In a bout of “what the hell do we have in the fridge?”, we made our all-local meal:
Pork kefte, broiled Mediterranean veg, and homemade tzatziki sauce, all of which were delicious and have been subsequently snacked on.
Tzatziki (from Serving Up the Harvest)
3 C quartered and thinly sliced cucumbers
1/2 t salt, or more as needed
1 C greek yogurt or sour cream
1 garlic clove, minced
Combine the cucumbers and salt in a colander and toss to mix. Let drain for 30-60 minutes. Transfer to a clean kitchen towel and pat dry. Combine the cucumbers, yogurt, and garlic in a large bowl. Season generously with salt and pepper. Set aside at room temperature to allow the flavors to develop for at least 30 minutes before serving.
This is the halved version of the recipe – the amount that we made – and it still made a LOT of tzatziki. We’ll probably halve it again next time.
Broiled Zucchini with Herbs (adapted from Moosewood Restaurant Low-Fat Favorites)
2 t olive oil
2 garlic cloves, minced or pressed
juice of 1/2 lemon (a couple of tablespoons)
a handful of finely chopped basil (or mint) and chives (or scallions) – as much as you’d like or have on hand
salt and pepper
1 medium-sized zucchini, sliced into rounds
1 tomato, sliced
Preheat the broiler. In a large bowl, whisk together the oil, garlic, lemon juice, herbs, salt and pepper. Toss the zucchini and tomatoes with this mixture until evenly coated. Place the vegetables on a lined baking sheet and broil for 8-10 minutes, until the zucchini is just tender. Serve immediately.
We ate lots of other delicious things this week – penne with zucchini and ricotta, homemade pizza with random leftovers from the market, and grilled chicken with a zucchini salad – we just don’t have pictures. Nom nom nom.
As we move into the dog days of summer – and our last month with a balcony – our garden seems to be winding down. The lettuce looks weird – some of it is definitely lettuce-y, but some appears to have tall stalks and flowers. Maybe I don’t know how to grow lettuce? A couple of tomatoes and chilis are ripening on the vine, and our basil trucks on into its fourth month. Over the next few weeks we’re going to be finishing things off – picking the lettuce, transplanting the herbs, letting things go to seed and die – but for now I’m just enjoying the changing colors from my vantage point by the window.