On the local food front, my DH was sweet enough to suggest a trip to the Lincoln Farmer’s Market on Saturday morning before the season’s first Husker game. We walked away with quite a haul: German plums, butternut and spaghetti squash, burpless cukes, peppers & onions, garlic, seedless watermelon, and cantaloupe. Not bad! Well, other than the walk to the car with all this stuff… J After the game, my mom presented us with half a lug of fresh peaches, too. Mmm…
After my glorious butternut squash experience last week, I wanted more veggie newness. So, the next night I baked a beet. This was no small beet like you’ll see pickled. It was a big honkin’ potato-sized beet and I was instructed to cook it much like a potato – wrapped in foil and roasted in the oven for an hour. I cut it apart, slathered on some butter and chowed down. Wow! If someone would have asked me to eat it, I would have said ‘no, thanks!’, but I’m really glad I did it on my own, ‘cause it was fantastic. However, although I’d been warned, I was still surprised at the effects beets have on certain bodily functions. Ahem. Ew.
To follow this vegetarian success, this week I cooked up the spaghetti squash for me and the DH. It’s low-carb enough that he could share it with me, unlike the butternut squash or beet. I nuked it, then sautéed the “noodles” with some chicken (free-range & hormone-free, of course), pesto and mozzarella. Ta-da – the DH’s new favorite meal.
What to try next?
