Thursday's Kitchen Cupboard
Granny's Garden Meals
Salads for the week contained mixed lettuces, celery, onion, tomatoes and radishes, fresh from the garden.
Saturday's chicken stir fry contained onion, celery, carrots and sugar snap peas, straight from the garden, along with sweet peppers and broccoli from the freezer (2011 garden). Stir fry sauce and noodles finished the dish. The vegetables were tender-crisp and delicious.
On Sunday, I found a pint of home made pizza sauce in the freezer. The sauce was made with tomatoes, basil, oregano, onions and garlic from last year's garden, and just the thing for a "from scratch" sausage pizza. I made the crust in the morning, using my food processor, and refrigerated the dough all day. I removed it 20 minutes before making the pizza. It was nice and crispy-tender. I served it with a lovely fresh lettuce salad, with a sweet and sour balsamic vinaigrette.
The first new potatoes, from the garden, were served for brunch on Monday. The flavor of the fried baby potatoes was good, fresh and earthy, not a bit like old store bought storage potatoes. Buttered cracked wheat toast, bacon, scrambled eggs (whole eggs plus leftover egg whites from making ice cream) and chilled mixed fruit completed the meal.
Two days of cold, rainy weather kept me from working in the garden, so we ran away for the day on Tuesday, and ate a big buffet lunch at a restaurant. We returned home in time for dinner, but since we weren't terribly hungry, Mr. Granny had some grilled tilapia and a baked potato and we shared a huge (that's a mixing bowl full!) fresh garden lettuce and green onion salad with hot bacon dressing. I added a few craisins and walnut pieces to mine. I usually pour off the bacon grease and substitute canola oil in the dressing, but I was in an adventurous mood so, to the dismay of our arteries, bacon drippings were used.
Wednesday's dinner came straight from the garden to the kitchen. Fried chicken breast strips were accompanied by buttered baby carrots and beets, and the new potatoes with onions were oven roasted in a foil packet. Not shown is the salad of fresh garden lettuce, radishes and celery, topped with home made ranch dressing made from fresh picked garden herbs; parsley, dill, chives and garlic. The fresh vegetables were so delicious, I didn't even eat the chicken! I did have seconds of everything else, but left room for dessert of home made strawberry ice cream (frozen strawberries from my 2011 garden).
Home made strawberry ice cream.
Mr. Granny said the home made ranch dressing was the best.
1 cup mayonnaise
1/2 cup buttermilk
Chives (about 1 Tbsp fresh, snipped)
Parsley (about 1 Tbsp fresh, chopped)
Dill weed (about 1 Tbsp fresh, chopped)
Garlic (1 clove, chopped)
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
The amounts of fresh herbs I used are approximate, I just chopped and didn't measure. The flavor was more pronounced after the dressing chilled for a few hours, so don't overdo the herbs! I combined everything in the blender and processed it until it was smooth.
Our hostess for Thursday's Kitchen Cupboard is Robin, from The Gardener of Eden. Be sure to check out her blog to see what others have been using from their gardens, pantries and freezers.