From the category archives:

Vegetables

Berry season is tapering down just as corn is taking off, so this is a good time to share this recipe of fresh blueberries and roasted corn. We hope that you will like as much as we do. The richness of the salad depends on concentrating the sugar in the corn a bit, so it […]

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Our zucchini plant continues to produce bountiful and frightfully large zucchinis, firmly securing its place as the star of the season in our garden. Yesterday as we were leaving the house for work, we noticed two monstrous zucchinis that, if we’re not mistaken, were just little babies last week. People complain about large zucchinis, but […]

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Talley and I have not prepared a lot of Greek food, but our neighbor Pam has and every year she and my aunt Jenni host a big greek dinner at the houseboat next door. This year they made souvlaki (meat and veggies grilled on sticks – I am not at all sure what the difference […]

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Beryl and I have been getting a CSA box from the good people at Local Roots Farm this summer. Each Tuesday we pick up a big box and digging into it feels a bit like Christmas. We can usually count on some lettuce, but the rest of the box is a surprise. We’ve gotten purslane, […]

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This came together pretty fast and was very satisfying. The only thing I would change is the use of the chard stem – the texture of the stem was distracting from then nice soft greens even though they were thoroughly cooked. If you do want to use them, just make sure you really cook them […]

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I love fresh shelling peas, and I lament the fact that they are not more commonly available. I asked Beryl if she’d plant a good bunch of them this year to use in my favorite pasta dish of fettucini with fresh peas, prosciutto and sage butter. She obliged and got a decent crop. In our […]

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Bolted Leek

by Talley

in Vegetables

Wow. I’ve never seen this before.I was cutting up a leek the other day, and when I went to cut off the roots, my knife hit something hard. Like, as hard as a rock. I made a cut around the circumference and peeled off the tender part. Sure enough, straight up the middle of the […]

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Collard greens, for me, have always been a bit of a mystery. I didn’t grow up eating them, but I certainly heard the word a fair amount. What were they anyway? Was it a type of plant? Was it the way they were prepared (I pictured a bowl of cooked spinach with a “collar” of […]

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