07.24 At The Kitchen Table

Lettuces, then strawberries, then blueberries, raspberries, blackberries, cucumbers, zucchini, eggplant -- now tomatoes and peaches. I've been in love with them all to the exclusion of all else at some point this summer.
HOW I want to show you all what I'm up to! But, if you remember, I mentioned a while back that I was having technical difficulties ...

We started the summer with the refrigerator going out. I replaced it with a beautiful samsung four-door french door model -- you know the one -- the kind with the refrigerator bit up top and the freezer down below, with a middle refrigerator drawer just for What's-His-Name's lunches so he quits fussing about too many veggies getting in his way. I have finally gotten used to it, but if you are considering getting one, I would recommend that you find a friend who has one and take a look at it FILLED. It really does take some getting used to.

Since we had to get a new refrigerator, it only seemed reasonable to get a range at the same time. I've learned that if you are planning on getting a matching item, you'd better get it now or not at all -- things are discontinued all the time and without notice. (Aaargh. And that's all I have to say about that.) So we did.

Note, if you are getting a new range:
Get a convection range if you can.
If it has any kind of touch screen, go the extra bucks and get the glass screen.
Check the measurements WITH the handles and make sure they don't block your cabinet door from opening...

Sigh.

And now, it's the computer.  I've been fighting with that thing for a while now and have long been saving either for a new computer, a second camera, or a trip to outer space. (They all cost about the same...) Well, I guess I'm just lucky that the space shuttle is not running any more and that I really don't NEED a second camera, because my computer is giving me fits.

Note -- (well, more of a question, actually):
Is the phrase "giving me fits" strictly a southern phrase, in the same category as "pitching a fit"? Hopefully y'all know what I mean...

Anyway. The time has come. I am going to order my new computer tomorrow, and will hopefully have it by Thursday(?), and will hopefully THEN have photos and all kinds of good stuff to show you.

Hopefully.


Meanwhile, let me let you in on a great kitchen secret or two:

• Don't store your tomatoes in the refrigerator -- keep them on the counter. If they are ripe, just don't let them get in the sun.

• Don't be afraid of weird looking tomatoes. Many of the heirlooms are wonderful! Our new favorite this year is Nyagous, a small Russian black heirloom tomato. FABULOUS!

• The best way to eat a tomato -- slice it, sprinkle with a tiny bit of salt (or not), eat.

• The second best way to eat a tomato -- slice it, top with couple of fresh basil leaves, top that with a slice of fresh mozzarella -- sprinkle with a tiny bit of salt, let stand for 15 minutes to an hour (room temperature) and then drizzle with a tiny bit of really good balsamic. Eat.

• The best way to eat a peach -- slice it, sprinkle with a tiny bit of sugar (or not), eat.

• The second best way to eat a peach -- slice it, sprinkle with a tiny bit of sugar, top with a scoop of homemade peach ice cream, top with a spoonful of homemade raspberry jam. Eat.

Get the picture?

Now -- here's a scene from the Farmers Market on Market Square last weekend . I was really not feeling well that morning, but these guys cheered me up so much I felt better!  I had to use my phone to get the video, so it isn't all that great, but if you listen closely for the song you'll be humming it the rest of the day. :-)


Dancing in the Square With A Long-Legged Girl from Linda M on Vimeo.

07.15 At The Kitchen Table

It's hard to believe that it is already the middle of July, which, in my mind, means that summer is exactly half over. I don't care what the official calendar says, summer is June-July-August, and halfway through July means halfway through summer.
That means that farmers market season is also nearly half over. And here I sit, not having blogged nearly enough. You would never know by reading this blog that I really HAVE been faithfully shopping locally, learning about food, meeting the farmers, cooking, and eating. And eating and eating and eating.

So, tonight I pulled out the computer and sat down at the kitchen table, determined to make amends, That's when What's-His-Name walks into the kitchen and asks, "What cha' doin'?"

"Blogging."

"About what?"

I look even more determined. "Eggplant."

