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Healthy (I think) and filling. Recipe:
Saute 1 onion, 4-5 cloves of garlic, 1 red bell pepper, all chopped, in olive oil. Season: salt, black pepper, chili/cayenne pepper, turmeric, cumin, quantities to personal preferences (you can also just use a curry powder).
Add 2 cans of pintos. Don't forget to drain and rinse them -- you don't need all that sodium and junk in the "juice".
Let pintos get happy, squish a couple of them to for further mushiness.
Take off heat, wrap in tortilla shells, adding shredded cheese mix: cheddar and monterey jack (Kraft's Mexican Style works well).
Quickly rinse the pan and put the newly formed 'ritos back on, adding a little olive oil. As soon as the side gets sunny brown, turn over, repeat.
Turn on mariachi music.
Consume.
Canal Street underpass, Causeway Bay, Hong Kong
“‘Stand up in the presence of the aged, show respect for the elderly and revere your God. I am the LORD.
Leviticus 19:31-33
From the Blechnaceae Family, the "pako" or edible fern is a stylish veggie which can be cooked in coconut milk, just boiled and garnished with grated coconuts, cooked and mixed with other vegetable in a dish called "lawot-lawot" or wrapped in banana leaves and heated over charcoal fire. Palo, Leyte, Philippines.
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This is what I picked up today at the farmer's market. It cost me $20 and will last me at least a week making nearly every meal at home. Everything is local, organic and seasonal. Salad mix, heirloom tomatoes, sweet peppers, assorted summer squash, radishes and squash blossoms.
I've learned a LOT about vegetable gardening this year. Mainly, tomato plants get MUCH bigger than I thought so don't plant those on the opposite side of the corn and then think you can plant ANYTHING in the middle that needs any kind of sun. I've already put in my 'order' to Jef for a second raised bed for next year's plantings. :)
Week 10
Winter vegetables in my weekly CSA box: butternut squash, leeks, fennel, apples, sunchokes, and more. 031/365, taken 12/1/10.