Tonight’s dinner brought to us by the ripening cucumbers and zucchini in the garden.
I picked three cucumbers this morning and two baby zucchini. Along with my first tomato, some dill, and a pound of kale and rainbow chard.
Cucumbers. Dill. What does that mean?
Tzatziki. A plop of plain yogurt. One diced cucumber. Teaspoon of fresh dill. Squeeze of lemon. Salt. Pepper.
All without hitting a grocery store. The lemons came from Jenny’s market, as did a few other things I am using for salads this week. And the potatoes.
I put some teeny potatoes in the grill with my CSA asparagus and the zucchini from the garden. Great side dish.
Made a couple kofta. One pound of England Acres lamb. Handful of scallions from the garden. Garam masala, garlic powder, salt and pepper. Olive oil. Perfect with tzatziki.
Great with a pinot noir. And a homemade dessert.
Strawberry rhubarb crumble. Compliments of Smitten Kitchen.
I think this was a win in the “eat local” column.
#hocofood
AnnieRie Unplugged 