Roadside Produce Stands

One of my favourite things about summer is when the farm stalls start popping up in parking lots and along the main drag, not content to wait for the next farmers’ market to get all that great produce out to their customers. Sometimes it’s a single pickup truck with its bed full of corn or flats of foraged berries (if I’m ever near Sudbury in the summer, wild blueberries are a must). Sometimes it’s well-established farm booths, neatly organized with multiple products all protected from the sun and rain by pop-up tents. Whatever the style, the food is always much fresher and tastier than the stuff from the grocery store, which is usually picked when not-quite-ripe and shipped in instead of ripening properly under the sun. Due to ordering in bulk, grocery stuff is often cheaper, but you can’t beat the quality of the roadside stand.

Of course, due to our short growing season, the roadside farm stand is subject to seasonal and weather-driven fluctuation. Last year, when we had so rain that there was flooding and standing water in so many fields making it impossible to cultivate, there was a lot less available when it came to fresh local produce. Ditto the particularly dry years. But such is the way of the farm and garden.

Right now there’s a great variety of farm-fresh goods available. Garlic scapes are one of the first crops available around here in June, but the garlic plants keep growing flower stalks, so farmers can sell them for a good long time into summer.

Young carrots — true young carrots and not those “baby cut” fakeries available by the bag in the grocery store — are starting to become available now. The ones from my garden aren’t usually available until fall (if I tried to harvest now, they would look a lot like this), but most of the farms around here start their growing seasons early under the grow lamps.

The green onions are nice and crispy…

And zucchini are starting to become available! I’m particularly fond of the ones that grow in such interesting shapes, although they taste exactly the same. I’m trying to grow zucchini this year, but the chipmunks and earwigs love my gourds, so I historically haven’t had any luck. My friends, who generally have better luck than I, often have excess zucchini to gift me come fall, though. The kids love it, especially as zucchini sticks. The round ones pictured above are better shaped for stuffing, though.

We’ve been gorging on raspberries for a week or two now, but they’re still a personal favourite.

And most exciting at the moment, the corn has started to roll in! The local peaches-and-cream corn is my husband’s personal favourite, so we eat it in every form starting about now. Last night we just threw it on the barbecue whole on low for half an hour, and then peeled it and ate it off the cob. Delicious!

Fruits of My Labour

It’s that time of year when I start seeing the fruits of my labour (quite literally) in my garden. I always find this very exciting. You can plant as many seeds and seedlings as you want, take care of them as best you can, and sometimes they still don’t yield fruit. I can understand how this excitement can turn into outright dread if you farm for a living, but it’s a lot of fun when you garden for pleasure.

My self-seeded tomatoes are actually fruiting! I did have my doubts that they would produce anything at all. But I did start to see flowers a few weeks ago, and now there are some tiny rows of tomatoes growing. I wasn’t sure what kind of tomatoes these would be (since even when you buy them from a garden center, they can get the variety wrong), but these are definitely a cherry tomato of some sort. Since that was exactly what I wanted, I could not be happier. The next question is, what colour will they be?

Over in my long skinny garden by the fence, the large gourds aren’t showing much yet (although there are some promising bulges near the flowers), but the cucumbers are starting to bear fruit. They’re still in their tender young stage that I know is terribly tempting to rodents and earwigs alike, but I have hope that I may be able to make some home-grown pickles come fall.

Shrimp and Asparagus on Steamed Rice

I actually had a moderately successful weekend! First, I got my tomato plants caged before both the exceedingly hot weather and the related thunderstorms rolled in:

That’s eighteen tomato plants, but except for the two that my friend gave me (on the far right, closest to the front), I have no idea what kind they will grow up to be, because they self-seeded. They are coming up nicely, though, and they’re starting to flower, so that hopefully means that they’ll be yielding fruit soon. Now all that’s left to stake or cage is the eggplants, but I’m in no huge rush since they’re not even flowering yet so I don’t have to worry about the weight of their fruit dragging them down.

You might have noticed that there’s a lot more green to the garden than last time I wrote about it. The potato plants have come up nicely, but some other weed has decided that my garden is an absolutely lovely place to try to take over. I’m going to go on a weed-pulling spree as soon as the current heat wave breaks — it hit 48°C (118.4°F) with the humidex yesterday, and I’m just not made for that kind of temperature. The weeds can wait.

