Dear Friends,
Whew. We will be so glad when the temperatures start going lower, taking the humidity with it. Outdoor work certainly has it’s benefits but when you’re looking at a long row of green beans to pick by hand and the sun is beating down, it’s a good idea to keep your eye on the task at hand anticipating the relief of the last few feet. We like enjoying these easy to cook legumes with a little garlic, ghee and slivered almonds. A classic.
Collards. Yup, that big bunch of large green leaves that someone from the south will instantly recognize. Not so much for urban San Diegans I’ve found out. But don’t be intimidated or over whelmed. They are quite easy to prepare and pair well with so many seasonings and additions. And like broccoli (related), they’re so good for you. Here are a few recipes from which to choose:
Avocados are especially taking a hit from these heat spells causing fast ripening and making it terribly difficult to get to you in good condition. If you receive a dark and somewhat soft avocado, it’s best to open and eat almost right away. They won’t having staying power to wait a couple of days before becoming over ripe. Same thing with the melons.
Vacation time is here for many and our military families are always grateful to receive your share. Just drop us a note when you’ll be gone and we’ll see it’s given for good use.
Here’s to good food, friends, families and helping others.
Call or email me if you have questions or need cooking tips.
May our food this week nourish, comfort and sustain you.
Stephenie
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