BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

Posts Tagged ‘zucchini

Diva Cukes and Sun Gold Cherry Tomatoes

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Sweet Sun Golds are finally ripe.



Raw dinner of rice wine vinegar- and-sesame oil-marinated cukes and cherry tomatoes bathed in olive oil, garlic and basil and tossed over pasta.


Maybe I should only try to blog during the academic term, and then I wouldn’t leave my readers hanging come summer. Believe me, I so wanted to blog these past few weeks, and have the pictures and notebooks full of musings to prove it. But the Great Firewall of China wouldn’t let me. and Facebook are blocked; though news sites such as NPR and the New York Times (which was in 2000) now aren’t. How I now treasure the freedom to troll the Web at leisure.


My first eggplants.



My first peppers, too.



One delicate zucchini. When more come, I'll turn to these recipes.


It’s refreshing to come home to garden-fresh veggies after two weeks of slurping down greasy sauces and fatty pork belly. Thanks our dear accupunturess friend, our tomatoes, eggplant, beans, cukes, zucchini and herbs remained watered in our absence. So today, orange Sun Gold cherry tomatoes, Diva and slicing cucumbers, some small strawberries, basil, tarragon, some baby eggplant and gone-to-seed fennel welcomed us home. Sweet, raw goodness. For a light dinner, I marinated the cherry and yellow pear tomatoes in olive oil, garlic, basil, tarragon and salt and pepper. I shaved in a delicate zucchini and small green pepper (also from the garden) for good measure. Then we served this raw sauce over pasta. To ease the transition back from Asia, I quick-pickled the cukes with seasoned rice wine vinegar, sesame oil, red onion, garlic and a tad of salty ume plum vinegar. Dan was tired of those flavors. But somehow they still had some lingering appeal for me.

Written by baltimoregon

August 30, 2010 at 12:28 am

Take the Tabbouleh, Corn Pudding-Stuffed Acorn Squash, and still Pesto a Plenty

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I haven’t blogged much lately or made much headway on the canning or cooking front. But at least I have an excuse. This week, I returned to the classroom, in a paid position, for the first time in six years. Not that that will stop me. Cooking is my release.

Too bad the end-of-harvest bounty now is staggering. I want to snatch it all up before it goes away for the long, gray winter. I didn’t know what I was missing last year. So I’ll recommend some simple recipes for what’s in season before it’s too late.

Still have tomatoes and cukes, not to mention mint and Italian parsley, still hanging on the in the garden? Make some tabbouleh. Don’t bother to skin or peel your tomatoes, especially if they are fresh from the vine. Mint and the parsley promote good breath and help you digest your meal. I used a recipe from the Cooking Jewish bible, a tome I had reviewed for The Baltimore Sun’s cookbook column.

Surprise nearly October garden-fresh (literally) cukes for the tabbouleh.

Surprise nearly October garden-fresh (literally) cukes for the tabbouleh.

Malca’s Tabbouleh (Serves 4 to 6)

from Wendy Altman Cohen

1/2 cup fine bulgur

1/2 cup (packed) chopped flat-leaf parsley leaves

1 bunch ( 6 to 8 ) scallions, white and green parts, chopped

2 medium-size tomatoes, peeled, seeded, and cut into 1/4-inch dice

2 medium-size cucumbers, peeled, seeded, and cut into 1/4-inch dice

Juice of 1 lemon (about 3 tablespoons)

2 tablespoons olive oil

1 1/2 teaspoons kosher (coarse) salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

1 tablespoon finely chopped mint leaves

1. Prepare the bulgur according to the package directions (see note). Fluff the grains with a fork and allow to cool completely.

2. Mix the bulgur with all the remaining ingredients in a large bowl. Toss well and allow to sit for 1 hour at room temperature before serving.

Note: If you buy your bulgur loose from a bin, here are the cooking instructions: Combine the bulgur with 1 1/2 cups water and 1/2 teaspoon salt in a medium-size saucepan and bring to a boil. Reduce the heat, cover the pan, and simmer until tender and the water is completely absorbed, 20 to 25 minutes. Remove the pan from the heat and let it stand for 10 minutes. Then fluff the grains with a fork and allow the bulgur to cool completely.

From Cooking Jewish by Judy Bart Kancigor

I also recommend this “Roasted Corn Pudding in Acorn Squash” dish. Next time, I would ratchet up the pudding’s flavor by tossing in chunks of salty country aged ham. And this week’s NPR Kitchen Window sings of the carnal pleasures of corn pudding. It really is revelatory. I didn’t grate or blend the kernels I sliced off the cob. Would that bring out their sweetness? I did make a salty-sweet corn and oyster pudding two years back while reviewing the Bake Until Bubbly cookbook, also for Then Sun. It was pretty sublime.

Corn Pudding in a Squash Bowl.

Corn Pudding in a Squash Bowl.

Roasted tail-end of a zucchini, candy-sweet.

Roasted tail-end of a zucchini, candy-sweet.

Written by baltimoregon

October 1, 2009 at 12:15 am

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