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« Bigger is Better! | Main | Coming out of the egg shell »

Saturday, July 17, 2010


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How did you do the blueberry Linzertorte? A walnut pastry w/ blueberry preserves?


Holy cow! I wanna come for dinner!

Veggies from the farm stands and gardens in summer make for the best of eating during the entire year. Supporting our local farmers and markets is a wonderful trend that will continue as we get to more organically grown foods..

Your markets look so inviting and colorful. The people that run the farm stands are proud to sell their produce and wares and to share ways to prepare them.

Sigh. Squash and zucchini...
Special problem children in the world of vegetables.
My sister years ago said that she hated squash and said that they named it right! But of course many folks might also put okra in this category. That is too bad because okra truly rocks with the right prep be it stuffed, sauteed, fried, stewed....never met an okra i didn't like.

Yellow squash casserole is a southern thing and yummy when made right but generally kind of blah. An all time favorite is sauteeing onions (and bacon if preferred) and adding the squash for a dry saute and seasoned to taste.

how many ways can you skin a squash?...
Watch the sunset and all the animals settling in for the night and most of all...
Enjoy your wonderful feast!

suvir saran

Hi Mary! Charlie made the linzertorte with two nuts. Of course we used our own blueberry jam for the torte. It was DEEELISH! Served it with home made creme fraiche. Heavenly!

suvir saran

Bonnie - come for dinner. Bring your sister along too.

Will share the local markets and farm-stands with you. And also cook you squash, zucchini and okra. Okra happens to be one of my favorite veggies. Will also cook you bitter melon (karela) that Charlie and I LOVE and cook for those that truly enjoy vegetables, flavor and refined cooking.

We enjoyed dinner. One of our guests funnily was quite like Charlie and I. He could not stop looking at and enjoying our geese and ducks. The kitchen sink looks out at the two ponds and the stream. The area that the geese make their favored playground.


I have to say I'm with you on the zucchini and yellow squash. I still haven't found a way to eat yellow squash that I like, but zucchini on the grill with some olive oil, maybe some balsamic or other vinegar and some spices/seasonings is great. Actually tried with garam marsala the other day and that was a good match.


If I find inspiration in a weblog, I keep coming back for more. I am enjoying your harvest posts, though getting myself to spend time in the kitchen during the summer is, well, challenging. Your excitement about the growing season is getting to me, though. Look for something from me in your mailbox, as thanks for your contagious enthusiasm.

suvir saran

How fun to meet another person who like me is not easily pleased with zucchini and yellow squash issue. Welcome to the blog. Thanks for posting this comment. Where are you based? How did you find this post?

How did you incorporate the garam masala into the recipe?

suvir saran

Paula - You are too kind to me. Charlie and I will be at the farm later today. Will be looking out for this mysterious "something" from you. You have been too generous with your gifts to us. Charlie is wanting a taste of those famous gluten-free brownies.. How are you? How are the kids? How are the breads? We have to plan ahead and come one weekend and get some. How lucky you are to have that beautiful bread baked by the hubby? How are the chickens? Did you all bring in some chicks this year too?

Curtis Swartzentruber

Hi Suvir, we actually corresponded a bit a few years back. I linked to a post of yours about eggs. I'm the aspiring farmer who is still stuck in Chicago. Ha ha. Bad time to try to sell a condo.

Anyway, I wouldn't call what I did even really a recipe. Just sliced zucchini long ways, sprinkle with some olive oil and/or sesame oil, salt, pepper and then I've used garam masala or soy sauce, different things. It's never quite the same twice. Throw it on the grill until nicely browned (maybe even a bit burned in spots). Fantastic.


The torte was amazing - Charlie is a skilled baker, and a master of textures. He truly has a "biscuit hand", and these are born, not made! He has the instinct to stop mixing just when the exact right texture will develop in the finished product. I have never been so impressed by textures in baking as I am with Charlie's results.

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