And after a string of highly unsatisfying meals, I managed to successfully pull together a lovely light dinner of shrimp skewers with butter and garlic, and asparagus with olive oil and salt. Except for the rice, this supper was all cooked quite quickly on the back yard grill, meaning that I also managed not to heat the house up too badly. Grilled shrimp and veggies is so easy, I’m not entirely sure why I don’t think to do it more often. Perhaps it’s a mental block left over from my childhood? When I was a kid, the barbecue was for hot dogs, hamburgers, and steak, with the occasional foil packet of potatoes thrown in for good measure. I really need to re-think what I can do on the grill to make the best use of it this summer.

Mushroom-Free Loco Moco

I’m still trying to get back into cooking proper meals, instead of fast food or whatever I can throw together in a pinch as I was during con crunch. Tonight I made Loco Moco, but my own version which basically uses ground beef instead of hamburger patties, but keeps the rest of the recipe more or less the same. I just find that it’s easier to eat that way — and, more importantly, that my kids make less of a mess if they don’t have to cut up the burger.

My brother-in-law was over for dinner, and he vehemently abhors mushrooms, so I had to make further changes to Guy Fieri’s recipe in order to make it palatable to everyone. Basically, I just skipped the mushrooms, and it was all good (if not as flavourful). I also wanted to make it a bit healthier by adding more veggies in the form of additional tomatoes and stalks of asparagus — it’s much easier to persuade my kids to eat their greens if they’re covered in sauce of some sort.

Look Ma, I Cooked!

What with ComicCon prep taking up 99% of my time, it seems like forever since I’ve been able to spend any time in the kitchen. Well, last night I actually was able to squeeze in a quick meal: nachos.

That’s Tostitos (yes, I know, not very authentic, but this whole dish isn’t, so never mind that) topped with ground beef, green onions, homemade salsa, chopped tomatoes, cheddar cheese, with a large dollop of sour cream on the side. Of course, this being me it had to be lactose-free cheese and sour cream, but it was tasty nonetheless.

New Stove!

I have a new stove! Well, okay, new to me. A friend of a friend was replacing her perfectly-functional old stove to get a fancy new one. She found out that I was looking for a stove to replace my old one, which was starting to develop… Issues. It was a really fancy-schmancy stove back when it was new like thirty years ago. It had panels on the top you could switch out so that it became a griddle, or a grill, or a special burner for a wok. But the oven was only large enough for a single cookie sheet to make room for the surface-level fan, and the drawer underneath was sacrificed for that as well. The light socket in the oven had something wrong with it, so the oven light bulb would burn out within days every time. And, most importantly, the oven didn’t keep a consistent temperature, which makes it really difficult to bake.

So here’s my new stove! It doesn’t match the rest of my black appliances, but I don’t care. It’s immaculate and runs reliably. The oven runs about 25 degrees F hot, but since it does so consistently I can compensate. And I actually have an oven light now so I can check for doneness without having to open the door!

One of these days I’ll be able to afford an electric, non-glass-top double oven… Maybe I’ll get one when I finally get my dream kitchen (which will probably be only in my dreams). Until then, this stove is fantastic!

Tonight I tested the stove out with a simple dinner of teriyaki salmon with steamed spinach on rice. I bought the salmon in one of those budget $10 freezer packs, and it was… Okay. Not bad, but a little bit dry. I think if I use this kind of salmon again it will be in something like a casserole that disguises the texture a bit better. But for a dinner for three adults and two kids (my brother-in-law was over) for about $13, it wasn’t half bad. Fresher fish would have been better, but this was definitely acceptable.

Leftover Chicken Salad

Last night was leftovers night, the day when I try desperately to finish off the last few odds and sods in the fridge to make space for new ingredients. For some reason, there always seems to be a bit of chicken in there when it comes time for a clean-out, either from rotisserie birds from the store or, more commonly, chicken thighs or breasts roasted at home. While chicken bacon quesadillas are generally an option preferred by my kids, I don’t always have tortillas around, so another thing I like to make is leftover chicken salad.

Honestly, it’s one of the simplest things in the world to make. I wash and cut up the lettuce (or spinach, or greens mix — whatever we’ve got), and I’ll wash, peel if necessary, and chop up whatever veggies haven’t yet turned — that means usually some carrots, cucumber, and some avocado if we’re really lucky. I’ll also chop the leftover chicken into bite-sized pieces, and add some slices of hard-boiled egg on top. If we have cheese that needs to be eaten up, we’ll often grate/crumble a bit and add that too. Then everyone adds whatever dressing they like; we usually have Greek tatziki, bacon ranch, zesty Italian, Ceasar, and a couple of homemade vinaigrettes kicking around the fridge. Of course, Thing 1 for some reason hates the texture of lettuce, and hence ends up with a plate of cut up veggies, chopped chicken, and a hard-boiled egg. It’s nothing fancy, but it is a tasty, healthy meal in a pinch!