Ah yes. It’s that wonderful time of year again. Zucchini everything. And everywhere. I actually love zukes, so I’m always up for the seasonal challenge to creatively use up bucketloads of them. This recipe is my new favorite thing to do with a glut of zukes: slice them up in long thin slices and use them in lieu of noodles to make a delicious, pasta-free vegetarian lasagna.
Tomatillos are interesting little creatures. They live in delicate papery husks and have a tart lemony flavour that screams to be turned into spicy salsa verde. They are also a real pleasure to grow because of their prolific nature: you can get several jars of salsa verde from one single plant! We recently began harvesting our tomatillos and had a bit of a salsa verde-making marathon.
I should probably open this post by telling you that although this video may make me seem like it, I am not actually a complete luddite. My boyfriend made me promise to confess to you that this is not how we “normally” harvest grains. Using a combine is indeed a ‘wee’ bit faster than my basket and clipper method! However, I wanted to show you how easily rye can be hand-harvested and turned into flour. A simple rub of the hands releases the grain, the chaff can be winnowed away with the wind, and the grain ground into to flour in a small kitchen mill. All in all, a very enjoyable activity on a lazy summer day.
It’s hard to believe summer vacation is already coming to a close and students are going back to school. As a kid, I loved all the hustle and bustle associated with the return to classes in late summer. In many ways, it felt more like the start of a new year than New Year’s Day itself. The fresh beginning of a school year felt ripe with infinite new possibilities, and despite mourning the end of summer fun, I always felt eager and primed for soaking up new knowledge.
This recipe video was so much fun to make, thanks to the impromptu participation of Lucy, the marvellous kale-eating wonder dog and my friend Kelly and his colossal kale patch. Had you ever seen a dog eat kale like that?! I sure hadn’t. But I do share Lucy’s enthusiasm for the big green leaves.
Do you have a glut of cucumbers? I have a refreshing little salad for you today, and it’s the perfect thing if your garden is overflowing with cukes.
If you’ve been following this blog, you may have noticed that I love cream. A lot. Like many people, I especially like it in its frozen incarnations. And I recently discovered the joy of semifreddos, which I need to share with you. Semifreddos are in the ice cream family, but they’re usually made in a loaf pan and served up in frozen slices. Here’s the best part about them: you don’t need an ice cream maker!