Where did this week go? How is it already
My new food was from this week’s CSA share. At first I thought it was sort of cheating, but then I cooked with them and realized, nope, this is different.
Mostly because I thought Padron peppers were like a wrinkly green bell pepper, when they are actually hot peppers and I almost melted my face off.
I sauteed these with olive oil and a few shreds of cabbage for a breakfast bowl, then I sampled one while it was still fairly raw. Then my lips were on fire — not horrible, just unexpected. They were seriously tamed by more cooking but still had a little heat that was nicely tempered by some avocado.
What did you try this week?
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I didn’t TRY a new food, but I did cook with a food I haven’t cooked with before…parnsips. I’ve eaten them…I think? I made a tempeh & root hash, trying to recreate something I ate at the Laughing Seed in Asheville, with butternut squash, sweet potato, parnsip, spinach and tempeh. It was a bit of a fail because it didn’t taste nearly as good (needs more garlic, less maple). Next week I’m trying millet.
I love parsnips! So yummy.
Good luck with the millet. I need to use it more since I now have a huge bag of it.
Well, if you thought you were cheating, the only food I can think of is really cheating! I didn’t use any new ingredients this week. But I did use an ingredient in a different way – I picked a New Mexico green chile off my plant (yay!) and sauteed it like any other pepper. The only way I’ve eaten NM green chiles before is roasted, peeled, and seeded. So…okay I’m lame.
Hey, all technicalities count! =)
How about a new food for this year? Dad and I had our first of the season, fresh corn on the cob, purchased from the man selling it out of the back of his truck!!! We each had 2 ears and that was supper. It was GOOD.
one of these days you’re going to try something meat related right?
Yeah, at your house so I can barf on your shoez.