Mid-Summer Salute!

After all this time, we return to you...bellies full and taste buds doing the happy dance. If there's one thing we've taken from the experience of growing our own delectable edibles, it is that there's nothing like home grown. 

Take, for instance, tonight's bill of fare:

Sputnik Cakes (aka, Kohlrabi patties) 

Sputniks in their natural orbit

• Shred 2-3 Kohlrabies
• Add 1 or 2 eggs in medium sized mixing bowl with the K-shreds
• Sprinkle with Seasoned Salt or just Sea Salt & Pepper
• Drop fist-full sized mounds onto an olive-oiled, medium high heated pan. 
• Press with a spatula and brown on each side. May need to add a little more oil when you flip'em.

*Note that the mixture may be runny, so let your portion drip off before panning it. In the end, we dump the liquid in the pan to make a bit of a scramble... 

Steamed Artichoke with Turmeric Dip

Prep your choker by rinsing with water, trimming the stem to about 1/2-1", cutting down the top of him again by about 1/2-1" with a knife, and cutting back each spiky leaf with scissors just so that the ends are no longer sharp.

You were just as tasty as you were pretty...

Steam, upside down so that the stem is sticking up, for about 30-40 minutes, or until plucking a petal is like pulling the perfect card from a deck. 

For a unique and yummy dip, get yourself a medium sized mixing bowl and combine the following:

• 2 dollops of Vegenaise (or straight up Mayo, if that's how you roll)
• About 3/4 tsp of Turmeric powder
• Couple squeezes of fresh lemon
• Fresh cracked pepper to taste 

Brilliant Bruschetta

Combine the following in yet another medium sized bowl, then chill:

• 2 good sized tomatoes, sans seeds, diced fairly small 
• 1-2 fresh garlic cloves, minced
• Fresh basil, about 6 leaves, sliced thinly
• Olive oil, about a tablespoon or so
• Balsamic Vinegar, same as the olive oil
• Fresh Sea Salt to taste

The Bruschetta will be topping Mediterranean flat bread, fresh from the farmer's market (not my oven). I plan to brush with a mix of olive oil, red wine vinegar, fresh garlic and dried herbs, then toast in my preheated to 375 degree oven for about 6 minutes...BRUSCHETTAMAZING!!!

Aside from the Kohlrabies, Artichokes, and Basil, we have a lovely array of veggies to choose from in the week ahead including Little Finger Eggplant, Yellow Squash, and the most vibrant color of green Chard I have yet to see come off any shelf...

What abundance the earth gives us, if only we are willing to get our hands a little dirty now and then...

Just to let you know, as if you had any doubts, dinner was awesome.