|Throughout June local vegetables have just been coming into season. In this salad early in the month: local lettuce, deviled
eggs, palm hearts from a jar, and a purplish kumato tomato -- this was before local tomatoes started arriving.
For other people's kitchen wrap-ups this month, see the blog posts linked at Sherry's Pickings, a blog from Australia that allows many bloggers from around the world to share what's new and amazing in their kitchens in early summer in this hemisphere and at the beginning of winter down under.
|White beans with tomatoes, lettuce, and more.
|Left: tuna salad. Right: cut up grilled steak with bell pepper, celery and other not-so-local vegetables.
|Finally, mid-month: some really tasty tomatoes from a local hoop house.
|Local yellow tomatoes, lettuce, and avocado (which is never local).
New: a Kettle and a Ceramic Dish
|Our new kettle with a long spout for more convenient pouring.
|Ceramics from the Ann Arbor Potters' Guild.
|Potato salad in the covered dish. Chives are from our garden.
|Rice with dried fruit and Moroccan flavoring. Part of a
Moroccan dinner, blogged HERE.
|Roast carrots, fennel, and pork tenderloin in a simple brown sauce.
Leftovers went into Cuban sandwiches, blogged HERE.
The Simplest Food: Hamburgers!
|Melting the cheese onto the bun is easier than melting it on the burger.
More Simple Food
|Roasted cauliflower with almonds and dates.
|Sardines and goat cheese on an onion roll with more of those local yellow tomatoes.
|What could be simpler than hash-brown potatoes?
We ate them with scrambled eggs. Very very simple.
|Michigan strawberry season is only a few weeks long. Such fragrant little berries! And it's all over now.