Comments for Magical Eating

Comment on Summer Salads #3 — Tomato, Basil, and Zucchini by the wicked noodle

the wicked noodle — Thu, 21 Jul 2011 18:50:53 +0000

I adore zucchini of all kinds – flowers or vegetable, cooked or raw…doesn’t really matter. The best summer time vegetable!

Comment on Summer Salads #3 — Tomato, Basil, and Zucchini by Johanna Moon

Johanna Moon — Fri, 25 Feb 2011 17:44:57 +0000

I will have to remember this. We got a lot of zucchini in our CSA last summer. One of the recipies included has become a family and friend favorite. They are called Zucchini Bites. It is a mixture of egg, zucchini, bacon (I used turkey), and cheese and a touch of flour. They are like a dry fritta. And so delish. I will post the recpie when I get home tonight.

BTW just found the link to this blog, will be adding it to my blog favorites.

Comment on Summer Salads #1 by Sherpa Tam

Sherpa Tam — Thu, 28 Oct 2010 17:45:37 +0000

My father and I ate a VERY simple version of this salad forever.

Tomatoes and Onions straight from the Garden, cut into bite size pieces.
Add Italian Dressing. Set in Fridge for a couple hours, even better next day.

Of course we tormented everyone with our breath, but it is still my favorite taste of summer.
I look forward to adding the other items…

Comment on Summer Salads #3 — Tomato, Basil, and Zucchini by kamichan

kamichan — Tue, 21 Sep 2010 04:25:51 +0000

elfin, I finally made this zucchini salad today and it was delicious! I also made the onion roast that you linked to in your Meat CSA post. They both turned out great but the onion roast took a lot longer to cook than originally anticipated. I think it was in the oven at least an hour longer than the recipe called for, but that is what it took to get fork-tender. My kids inhaled the roast, even the onions, and even ate a little bit of the zucchini salad, too (a big success)!

Comment on The Meat CSA by elfin

elfin — Sat, 07 Aug 2010 14:48:53 +0000

Hi kamichan,

I had some sourdough that was drying out so I ground that up in the food processor to make the breadcrumbs.

Re: freezing and thawing, both the beef and lamb come through it just fine. The beef came to us already frozen in its packages, but we had to freeze the lamb here. The trick is to freeze it as quickly as possible, so I spread the packages out in a single layer directly on the shelves of our freezer (each shelf has cooling coils running through it). Everything was frozen solid overnight.

Comment on Summer Salads #3 — Tomato, Basil, and Zucchini by kamichan

kamichan — Sat, 07 Aug 2010 06:39:38 +0000

I wanna try this recipe, too, partly as a challenge to eat more green veggies (zucchini is not a natural favorite but I’d like to find more ways to enjoy it) and partly as a way to do bread salad without the bread (which I can’t/shouldn’t eat).

Comment on The Meat CSA by kamichan

kamichan — Sat, 07 Aug 2010 06:33:23 +0000

Looks delicious, elfin. I will have to try that recipe sometime as I love lamb and am always on the lookout for new ways to cook it. What kind of breadcrumbs did you use? Panko? Also, regarding the beef and lamb itself, how well does it survive the freezing and thawing process? I’m always wary of that.

Comment on Summer Salads #3 — Tomato, Basil, and Zucchini by Lily Shahar Kunning

Lily Shahar Kunning — Tue, 27 Jul 2010 05:11:33 +0000

Mmmmmm. Sound delish and will try this recipe this week. Thanks!

Comment on “Back to the land” by Kathy in San Jose

Kathy in San Jose — Sat, 28 Nov 2009 07:28:12 +0000

Maira Kalman is also a well-known children’s book author & illustrator, and her message is one that more people need to hear.

Comment on Collards anyone? by ambar

ambar — Sun, 12 Jul 2009 16:32:31 +0000

Pam Peirce in Golden Gate Gardening has this to say about collard greens:

You can begin to pick outer leaves when the plants are about 15 inches high. At first, pick only one leaf per plant. In a few weeks the plants will be strong enough to withstand heavy picking, up to one-half to two-thirds of the leaves at a time. Let them grow back for a week or so before you pick again. Leave one to three plants per person to over-winter. As a plant gets larger, begin to pick the medium-sized leaves near the center, leaving the outer leaves to feed the plant and the inner ones to grow a bit longer. You can pick until the plants go to seed, usually in February or March.

Of course, her timing is for the SF Bay Area, adjust accordingly. She also suggests trying it steamed until just tender.