T and I rarely do lunch together, but we both happened to be home at the same time today. Our veggie CSA partners are out of town, so we have a whole box of produce to polish off by ourselves. A daunting task, but I think we’re up to it.
We did our level best to make a dent by having Hugh Jass salads.
Mine had beautiful purple kale, spring mix, lettuce, and grated white carrot (!) from our CSA share, plus half an avocado and a big ol dollop of my garlicky bean spread.
These white carrots are crazy! They look like this:
but they taste like orange carrots. Intriguing.
Actually, I don’t remember where I acquired this knowledge, but I remember hearing that the orange strain of carrots was popularized to honor a Dutch king and it’s been the dominant variety ever since. History: it’s crazy! (I heart you, Kate Beaton.)
Yesterday I threw some bananas in the freezer in preparation to test out the famous banana soft serve. In a moment of insanity, I thought “why peel the bananas first? I’ll just peel them right before I blend them.”
Folks, this does not work. Of course, you’re probably much smarter than I am and hence you could have told me that, but I had to learn for myself. I left them out for a bit to thaw enough so that I could peel them. T was intrigued by the weird, frosty, brownish lumps on our kitchen table, so he had to watch while I peeled them.
Let’s just say that they did not look appetizing oozing out of their skins. In T’s words, “Ew ew ew, they move exactly like feces!”
And they did.
So if you need a laugh (and have the sense of humor of a 5 year old), I recommend including the “banana poop” stage in your raw soft serve making adventure. If not, skip straight to the “blend and enjoy” stage.
I added cocoa powder to mine, because, as Katie knows, everything is better with chocolate. 😉
T also added some of the Pacharan we picked up in Madrid to his:
Both versions were out of this world. The texture really is identical to soft serve – heaven!
Supper was burgers and warm German potato salad (the recipe’s from the trusty Joy of Cooking). CSA potatoes, scrubbed with the help of a blue man and ready to be boiled:
Hastily snapped photo of unphotogenic but delicious food: it was getting cold fast! This potato salad recipe is one of our favs because it includes bacon. This gave us a chance to use up the last of our CSA bacon, and also an excuse to top our burgers with it. Nothing like an all veggie lunch followed by an all meat dinner. 😉