It's beautiful. Last weekend, we went to the beach on Saturday morning where Rob fished and I did some yoga. It was simply lovely! And we had the beach totally to ourselves!
The squadron celebrated the end of the fiscal year (October 1 through September 30) with a lobsterfest! Rob and I each got our own lobsters and we all brought our own claw-cracking tools (we used a set of pliers).
Rob holding the biggest one - an eight pounder we dubbed "Lobzilla."
Through our time amid the Florida produce, we have discovered the best hash browns are made with fresh potatoes, grated in a food processor and fried up real nice. Mmmm. Just a note for future reference.This is our latest box of produce goodies! green apples, gala apples, kiwi, cantaloupe, crimini mushrooms, red seedless grapes, black seed grapes, sweet potatoes, dragon tongue green beans, yellow squash, carnival squash, spinach, romaine, carrots, and that long green thing in the top of the photo next to the sweet potatoes. What is that?? How do I cook it? Any ides?
6 comments:
Are those leeks?
Yes, definitely leeks! They are reminiscent of scallions as they are layered--so, warning--clean the layers very well! I have used these in a leek soup (Julia Child's first recipe in her cookbook) and in a chicken pot pie. Very yummy! Can't wait to see you in Abilene--when will you arrive?
Yep leeks it is. I would recommend slicing them (use mainly the white parts) and then soaking them in water to get all of the dirt out. My first inclination would be a potato leek soup...but I love potato soup!
Thanks everyone! We ended up using them in a stir fry for lettuce wraps (gotta find a way to use all that lettuce!) It was yummy! It has a much milder flavor than onion - kind of like a spicy crunchy leaf. I understand that I'm not supposed to use the green part - is that true? But it's such a large part of the plant?
Oh yeah, we'll probably be in Abilene by the end of November.
Yeah, don't use the green part...seems like a waste, but I have never seen it used. If you felt risky you might try boiling the tops with chicken to see what flavor they would impart on your stock or your chicken...because I am not sure if it is a flavor issue or texture issue...I couldn't find anything on a quick google search...
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