Friday, July 23, 2010

What's for Dinner? Summer Potatoes with Roasted Peppers, Crispy Basa, and Mesclun from the Garden

** Still sorting out the camera situation..

Pictures: Herbs from the garden, and the unripened vine-tomatoes.

Boiled (and well-salted) red-skinned potatoes tossed with roasted red peppers and cooked zucchini. The peppers were just broiled in the oven then steamed and peeled and diced. I tossed everything with EV olive oil, s&p, LOTS of fresh basil and parsley from the garden.

The basa was just brushed with an egg wash and coated with a mixture of our favourite flax-bread (from the cottage) and cornmeal for crunch. The crumble-topped fish were drizzled with oil and cooked in the oven until tender.

The mescaline I picked about 40 seconds before using. It did take 3 washes to clear all the soil, but it was worth it! The small leaves meant the salad was tender, almost sweet, and never bitter. If mescaline grows over 4-5 weeks, it will become inedible, so I made sure to catch it at its best. Leafy greens are wonderful to grow and eat because they look so spectacular and (for the most part) fail-proof.

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