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Things are looking good here. It is going to be a hard decision.

I was surprised to get hard shells and on sale too. Usually when I split them this time of year it is easy. These needed the big cleaver.

I'll be smoking locally sourced woodchuck from the garden next.
I worked with some good old boys years ago. They showed up on Monday with a sack of groceries, a gun, and a fishing pole. Whatever they could get was the meat. Smoked groundhog is pretty good.
 

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I'll be smoking locally sourced woodchuck from the garden next.

Are you serious? Woodchuck is also known as "land beaver". GAH.

Hey, thanks for telling me about the watermelon kit. I will be the hostess with the mostess for sure if I do this.
 

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Yeah why not? Not everything comes pre cut on a foam tray in the market. I've seen some run under the deck. If they burrow under the foundation it is a bad time. They have to go.

In a bone in 3 oz leg

Calories: 132
Protein: 15 grams
Fat: 7 grams
Cholesterol: 45 milligrams
3% of your daily allowance of Iron, 10% of your Riboflavin, and 27% of your Thiamin.

It's 32% fat so that means it would take to smoke well.
 

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I still had some yellow pear tomatoes left:
Started of with frying some smoked belly pork (not calling it bacon as they look totally different from the bacon I know.
Added red onion and garlic. Fried for a bit and added tomato, fresh chili (from garden) and cilantro (bought, doesn't grow very well here, bolts too early).
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Food Ingredient Fines herbes Recipe Natural foods
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And assembled (pita was made in my uuni pizza oven that I did get working)
Food Ingredient Recipe Cuisine Sandwich wrap

And as an extra: My lime tree and chili pepper
Twig Branch Terrestrial plant Plant Grass
Plant Groundcover Grass Shrub Flowering plant
 

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Food Ingredient Staple food Recipe Leaf vegetable
This is one of those truly Greek dishes that aren't too popular amongst foreign travelers. Greek salads and roasted lamb sell quick but not many are willing to try these slimy little buggers. I love them. These were given to us by a neighbor who cultivated them and when they are fresh they need to be left in open air to dry and harden for a couple of days. This makes for a perfect stew to be enjoyed with crusty bread (and boy do I miss bread)

Greek Chicken and Okra

Dark meat chicken on the bone
Okra
Fresh tomatoes
Onion
Salt (no pepper)
Gobs of olive oil
 

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View attachment 65347 This is one of those truly Greek dishes that aren't too popular amongst foreign travelers. Greek salads and roasted lamb sell quick but not many are willing to try these slimy little buggers. I love them. These were given to us by a neighbor who cultivated them and when they are fresh they need to be left in open air to dry and harden for a couple of days. This makes for a perfect stew to be enjoyed with crusty bread (and boy do I miss bread)

Greek Chicken and Okra

Dark meat chicken on the bone
Okra
Fresh tomatoes
Onion
Salt (no pepper)
Gobs of olive oil
I love okra.
 

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More CSA stuff. Sorry for the phone pictures. Between moving and BBQ season setting up studio lighting and a dslr werent possible.

First, what I strained out of the gazpacho, butter, fish sauce, and some IPA beer. Grilled (already braised) Octopus and pesto.

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Food Recipe Fines herbes Ingredient Leaf vegetable


Grilled onion and green bean salad. Walnuts and citrus balsamic vinaigrette.
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Another entry.

Start with one zucchini from the garden, on the large side...
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Split and hollow out, leaving about a half-inch shell.
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Take 3 cups corn kernels, 3 eggs, salt, pepper, and a few Tb of milk, and process very well. Don't add milk unless you absolutely have to. Once it's pretty smooth, add a generous cup of coarsely-chopped fresh mozzarella and puree some more. Pour this mixture into the zucchini shells. Top with a cup or two of shredded Cheddar.
Food Ingredient Fines herbes Staple food Cuisine

Bake at 350F for 30-35 minutes, until the zucchini is just tender, then broil until the cheese begins to brown. Garnish with fresh basil from the garden.
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Note that you'll need a pretty big platter to serve it!
 

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Another entry.

Start with one zucchini from the garden, on the large side...
View attachment 65391

Note that you'll need a pretty big platter to serve it!
Reminds me how my father would always let a few grow to contest-size. We probably stuffed them some way, but just can't remember now. Had some yellow zucchinis recently, nice flavor, may you should try those next year.
 

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Reminds me how my father would always let a few grow to contest-size. We probably stuffed them some way, but just can't remember now. Had some yellow zucchinis recently, nice flavor, may you should try those next year.
Funny thing is, we didn't do anything special. That colossal zucchini just sort of happened by itself.

I never used to have my own garden, but now I understand the old story of the people who broke into somebody's car to put zucchini in their passenger seat....
 

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I never used to have my own garden, but now I understand the old story of the people who broke into somebody's car to put zucchini in their passenger seat....
You can grate them and pickle for relish.

National Sneak Some Zucchini Into Your Neighbor's Porch Day is celebrated on August 8 this year, get your running shoes ready!
 
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