Posts Tagged grilling
Boy (or Girl!) Scout Veggies with Sage Butter
Posted by castironidaho in Recipes on July 6, 2011
Summer is on! Marty and I have been super busy with the gardens, both combating the weeds and harvesting the bounty, which is the reason for our lack of blog posts of late. A lot of the time we’re so busy, and so overwhelmed by the garden’s offerings, that all we can do is throw everything into one pot and cook. Or in this case, into one aluminum foil packet.
You can make Boy Scout Veggies with any type of veggies, and with any type of herb butter. So far we’ve tried sage and dill. Usually just one herb at a time, to really enjoy the flavor of that one and the flavors of the veg…..this is a great dish to let the flavors of all the different vegetables shine! And, it’s a great way to use up ALL of those CSA veggies, if you only have time to cook once this week!
Here’s a sample ingredient list:
- Potatoes
- Carrots
- Peas
- Beets, including the greens
- Kale or any other greens
- Turnips
- Radishes
- Broccoli
- Onions
- Sage or other chopped herbs
- Couple of tablespoons butter, cut in little cubes.
(Later in the season, get your zucchini, peppers, and cherry tomatoes in there, too.) Wash and chop all veggies. Toss with herbs and butter cubes. Pile as many of them as you can fit onto a piece of aluminum foil. We usually need at least two pieces. Top with another piece of foil and wrap tightly for the grill.
We use a charcoal grill and bury the packet in the coals. If you’re lucky enough to be sitting around a campfire, scout style, you can throw this right in your fire’s coals. It you have a gas grill, cook it on the top rack and be careful, it will cook faster than you think.
Unwrap and enjoy with your favorite grilled meat! We also found leftovers to be a wonderful quesadilla filling. Toast two tortillas in a cast iron pan, reheat the veggies in another pan, then pile them between the two tortillas with enough grated cheese to stick it all together. Yum!
– Katie
Peas
Posted by castironidaho in Farm and Garden, Recipes on June 20, 2011
Fresh peas make everything perfect. Some times we skip a proper breakfast in order to get into the garden before the sun peaks over the eastern hill. Then have peas with our coffee as the sun begins to shine down on the garden. Makes for a pretty good morning and who would have guessed peas go good with coffee and cream. We discovered this through necessity, in the garden in the very early morning, furiously trying to prepare an order, starving and drinking coffee. There I was picking peas, eating more than I was bagging. Damien was doing the same. I’m not sure when something becomes a tradition, but now, every year Damien and I get excited for the early morning pea grazing. I suggest an Idaho honey Americano with cream and Damien recommends an old-fashioned Americano with soy.
For good peas you want to plant them early and inoculate (by mixing the seed with a microorganism that helps with germination) . I plant mine on March 17th. It’s one of the first things direct seeded in the spring, so I’m careful to prep the beds especially well. I always use climbing peas and seed along a trellis. I don’t like to seed then put up the trellis. Once they start coming on you will want to pick at least every 48 hours. This will help your harvest last longer. During pea season you want to eat them every day. I eat them with everything. Here are a couple of my favorite things.
In Tuna Salad or Egg Salad wrapped in a butter head leaf. I’d even try it in Potato salad. Or in risotto.
Pea Burger
One cup chopped sugar snap peas.
2 diced spring onions.
1 lbs ground beef
Mix peas, onions (and if you want crumble a little cheve). Pile on cutting board. Take a 1/4 lbs of burger and smashed into pile mixing beef and pea mixture. Form into patties. Grill pea burgers on BBQ.
–Farmer Marty
Grilled Salmon with Caramelized Dill
Posted by castironidaho in Recipes on June 13, 2011
This is a recipe that I’ve been using for literally over a decade, it’s so delicious. I spent my first summer out west working with a group of botanists at the University of Wyoming in 1999. When they weren’t botanizing, or hauling botanical equipment up mountains, they were cooking, drinking wine, or hunting mushrooms. Thanks, Bill and Holly!
So, some of you CSAers got dill this week! If you haven’t used it or find you get more, try this.
Ingredients:
- Salmon filet
- 1 bunch dill
- 2-3 Tbsp sugar
- 1-2 tsp salt
- Lemon wedges, sliced radishes, optional.
Dice dill leaves into tiny pieces. Toss with sugar and salt. Pack in what seems like too large a quantity, on top of a good sized salmon fillet. Top with lemon and radish slices, as shown above. Place on a piece of foil and grill for about 20 minutes, depending on the size of the fillet, until the fish flakes apart when you test it with a fork.
– Katie
