Tuesday, July 15, 2008

Country Kitchen....


I took this picture on Sunday after I picked it all fresh and brought it in for a big feast! We had company for supper (Erwin & Ana, long time friends of ours..) and it was soo nice to make a big meal from our field and share with some great folks! YES, some heirloom tomatoes are ready! Not many, so I won't be picking for markets until next week. They look like candy in a bowl! One new exciting one is called "thai pink egg" and they look like large pink pearls! Cucumbers are in full force, same with sweet onions and lots of new potatoes! I made a huge batch of cucumber salad, that Ben and I are still eating and will finish tomorrow! The pickling cucs make the best salad. Those slicing cucs have huge seeds and no flavour compared to the dills. It is simple folks: wash, peel and slice as many pickling cucs you desire. Create a salt brine. (water and salt, mix. Make it very salty to taste...) add your cucs and refrigerate. Should be overnight, but a few hours or half a day is ok. Drain and squeeze your cucs. You can rinse them if they taste to salty. All depends on your brine. Now, add chopped sweet spanish onions, chopped green onion, pepper, dolop of mayo and sour cream, mix and YUM! Throw in garlic and yoghurt and create another great summer taste with your quickly brined cucs! To make easy 'brushetta' or basic tomato salad, slice tomatoes, mix in minced garlic (our fresh garlic is potent, just a tad or you will burn your face!!!) olive oil, chopped green onion, mayo, shredded cheese of your choice and voila! A good topper for crackers or toast too! For our feast we also enjoyed boiled new potatoes tossed with butter, dill, salt and pepper and some sausages....(convincing myself to eat my pigs come fall!!!!!)