Thursday, May 1, 2008

Cooked Fall/Winter/Spring salad

I'm in the process of eating up my winter storage foods, to make space for summer crops. I have two gallons of frozen peaches: those go in pies, cookie bars, and hot breakfast cereal.

I had leftover phyllo dough from a dinner I haven't blogged yet. Let phyllo defrost in the fridge overnight. In a small/medium saucepan, prepare a spicy peach pie filling: frozen peaches, lemon juice, honey, lavender, cinnamon, clove, and corn starch. Also melt a few Tablespoons of butter, or for vegan use oil. Cut phyllo into few-inch strips, and place filling at one end, and fold up. Some people place butter between the layers, but I don't. I do use three or so strips per triangle, since my filling is pretty juicy. Bake in a buttered pan, and brush the melted butter on top of the pastries.

Squash also needs to be eaten. So my dinner tonight was a mix of vegetables best in different seasons. My apologies. All are local, and purchased seasonally. In any case, wash and halve one delicata squash, and remove seeds and strings with a spoon. Peel with peeler (you don't have to be too careful; the skin of the delicata is relatively tender), and chop into small cubes. Bake in an open oven-safe dish, having first tossed squash with oil and salt.

Meanwhile, wash, peel, and chop one bunch beats. Place in small pan and cover with salted water. Bring to a boil, and simmer covered until tender.

Shell a pound of fresh peas into serving bowl (one pound pods yields one cup peas). Toss with some marmalade, olive oil, and dijon mustard. Beats should be tender by now; drain in colander and rinse in running water. Toss with peas to coat with dressing. By now, squash is done; mix that in too. Salad will be brightly colored and sweet. Serves one.

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