With two weeks of carrots still in the crisper, I was a little dismayed to hear we were getting ANOTHER big bunch. I also picked up beets, basil, red Russian kale, 2 lbs of potatoes, spring onions, 1.5 lbs summer squash, celery, cucumbers and 5 ears of corn.
At the suggestion of my friend Carmen, I’m letting the bail “root”. We’ll see what happens there. Right now it’s making the kitchen smell divine!
The beets and carrots from this week and past weeks have been roasted and I’m making the chipotle dip from 101 Cookbooks for the “carrot fries” tonight.
Corn, celery, cucumbers and such will go into a delicious corn salad that I can’t wait to munch on!
The kale and spring onions I’m plan to saute and serve with beans and some grain. Delicious, simple and easy!
The potatoes and summer squash are going to hang around for a bit until I decide what to do with them. Any good summer recipe suggestions for those two ingredients?