When I zoomed out of the house, headed to the market, on Saturday the sky looked like this.
Which meant I put the petal to the metal and proceeded to race the rain downtown. It ended in a tie. Big fat drops hitting the sidewalk when I jumped out of the car. Which meant the camera stayed in the car. But I did not. I had plans. Plans that included produce.
Red leaf lettuce for salads. Radishes for roasting.
Cauliflower and kale for a new spin on lunch this week.
Sugar snap peas because I had never bought them before.
Chioggia and golden beets for roasting.
Two bunches of chard because last week I only bought one and I forgot how much it wilts down.
A dozen eggs because they were arranged so nicely in the carton.
And of course peonies. Because life is short.
I am going to give you the details as the week progresses on everything I make. So far, I have sauteed the sugar snap peas in a very hot skillet with some olive oil, salt, and pepper. Divine. It is one of life's mysteries that I have never made them before.
one of my favorite things to do with my grandmother was to sit on the front porch and shell peas with her. I think I ate as many as I shelled, so sweet when raw, can't stand them cooked. She'd sing her hymns while she shelled those peas into a enameled colander in her lap. Sweet peas, sweet memories.
Posted by: Joan | 06/09/2015 at 12:06 AM
Your "recipe" for roasting veggies is not a staple part of my culinary bag o' tricks............so do continue to share!!!
Posted by: Sharon Walworth | 06/09/2015 at 06:37 AM
Sugar snap peas are excellent (pod and all) eaten raw. I never have any left over to cook with.... :-)
I don't eat the end with the little cap (where the pea pod came off the plant), but the rest? Yum.........
Posted by: Vicki in Michigan | 06/09/2015 at 06:58 AM
I want to hear about the roasted radishes--I've never thought about roasting them
Posted by: Janet | 06/09/2015 at 07:12 AM
Culinary education week! Yea!!
Posted by: Caroline Berk | 06/10/2015 at 08:40 AM