I can haz break naow?

[catspaw]

Dear Mother Nature/Higher Power/Whom It May Concern,

It's NOT that I don't appreciate your Bounty. I seriously do. I love having a ready supply of fresh, organic veg. But...



do they really all have to come at once regardless of sowing times? I'm drowning under a mountain of mixed metaphors produce here...

I love cauliflower, I really do. Here's a cauliflower:



It's the size of a soccer ball.

I have six of them sitting in my kitchen, waiting to get bagged up and frozen.

I'm also dealing with the Euro mountain of peas, broad beans, carrots, lettuce (what the hell is here to do with lettuce?), strawberries and courgettes (zucchini).

And I'm balefully eying up the raspberries, broccoli, syboes (spring onions, scallions), early onions (red and white) that won't keep that well, cabbage and salad potatoes.

And please don't get me started on the plums...

::sigh:: Summer has its drawbacks.

And the weather's shite too :-(

Comments

[sharp2799.livejournal.com]

O.M.G.

*drools*

I'm making my soup stock tonight and definitely in the mood (holy crap I typed "food" first) for veggie pr0n pics.

;-)

Now enlighten me dear--what's courgettes?

[catspaw-sgjd.livejournal.com]

Sorry, I do keep forgetting to translate :-( Zucchini.

[sharp2799.livejournal.com]

Well really, you shouldn't have to! I have a recipe for pickled red onion rings if you want. They last for weeks in the refrigerator.

Oh, and let's see...I'll take one of the cauliflowers and a head of lettuce.

[catspaw-sgjd.livejournal.com]

Pickled red onion rings sound good - bring it on, please :-)

[sharp2799.livejournal.com]

Here ya go:

From The Savory Way, by Deborah Madison:

Pickled Red Onion Rings

The onions lose their harshness and bite and are infused with pink within 15 minutes or so. They’ll keep for weeks, refrigerated.

Pouring the boiling water over the onions softens them and hastens the curing process. You can omit this step if you prefer a crisper onion, but it will take several hours for the color to infuse. (My note: I skip this step because I’m lazy.)

Makes 2 cups

1 pound firm red onions
1 quart boiling water, approximately
1 cup white wine vinegar
1 cup cold water
1 tablespoon sugar
several pinches of salt
2 bay leaves
10 peppercorns, lightly crushed
marjoram or thyme branches or a few pinches of dried (I use thyme)

Thinly slice the onions into rounds. Separate the rounds and put them in a colander. Pour the boiling water over them, then put the onions in a bowl with the rest of the ingredients. Cover and keep refrigerated.

(I love to put them in tuna sandwiches, they give a nice tang to them.)

[catspaw-sgjd.livejournal.com]

Mmm-mmm, sounds pretty good! Nicely sweet/sour. Thanks!