"Huh." He is standing very still now. "Well, I like eggplant."

"Me, too."

"Well, okay. That's nice. Have fun."

NOW I've completely forgotten what I was going to say about eggplant, because all I can really think is that I like eggplant. Period. I never knew I liked eggplant, because it wasn't something we ate at my house growing up. (What's-His-Name wasn't raised eating it either. The other evening, while we were competing over a platter of fried eggplant, we decided that we really MUST confront our mothers about this issue.) I had eaten eggplant parmesan at an Italian restaurant once long ago, and it must have been really bad, because I recall the eggplant having a rubbery texture and a taste too close to liver for comfort. It wasn't until last summer when our New York Italian son-in-law fixed HIS eggplant parmesan for us that I realized how mistaken I'd been. Eggplant tastes NOTHING like liver and the texture is soft and fluffy -- when cooked right it tastes like a deep fried cloud. (Cirrus-ly...)

Still, I don't have much to say about eggplant.

Except that I like it. Eggplant is good.

Amen.

Easy Fried Summer Veggies

This is the easiest and best way I've found to fry up eggplant, zucchini, patty-pan squash, green tomatoes, or whatever you have on hand. I always thought this was something everybody just knew how to do -- that it was learned in the south by osmosis or something, but I've found out that some people have NEVER FRIED VEGETABLES. Amazing. So, for the record, here's how it's done.

Clean and slice the veggies. Most are best sliced somewhere between 1/4" and 1/2" thick. Everybody has their own preference. You can leave the skins on -- italian eggplant has a very thick skin and is the only one I would peel (although, if I'm not cooking for guests I don't bother, and just cut the peel off as I eat!)

In a bowl mix together 1/2 to 3/4 cup milk (you can use skim, whole, or even buttermilk) and 1 large beaten egg.

On a plate pile up a big pile of our secret ingredient -- seasoned breadcrumbs (For store-bought, I like to keep DeLallo's Italian Seasoned Bread Crumbs on had, but if you have the time and inclination, it is really easy to make your own using leftover bread, salt, pepper, seasonings, and Parmesan.)

Dip the sliced veggies into the milk and egg mix, then dredge in the bread crumbs so that both sides are well coated. Put the breaded slices onto a nice big plate to sit for a few minutes while you get the oil ready.

Pour about 1/4" vegetable oil into a cast iron skillet and heat on medium high until it is hot. You can tell by looking at the oil -- it will start to move and shimmer a bit, and a drop of water dripped into it will sizzle and pop. Don't forget to jump back... And don't put too much oil in the pan...you don't want so much that it sloshes over the top of your vegetables as a rule, but don't panic if it does. REMEMBER -- this is not rocket science.

Be sure you have a nice coating still on your veggies. I will often sprinkle more bread crumbs over the top, just to be sure. Put the sliced vegetables into the hot oil in a single layer and cook until brown on the bottom -- just a few minutes. If the oil doesn't sizzle a bit when you put your first slice in, it isn't hot enough -- let it heat up for a minute more before you add the next slices. Turn each slice (a pair of tiny appetizer forks is my favorite little tools for this) and cook until the other side is brown.

Put the cooked veggies on a paper plate with several paper towels to drain while you cook the rest -- it will probably take several skillets to cook all you want, but don't cook more than you plan to eat, because it really isn't a great leftover. You can sprinkle with extra salt and Parmesan if desired -- eat hot!

I just love these eaten plain, but any can be dipped in sauces -- zucchini is really good in a nice dill mustard sauce; eggplant is good with a cool yogurt and cucumber sauce or with marinara; fried green tomatoes are good with southern sausage gravy.

(Cook's note: the cook is allowed to graze on any fried vegetable while standing at the stove. I would actually say this is a culinary imperative...)

Fourth Berries

Happy red, white, and blue day!

Blackberries, blueberries, raspberries, and strawberries mix together to make the most jammin' freezer jam of them all. Perfect to spoon on homemade vanilla ice cream to cool you down after spicy cookout food.