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| This variety grown from seed is call "Tequila Sunrise' and helps to attract bees and hummingbirds for my vegetable plants |
We are having cooler weather, thank goodness, although we have been promised high temps by the end of the week I am making the most of these wonderful low 70f's right now.
Last year May was quite gloomy with low clouds, this year it has been very warm, so I am hoping next month it will remain cooler as June is usually our cloudiest month, actually has a name.....'June Gloom".
When low clouds hang over the LA Basin for weeks at a time and it can be quite humid, and makes bread making a real chore too.
However the next menu for this week is quite a strong European-Mediterranean one.
2 soups, a mixed vegetable, tomato based with artichokes and zucchini; and a split yellow and green pea soup ( Very English) with carrots, celery and onions.
Both soups are finished with green peas and fresh parsley
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| Mixed vegetable soup |
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| Yellow-green split pea soup |
The appetizer is mixed bean hommus with tortilla chips ( a gluten-free dish)
the entrees are:
Green beans, sugar snap peas and Israeli couscous ( also known as Ptitim) warm salad, with tempeh, basil, turmeric and onion...I have prepped the vegetables and will add the snap peas tomorrow (the dish is to be heated at client's home), and have cooked the couscous and am letting it dry out.
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| Toasting the couscous with onion, garlic, turmeric, onion & cinnamon |
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| The bean and tempeh vegetables |
Strain the cooked vegetables out of the stock and reduce it by 80%, then cover the cooked veggies and allow to cool and mature overnight.
And a tomato-zucchini-mushroom sauce,with potatoes. For pasta..to be cooked at client's home
The desserts I will prepare later are a coffee-chocolate cake and individual apple-berry fruit crumbles
Plus mixed bean, own grown sprouts, more photos to follow later tomorrow, have a great day cooking, John Nigel
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