This time of year the butter is more yellow, the eggs are bigger and the yolks richer (especially the blue green eggs). A nearby farmers market has an organic stand that is always filled with the freshest crops. Also, blueberries at an organic farm nearby where you can pick your own is also in season. Lots of great options are around now.
Our family goes through a lot of eggs in a week. A lot. Last week our order was short a few dozen because of farm day and the chickens have been breaking a lot of their own eggs. We treat these eggs like gold and realize how spoiled we are once we’re short. Because the eggs are so fresh even if the shell is partially cracked the egg is still good to eat. Nothing’s wasted.
A week later and all the hydrangea buds have opened. Hydrangeas and rose bushes are bloomed everywhere and are my favorite flowers.
Now for a summer snack. Root vegetables have an advantage of lasting many weeks in the refrigerator which is how long it usually takes me to use them. A lot of the time I postpone their cooking, not because of the taste (which I love) but because they aren’t the fastest to prepare. Celery root is especially knobby and a knife is the best way to peel the outer layer. I enjoyed celeriac and fennel and decided to pair them up. What better thing to do than to make them spicy! Read More…
This is by far the best salmon recipe I’ve ever had. My family loved it I will certainly be making this again in the near future. Whole foods had King Salmon which is rarely available. The season seems to be from May through mid July and there are increased restrictions due to overfishing. It tastes nothing like the farm raised salmon and it contains the highest amount of omega 3′s . The guy working at the counter said, this is like the “filet mignon” of salmon and the price reflected that. It was also on sale so it couldn’t be passed up. My next favorite variety is Sockeye.
