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Posted
1 hour ago, rps said:

Nancy and I have subscribed to a local farm operation. Every other week we receive a bag of whatever veg has grown or has been sourced. Last time the delivery included the egg plant I put in two post meals. This time we have a plethora of poblano peppers and tomatillos. Don't know why, but it is what it is.

Roasted salsa verde is on my horizon.

I think I will sous vide a pork tenderloin then sear it and some potato shreds on the flat top tonight. The lettuce that was included (of course) will be the base for the radish and orange salad.

Film at 11.

I did a CSA a couple years ago, two years in a row. I really enjoyed the variety of produce. It made me try a lot of new things (like Bok Choy), and it forced me to work with what they gave me each week. It's a pretty cool deal. Very nice folks too. Thought about doing it again this year but hemmed and hawed until I missed the cutoff.  Kinda wish I'd done it now.

John

Posted

This plus garlic, chili powder and cumin just went on a merry go round ride.

 

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Posted
2 hours ago, Terrierman said:

Stop picking on me.😭

               All right. At least you responded :) . One down one to go. Wonder how long that will take?

"We have met the enemy and it is us",

Pogo

   If you compete with your fellow anglers, you become their competitor, If you help them you become their friend"

Lefty Kreh

    " Never display your knowledge, you only share it"

Lefty Kreh

         "Eat more bass and there will be more room for walleye to grow!"

BilletHead

    " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting"

BilletHead

  P.S. "May your fences be short or hope you have long legs"

BilletHead

Posted

Learned something today. I made the salsa this morning. While doing prep just now, I discoverd it oxidizes like guacamole. Ugly brown stuff. I will make another batch just before dinner.

Posted
9 minutes ago, rps said:

Learned something today. I made the salsa this morning. While doing prep just now, I discoverd it oxidizes like guacamole. Ugly brown stuff. I will make another batch just before dinner.

          Would fruit fresh work on it like it does on peaches and apples?

"We have met the enemy and it is us",

Pogo

   If you compete with your fellow anglers, you become their competitor, If you help them you become their friend"

Lefty Kreh

    " Never display your knowledge, you only share it"

Lefty Kreh

         "Eat more bass and there will be more room for walleye to grow!"

BilletHead

    " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting"

BilletHead

  P.S. "May your fences be short or hope you have long legs"

BilletHead

Posted
36 minutes ago, BilletHead said:

          Would fruit fresh work on it like it does on peaches and apples?

It might. I do not know, but probably. Fortunately I have more  tomatillos, poblano, and cilantro.

Posted

Ok. Second batch of salsa verde on pork tenderloin with potatoes and veg.

 

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Posted

Did brats on the grill tonight with kraut and mustard. Haven’t had one in a long time and it were tasty!
DF11F915-E433-4BC4-A599-E0284F1EF230.jpeg

Followed up with some of last year’s ground cherries in a puff pastry. Tasteetoo!

209D07FF-E5AB-4430-A7E5-B723652ABC99.jpeg

 

John

Posted
On 5/15/2020 at 4:04 PM, rps said:

Learned something today. I made the salsa this morning. While doing prep just now, I discoverd it oxidizes like guacamole. Ugly brown stuff. I will make another batch just before dinner.

Good info

"Honor is a man's gift to himself" Rob Roy McGregor

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