Eating and Growing Locally: Week 13


  • In an attempt to like cauliflower, I roasted a head of the purple stuff.  It was pretty tasty, but I’m still not convinced.
  • A LOT of blueberry pancakes last weekend when Erin Fae was here.
  • Peach ice cream and peach turnovers to use up the last of the peaches and the last of the puff pastry.
  • Spaghetti and meatballs with both the sauce and the meatballs from scratch.
  • Two all-local frittatas with garlic scapes (local for Erin Fae, who brought them as a gift), zucchini, onion, and tomato.  OMG so good.  I think we’ve mastered the frittata – now we just have to master getting it out of the pan:

Frittata attack!


The first of the Amish Paste tomatoes committed tomato suicide, but I’ve been steadily picking little Beam’s Pear tomatoes throughout the week, as well as beans and the basil, which has now stayed alive for THREE months.  We also got our first red chili this week = hooray!


0 thoughts on “Eating and Growing Locally: Week 13

  1. How do you get your frittatas out of the pan? When my mom makes them she slices them in the pan and uses a pie server. Also, if you use enough oil in the pan, you can turn them out (or so she says).

    If you like Indian flavors you can use cauliflower in aloo gobi. There’s a recipe in a vegan cookbook I have for using it with peas, potatoes and curry, which I also like. It’s an easy recipe, more basic than aloo gobi but still tasty.


  2. I am a big frittata fan, though getting them out can be tricky. I’ve found (as Mike says) that enough oil in the pan helps. It also helps to let it cool off for five minutes before transferring it to a plate.
    Your food sounds delicious this week!
    What exactly is tomato suicide?!


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