On Thursday a group of bloggers link with LeeAnna of Not Afraid of Color to share lists of things that fill them with gratitude or bring them joy.
The past couple of weeks we have had prompts to bring some common interests to light.
This week’s prompt is:
“what fruits and vegetables are you really enjoying at the moment and do you have a way of preparing them that is really good?”
Unlike so many others, I no longer enjoy the growing and consumption of gardens since we moved from our acreage in to an apartment. I am, however, been blessed with wonderful friends who share some of the excess from their garden. One friends gifted me a huge basket of fresh tomatoes and zucchini. We did have a rainy day, so I chopped up the zucchini and fried it with mushrooms and grated carrots. Unfortunately my DH is allergic to onions and garlic so I don’t get to add these favourites to my dishes, but if I’m at the studio I make this dish with plenty of both. I then add some cooked tortellini to the frying pan and sauté it. Once everything is hot, I add in chopped fresh tomatoes and a sprinkle of grated Parmesan.
Yesterday we had to go to town so DH could get his foot X-rayed, and we got our booster shots. while we were in town I headed to the grocery store to stock up on a few things we needed. I was met with piles of boxes everywhere on the floor and so many empty shelves. I chatted with the store manager and commiserated about the supply chain issues. He said that isn’t his issue. His stock room is overflowing! His problem is that he can not get enough staff to be able to get the stock on the shelves. He then asked me if I was interested in even a part time job. I had to tell him that I couldn’t fit it in my schedule, but it really did make me feel good; knowing that even an old lady is still wanted! I was so tempted since I do miss working. 😉
When we got home, I found a bag hanging on my door handle. Just look at the goodies another friend had dropped off:
We have a couple of rainy days forecasted so I know dinner for me one night will be chopped zucchini, carrots and tomatoes, fried in a bit of butter or oil. Once it’s cooked I grate some sharp cheddar on top and serve it with a grilled chicken breast. It would be better if I could add onions and garlic, but it still makes me happy as is.
This morning another friend came to golf and delivered a container of her frozen dill and a large container of frozen raspberries from her garden. Now I need to decide if I want to make some raspberry jam or a batch of bumbleberry pie filling. I like to mix rhubarb, blueberries, raspberries, blackberries (if I have any) and chopped apples to make my version of bumbleberry filling and put it in the center of some puff pastry. My DH also does not like to eat fruit (except bananas) or veggies (only corn, tomatoes or broccoli) so any way I can
con encourage him with goodies I count it as a win. In case you hadn’t guessed I wind up cooking different meals for each of us a lot of nights. 😉
I’m going to be heading over to pick blueberries at a friends place this weekend if I’m not needed at the studio. I try to get a bunch of blueberries and raspberries frozen to use in the winter (think blueberry sauce for pork medallions, or baked Brie, or raspberries and sauce for raspberry shortcake or glaze for cakes). I usually make a half dozen jars of pickles (cucumber, beets, carrots and beans) for my enjoyment later in the year.
It’s nothing like the hundreds of jars of produce I used to put up when I had 3 growing kids at home. I used to can tomatoes, spaghetti sauce, fruit, vegetables and pickles, enough to carry over until the next year. One of my favourite events (pre Covid) was to go to the farm and teach/help my daughter in law to can food and make pickles. They have a summer kitchen so we got to do it all on a beautiful old wood stove. The warming oven was filled with trays of garlic, tomatoes and peppers roasting, some in olive oil and some plain. These were then canned or added to other ingredients before being canned. Can’t you just imagine the aroma and the taste of the wood smoked foods?
I really enjoy the summer with the variety of garden goodies being shared with me by my friends. It makes meal prep so much easier because most summers find me going meatless more often. I find any combination of veggies can be combined with beans for a great variety of hot or cold meals.
Right now I’m listening to an audiobook by a new to me author. It is an enjoyable listen since I seem to be on a roll of enjoying mystery/suspense/thrillers. The narrator does well with changing her voice for the different characters and I’m really enjoying the British accent. It reminds me of having conversations with my stepmom.
I love getting out for my walks most days and just realized that wild mushrooms are popping up all over the place beside the trail I most like to walk on. I’m thinking I need to take a class on finding edible mushrooms. Our local Rec Society has a mushroom walk every year so I need to check it out.
I’ve been busy at home with pulling and cutting fabrics for some upcoming blog hops and am very grateful that my reaction to the booster is very mild this time. I’m a bit headachy and cold and my arm is a bit tender, but I don’t seem to be avoiding doing anything. I’m still amazed at how quickly they created a vaccine.
Speaking of vaccines, I was horrified to see that polio is resurging. It’s a horrific disease (I am a survivor) and so needless since the Salt vaccine has been tested and proven safe on billions of people. I like knowing that I am prepared with facts and personal experience to discuss the pros and cons on this vaccine. I also know that the anti vaxers in my family can not be convinced that it is safe so it breaks my heart to know that one portion of my family isn’t protected.
What are you eating using up your seasonal produce? Do you can, pickle or freeze your garden items? Are you growing a garden? These are the most common conversations I have have with my friends when we get together at this time of year.
Thank you for stopping by my blog. 😉 Carol