Food

[Henry Krinkle]

Afaik cooler the better so very lucky indeed.
Got the garlic out a few weeks ago , only started cropping the runner beans , late this year

Yes, cooler is better. That is why the local stuff is generally to bitter. Garlic on the other hand, grows like a weed out here.

I tried asparagus beans this year, but there is no sign of even a single bloom yet. The green bush beans have done really well and I am picking them really young so they are delicious and have made up for the asparagus beans. I am thinking of doing wax bush beans indoors this winter.

[boatme99]

Fresh Georgia peaches still abound, so I made a batch of turnovers.
Peaches, unsalted butter, cinnamon, nutmeg, and just a touch of sugar.
Summer perfection

[geoffbot]

[litlmn]

Growing some banana peppers and some kind of eggplant.

[Henry Krinkle]

The darker green ones on the back right of the pic are shishitos but the four columns of bright green in the foreground are only the front limbs of one single habanero plant. There are two to three times more peppers behind this. And plenty of blooms still coming.

[boatme99]

Jackpot! Today I found 3 good items for the larder.


Danish lingonberry preserves, a nice Apulian olive oil from Manfredonia, and a jar of real Tuscan orange marmalade.

It may not seem like a big deal most folks but where I live in the back of beyond, it's a real find.

Around here haute cuisine is biscuits and gravy, thin fatty pork chops and Lima beans, or blackeyed peas and fatback.

[pacifico66]

Grilled to perfection with a peanut sauce

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[boatme99]

Lingonberry crepes for breakfast this morning.
Berry/cream cheese spread on before folding.

[Raza]

Indeed. And with the Zloty at .25 exchange to $1 USD, the whole thing cost around $35 including beer. The contents of the sampler platter might be a bit much for non-experimental eaters to handle: smoked pork tongue, steak tarter with egg yolk (which was excellent BTW) three kinds of smoked sliced meats, smoked sausage, paté, pickled onions + mushrooms + cucumbers, huge chunks of butter, a bowl of rendered bacon fat (which we skipped, although my friend recalls having it occasionally in Slovakia)... and a ramekin of horseradish. As for the side of ribs, it was probably 60cm long and on a stack of chips that would sink a small barge. I can only imagine this kind of meal is for workers who burn 4,000+ calories a day.

All of that sounds delicious. I've never had pork tongue smoked before. Other ways, yes, but never smoked.

[skywatch]

All of that sounds delicious. I've never had pork tongue smoked before. Other ways, yes, but never smoked.

The pork tongue was a bit of a miss for me. It was rather tough and chewy, and maybe not salted enough to my taste. Sadly, that's one of the items that didn't get eaten from the leftover boxes. I have made beef tongue before and it was delicious.