The Freezer is your Friend

It’s HOT. Too hot to go look for mushrooms. Too hot to do much but close all the windows in the morning, draw the sunscreen blinds, and hunker down until the evening thunderstorms roll through. The good news is that my tomatoes and peppers and zucchini and eggplants should like it …

As to the freezer part … it was hot tonight. I wasn’t terribly hungry, but I did want some dinner. And despite the many greens I grow, I don’t really love salad. I love cooked greens, but salad, not so much. Don’t know why, it’s just the way it is. But this evening I remembered that I have a whole bunch of raviolis in the freezer — I made them a while ago. One batch is lamb/antelope with Greek sort of spices, the other batch are chard/vegetarian with walnuts. So, into the boiling water they go, while I make a little sauce from some yogurt, garlic, mint (I have LOTS of mint this year), tarragon, and parsley– with a squirt of lime juice to loosen it up. The only problem with the raviolis is that I used wonton skins for them, and I don’t like how soggy they are when they come out of the boiling water. So, I treated them like potstickers — into a skillet with a little bit of olive oil to crisp up, then onto the plate, with a pile of the yogurty sauce on top. Lovely hot weather food while I wait for my zucchini and beans and English peas to come in …