Cookin’ it new school

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Summer is about food

Kickin’ back with a frosty beverage I started thinking about all the amazing meals I’ve made already this summer. Grass fed beef burgers. Tacos. Burritos. Soups. Ribs. Fresh fruit salsa. Fresh veg salsa. Might note I’ve been on a bit of a salsa/corn tortilla kick. Freshly picked fruit. Veg.

Walked up the tree line and picked a few raspberries. Okay. Maybe one in ten made it into the bowl.
Walked up the tree line and picked a few raspberries. Okay. Maybe one in ten made it into the bowl.
Salsa. Pesto. Discoveries!

I’ve a lot of salsas a lot already this year. My favorite is fresh corn niblets cut from the cob, strawberries, yellow beans diced, tomato and hot peppers. Jalapenos will do nicely. My trick. I was out of limes making my salsa so I used malt vinegar. Nice discovery. I add olive oil too.

Favorite camping recipe

One of my favorite camping recipes is pesto and pasta. Basil pesto, black olives, feta cheese. I’ve made this twice already this year. The nice thing when you’re camping or trekking. You can make the pesto days in advance and it won’t spoil as you trek. That and a box of wine on day three of a canoe trip with a beautiful friend of your choice. Oh ya.

Here’s one of the pesto’s I’ve made this summer.

Summer pesto. Basil leaves, black olives, feta, hot peppers, shredded parmigiana, olive oil.
Summer pesto. Basil leaves, black olives, feta, corn, shredded parmigiana, malt vinegar, olive oil.

Put this on cooked pasta and you have a treat.

The garden begins to bring it

Yesterday I sat out next to my yellow bean patch and I ate a whole meal just out of beans freshly snapped off the bush. How wonderful is that. And it was wonderful.

Ham bone stock for bean soup ala my Mennonite grandma.
Ham bone stock for bean soup ala my Mennonite grandma.

Today, as I still have a plethora (a lot) of beans, I’m making ham hock stock. I’m planning tomorrow to make my grandmother’s bean soup. It’s very simple. Ham bone stock. Ham. Potatoes. Onion. Yellow beans. Summer savory. Maybe a bit of salt. And at the end. A dollop of heavy cream (we had our own milk cattle, we had cream in everything as kids).

The off grid part?

Two hours of ham bone simmering used 740 watts of power with my induction cook top.  And it was all free. The solar system had already charged the batteries. So every watt of that 740 watts was pulled directly from the sun. Those electrons captured by my solar panels went through my solar controller, to my inverter, to the lines that lead to my induction cooktop and were sent into the water to cook the ham bones.

Solar powered ham bone stock anyone?

 

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