss all ingredients in a bowl. Refrigerate until ready to serve.
Serves 4-6.
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