Monday, July 11, 2022

Summer Light


Hello, friends.  I hope you've had a good week.  For the 4th, I prepped our tromboncino squash and potatoes with herbs for J to grill, and made a salad using our figs and blueberries.  My go to salad dressing these days is lemon juice and raw honey, which works really well for both sweeter salads like this, or more traditional salads.  We decided to have watermelon on the 4th, instead of ice cream, and will try that another day.  A batch of bird suet was made, using the last bit of a nut and raisin mix I'd bought in Asheville.  During these warmer months, I'm cutting the suet pieces smaller, so they are more quickly eaten in the heat.  Before I did that, they would occasionally dry up or get moldy, and this has solved that problem.  



I used Margaret's method to freeze parsley, and chopped basil and covered it with water in ice cube trays.  Both of these methods have worked well for me for a number of years, and are so much more flavorful than dried herbs.  The basil does cause some discoloration of the trays, so if that matters, perhaps have some dedicated to this purpose.  Our yellow squash and red onion were used in a dish with quinoa and avocado.  Swagbucks points were redeemed for a $25 gift card.  After an appointment, I shopped on senior day at Harris Teeter, getting a 5% discount.  The pieces that hold the lid on our wicker hamper fell apart, so I cut strips of leather, from a nice sized piece I thrifted for $1, and used these in place.  Laundry was dried on the line, and on one day, I had to quickly get it in before a rain.  Aren't the flowers of the cucuzza plants lovely?



Saturday morning, I attended the local arts guild rummage sale with my sister.  I didn't see much that I could use, but I came home with three sets of lovely Irish linen napkins, all different.  A longtime member of the guild had donated them, and called out to me as I passed by.  We had a lovely chat on how to care for them.  Afterwards, I ran by the library and the P.O., where I bought stamps before the increase.  We harvested cucumbers, lambs quarter, yellow squash, tromboncino, eggplant, a cabbage, blueberries and a few blackberries.  J & I ran the string for the butter beans.  The green beans have begun flowering, so I'll be picking before long.  I planted bottoms of celery and lettuce, to see if they would regrow.  We were blessed with 2 " of rain.  The water tanks and living things are all better for it.  This video fed my soul this week.  Be well, friends.



9 comments:

Staci said...

That is a great idea for a simple salad dressing. I'm going to try that on today's salad. I freeze some of my herbs in the same manner. Usually I have basil, parsley and cilantro cubes in the freezer. The flavors remain more vibrant, don't they?
I'm happy to read you received rain! We are rumored to receive a bit tomorrow. Fingers crossed it's a nice amount.
That cucuzza blossom is beautiful. I've actually never tried that type of squash before. Do you prefer it over other types?
Thank you for the reminder about the stamps! I will add it to today's outing list.
Wishing you a wonderful week!

Laurie said...

I'm excited to try the cucuzza. It's possible I had some as a child in NY, but I'm not sure. I just remember my Mom talking about this squash, which is a traditional Sicilian one. I'll report back! Yes, the herbs have a much more vibrant flavor, when frozen instead of dried. I do dry oregano, which seems to keep it's flavor. I hope you like the salad dressing. I never measure, just make it to taste. I've been wanting to try lemon juice and maple syrup too.

Staci said...

Thanks Laurie - I am excited to hear about the cucuzza! Oooohhhhh...lemon juice and maple syrup might be good too!

April said...

Sunflowers!!! Mine are still a while away from blooming!

And speaking of basil (which I have in great abundance this year): love the idea of chopping and freezing into ice cube sizes. Never thought of that!!

Laurie said...

I noticed some years ago that the sunflowers planted from seed were much later in blooming, so now I just let the volunteers do their thing. The basil works great in pasta sauce and other recipes, but you could cover with oil instead of water if that worked better for you.

daisy g said...

What gorgeous flowers!
Have you made basil tea? I put a jar out on the front porch yesterday to make sun tea with freshly harvested basil. Can't wait to try it.

Glad you got some of that rain! Such a blessing.

Beautiful video.
Have a great weekend, Laurie!

Laurie said...

I've not made basil tea. Please let us know what you think of it.

Cindy said...

Try basil ice cream....I use the old Joy of Cooking lemon ice recipe. If you like lemon basil, go ahead with the lemon zest and juice. Basically you make a simple syrup and steep basil in it. After the simple syrup has boiled, add bunches of basil. I usually chill it over night. Then strain and I add a touch of cream just enough to make it silky and then churn in the ice cream freezer. It is amazing

Laurie said...

Yum! I believe I was served some basil ice cream, as part of a meal at a restaurant once. Unfortunately, my husband and I are off dairy, at least for now, and I expect it may not translate well to a vegan "ice cream". Who knows, we may have to try it and see.