Ten Days of Little Celebrations – July 2016

Our July has been hot….a very summery month. My celebrations included.

Fireworks – but on July 9^th rather than on the 4^th. It was just when our local community held their event. We did buy a watermelon to enjoy on the 4^th of July – a typical food for summer celebrations.

“The Mother Nature” Award – I was so pleased to be recognized by the Howard County Conservancy for my volunteering with them. The contents of the goody bag (artisan bread and strawberry jam) was part of my little celebrations for about a week!

Photography with campers -  I’ve just finished 2 days of nature photography sessions with campers aged 5-12…and I am celebrating their photographs. I’m glad I’ve made it through the 2 very hot days too. Blog posts about the experience to come in the next few weeks.

Green Heron – I always celebrate seeing a bird in the wild that I don’t see very often…the green heron at Kenilworth is a good example. It was certainly the highpoint of that visit to the gardens.

Butterfly outreach – I volunteered to assist with butterfly outreach to 4 Montessori schools this month…one of which my daughter attended 20 years ago! I celebrated that the school is still going strong, much the same as it was when my daughter attended and the wonderful interaction with the children that are there now. They were all very interested in learning about butterflies.

Indoors, staying cool – We’ve had some very hot days recently and I celebrated most of them staying indoors with air conditioning – glad that I didn’t need to do anything outside!

Milkweed tussock caterpillars – Since I have quite a crop of these caterpillars at my house I have been able to photography them a lot this season. I’ll be doing an update soon since they are now even bigger than they were when I posted about them earlier this month.

Kitchen flooring – We have started the process to replace the flooring in our kitchen. It is 25 years old and needs to be done. I celebrated that my husband and I agreed easily on what we wanted and the materials have been ordered.

Carrot cake and Zucchini bread – This is two celebrations. I am using the bounty from my CSA to bake. I love having one of these for breakfast these days so the ‘celebration’ continues for more than just the day that I back. And I have bags of shredded zucchini in the freezer to make more!

CSA Week 7

I used up a lot of the week 6 squash by making 2 batches of zucchini bread – one as little cakes which I have been enjoying for breakfast.

I also used the week 5 bunch of carrots to make a carrot cake. I didn’t make icing for the cake – so it will work for breakfast as well. Needless to say, with only my husband and I around more than half the baked goods are now in the freezer! Otherwise I did well eating up the veggies from week 6 – only some carrots and cucumbers were left when I went to pick up the next share.

The medium share at our CSA this week was ‘heavy’ both in terms of size (two bags again) and weight (included 6 pounds of squash and 3 pound of cucumbers). Starting up at the upper left corner and working around the picture below clockwise: cucumbers, onions, carrots, summer squash, chard, basil, lettuce, and kohlrabi. The hotter days will reduce the greens in a few weeks but now we have plenty for salad stuff: lettuce, carrot tops, basil, and chard.

I’ve already decided to shred the squash and freeze it in 2 cup portions. 6 pounds is a lot of squash! It will take up less space to freeze in that form than baking it already into zucchini bread to freeze. I might do something similar with the carrots although I haven’t gotten tired of carrot raisin salad yet.

Beautiful Food – January 2016

It’s been cold this past month. That has translated into beautiful foods that are warming. Even my light lunch of stuffed pitas and cucumber slices had a little warmed from the toasted pitas. The stuffing was a hardboiled egg mashed with roasted garlic hummus. It looked and tasted to good I ate one of the pita wedges before I remembered to take a picture!

And there is the standby quick meal of stir fry with eggs. This one had bell peppers, celery and cauliflower. I cooked the veggies first and let the onion flakes and no-salt seasoning sit in the whisked eggs. Then I poured the eggs in and stirred until they were cooked. It is a very quick meal and looks good on green glass.

Soup is one of my favorite foods in the winter. This one included tomatoes from the freezer and sweet potatoes – both from the bounty of last summer’s CSA. I cooked them for 5 minutes in chicken broth (with added seasoning like basil, dried onions, dried garlic, pepper) then added some soba noodles. After another 5 minutes I used my potato masher to turn some of the chunks into broth thickener. I poured it in the bowl and topped it with some pumpkin seeds. I like the brilliant color of tomatoes and sweet potatoes.

Of course there is still the clean-out-the-crisper stir fry. This one has zucchini, red bell pepper, savoy cabbage, onion, and dry roasted peanuts.

And that’s the highlights of the ‘beautiful food’ I ate in January.