Tonight we were invited to a potluck at the beach. I will be honest I am not really a fan of potlucks largely because the food can be less than appetizing but tonight I wished I had a camera to snap a photo of the beautiful spread we enjoyed!
It was market day like I said and so my lunch consisted of shelling peas and strawberries. I bought a large bag/basket of each in the morning and brought them along to for us to finish off as appetizers for dinner.
Potato salad was the official dish I brought and I’ll admit it was rather unconventional.
Tomorrow is market day which means that I go through my produce drawers and clear out my veggies to make way for the delicious new produce that awaits me in the morning. In the summer this usually means a huge salad and tonight is no exception.
I was already out of greens so I sent my daughter into the back yard for lettuce and here is what was in the bottom of my fridge. Most vegetables can go into a salad if they are cut appropriately.
beets (I didn’t manage to use all of these)
I also had a zucchini which I diced and added to our last jar of salsa from last summer along with some diced garlic scapes.
Everything went into a picnic basket and we headed to the park for the evening!
Today I worked through lunch. I really enjoy not working through lunch but it is just not always an option. Today I ate a muffin while in a meeting and drank a smoothie while I did my various desk activities.
Our muffins my kids made on the weekend. We made a double batch and filled them with blueberries from the market the day before and saskatoons we had picked on our hike earlier that day.
We’re running low on eggs and market is tomorrow. My daughter took two hard boiled eggs to summer music school this morning and I had our version of cereal and milk. I make granola almost weekly for the better part of the year. You can find the recipe recipe below it is one that’s been kicking around my kitchen for man years now and I originally found it here.
Today my granola was topped with saskatoon berries which are big and juicy this year because of all the rain and whole milk from Grass Roots Dairy which is about an hour and a half from here. Saskatoons were a great addition because the texture complimented my granola perfectly. Honestly cherries are way too slimy to eat in granola, oatmeal maybe but granola? Yuck.
1/2 cup coconut (I always use unsweetened, but you can go for the sweetened kind if you'd like)
1/4 cup toasted wheat germ (I often omit this ingredient, as I tend to forget to buy it)
1/2 cup raisins
1/2 cup dried fruit (dried apricots, craisins and dried apple are all delicious choices)
scant 1/4 cup cooking oil (not olive)
1/2 cup honey
Mix the oat, nuts and grains in a large bowl.
Measure oil into the measuring cup and swirl it around before pouring into bowl.
Then measure out the honey in the same, unwashed cup. The oil will help the honey exit the cup.
Toss everything together until evenly coated and then pour out into a baking pan. I use a large roasting pan, as it keeps everything contained. A cookie sheet with a lip also works, but you have to stir it slightly more carefully if you use that.
Bake at 300 degrees for 30 minutes, turning it with a spatula every ten minutes or so. You want everything to be an even golden brown.
When it is finished cooking, returned the baked granola to the mixing bowl, add the raisins and fruit and stir to combine. Stir gently several times as it cooks, so that it doesn't clump together too much.
Today the greens were rainbow chard from my CSA box from Golden Ears Farm in Chase BC. My eggs were from there as well. Salt and pepper are from The Gathering Place which is run by another amazing BC family.
Where I live every night of the summer we have Music in the Park from 7-8:30pm. It is such a lovely way to spend a summer evening that I find I am constantly trying to make portable easy dinners so that we can enjoy the spontaneity of all summer has to offer. I cooked a chicken last night and we still have a fridge full of cherries which led to the inspiration for tonight’s dinner.
I’ve been making chicken salad after a recipe from the Narrows restaurant (I think that’s where it came from), adding a tablespoon of stone ground mustard to mayonnaise, balsalmic vinegar, and a shot of hot sauce to the mayo and throwing in dried cherries (Michigan’s are the best), and walnuts with the onion.