All posts by jenniebrant

Anthropomorphic

Word of the day:

Anthropomorphic

an·​thro·​po·​mor·​phic

adjective :: // having human-like form or characteristics.

 

Use anthropomorphic in a sentence:

No matter how long a farmer is in the biz, anthropomorphic vegetables are still funny.

 

Like these asparagus stalks.

What did one asparagus stalk say to the other?

And the comments didn’t disappoint:

 

Or this throwback from my southern farming days down in Florida where the okra grows like trees:

 

And finally…. well sometimes we harvest a vegetable and cannot but notice strong resemblance it bears to the beautiful human body.

 

She got legs like Ping Tung Long Eggplant, know what I mean?!

 

 

 

A Good Char

I made my own charcoal for the grill last night. Basically, I wanted to grill for dinner but I was adamantly refusing to go to the store for anything. It took me just as long, and likely more effort, but I went to the edge of the woods and pulled out some good size branches that were cut down about a year ago. They even had the perfect range of tiny end branches for kindling, and thick branches to last through the grill sesh. Sawed them to grill pit length, and fired ‘er up.

Then I just prepped up everything the CSA didn’t take home this week – including extra peppers and the beets that had been snacked upon by some impolite critter out roaming the fields.

These peppers though – these came out as VIP for the night.

 

The little red ones are, I’m prepared to say, my favorite new crop this year. They are Lunchbox Snacking Pepper from Johnny’s and they’re vying for a match with cherry tomatoes for my top snacking bites for 2021. Just a pint of these, raw – plain or dipped in hummus, is quite delightful. But I wanted to try them charred up!

I knew the shishito peps would be great, they always are. Reliably delicious.

The orange ones though… I was considering ripping the plants out early. These are the Tequila Sunrise variety from Seed Savers. Their raw flavor is a bit bland, and they’re a pain to chop. So I’m glad I gave them one last chance and threw them in the grill pan last night, because they came out charred to perfection, flavor forward, with a lovely texture. And they were dipped in blue cheese and enjoyed thoroughly as an appetizer while the beets, squash, and potatoes sizzled along on that homemade charcoal.

Get you some searing peppers and toss them in a little bit of oil with a tiny bit of salt. Make yourself some charcoal and char up some peps with friends!

 

Pre-char pic:

 

 

 

So August

They take so long. The peppers are started in a heated greenhouse in March, but since they’re grown outdoors, they really don’t start ripening to these vibrant shades until mid-August. And every year,

March and April feel hopeful;

May doesn’t get any feeling because it’s just a clusterfug of wild chaotic plating;

June, July, and the start of August – growing peppers in New York just seems like a silly pursuit;

But then when they ripen, all that impatient waiting is completely forgotten and I promise myself I’ll do it all again next year. Maybe more peppers next year…

Cool crisp crunchy salads

Hot summer nights after long days in the sun call for cool crisp crunchy bowls of veggies.

The guidelines are pretty basic:

  • Toss some crunchy veggies together.
  • Add some fresh herbs here, some dry spices there.
  • Splash with a vinegar of your choice (red wine and apple cider are my top ‘go to’ picks).
  • Add a little extra virgin olive oil and salt, perhaps a splish of lemon juice.
  • Additionally, sometimes (usually) red onion and garlic are called for.
  • These salads tend to be best when left to chill for at least 1-2 hours.
Advertisements

Here’s a delicious bowl from this week:

Advertisements

Red cabbage, carrots, and carrot tops tossed with a garlic and red wine vinegar-based dressing.

Yes, carrot tops. Carrots are in the same flavor-filled plant family as parsley, dill, cilantro, fennel… so their tops bring that yum. They are a little bit tough if you try to eat them straight dry out of the garden, but letting them set in the dressing for an hour or so tenderizes them to the perfect salad texture.

Keep it simple. Stay crunchy. Enjoy!