At lunch, I enjoyed Mexican Purslane Stuffing stuffed into half of a giant zucchini from our CSA box. The recipe isn't that great. Am I right to suspect the authenticity of a Mexican dish seasoned with soy sauce? And, it never says when to put the purslane in -- I chopped it and dumped in after the tomatoes. I'm not an experienced enough cook to know how to cook an egg without scrambling it. Since I knew I was going to put it under the broiler after stuffing the zucchini and I trust my source for eggs, I erred on the undercooked side and it seemed to work.
I'll make it again the next time we have a giant zucchini with these changes: sautee the purslane in the skillet with the onions and garlic just before adding the tomato instead of steaming it, skip the soy sauce (the dish was plenty wet from the Cherokee Purple tomato), use the chili pepper as suggested (I didn't have a local -- and safe -- pepper so I just used black pepper yesterday), and put a little cheese on top.
We fixed supper entirely on the grill, which is one of my favorite ways since I do very little of the work. This was our first sweet corn of the season! A lot of seasonal eating is new to us since this is our first year of One Local Summer, but we both have enough of a rural background to know that you only eat sweet corn in season. It was worth the 10 month wait -- especially since we ate it nearly every day during the season last year!
The squash is another Less is More recipe (explained in yesterday's post, hosted by One Hot Stove for the Monthly Blog Patrol originated by The Spice Cafe). Grilled Marinated Summer Squash is easy and the lemon juice is a surprisingly nice touch (if not local -- I'm considering that a spice for this dish). I've made it twice now and both times I started marinating it in the morning to cook in the evening -- overnight seems like overkill. The recipe is from the Kitchen Gardeners International blog, a blog I've been really enjoying even while my kitchen garden this year is mostly failing.