First, since I haven’t had a chance to post my latest CSA deliveries I’m just gonna do it now. Three weeks ago:
salad greens, collards, rainbow chard, green garlic and asparagus
apples, navel oranges, radishes, strawberries, kiwi and sweet potatoes
And last week:
zucchinis, green chard, parsley, the world’s largest leek, lettuce
more apples, oranges, strawberries and radishes, teensy carrots and Meyer lemons
Now, spring is a great time for grilling. We all know this. Summer as well. Really, we grill year round, but I love grilling much more when the sun is out! This was my first grilled meal after it turned officially Spring.
It was spur of the moment, and mostly from what we had at the house already – half a Tofurkey sausage, potatoes and a salad with grilled mushrooms, soy bleu cheese and balsamic reduction. A fairly basic meal, but I wanted to share the method for the potatoes, which our friend Tom first introduced to us. You pre-cook the potatoes, either by boiling them whole then slicing, or slicing then boiling. The trick is to keep the slices fairly thick and cook them through, but not so much that they can’t stand up to the grill. Once they’re boiled and drained, oil and season one side. I think this time we only used kosher salt, black pepper and paprika, but you could go wild. I think the paprika is key though, paprika makes everything better. Grill the seasoned side over hot coals until it begins to char a bit (a little burning is good in this case, I think) and while the first side is cooking, oil and season the other side. Flip, cook, eat. Very good.
I don’t know if I’ve mentioned it here yet, but baseball season started and we’ve got season tickets for the A’s, so we’ve been going to lots of baseball games. And when those games fall on Saturdays, we tailgate!
Tailgate number one: veggie dogs, grilled asparagus and coleslaw with radish and carrots. We kept it simple for this one, since it was opening weekend and lots of friends came to join us. The coleslaw dressing was just Vegennaise, apple cider vinegar, sugar and seasonings.
For tailgate number two we made kebabs! In the past bf has been opposed to kebabs because they’re a little more work to put together, but we liked that they were a deviation from the normal burgers and dogs. Above are my smoked tofu/pepper/onion/marinated mushroom kebabs, pre-cooking. Yes, all of those just for me.
We didn’t bring anything to go with the kebabs, but the aforementioned Tom, who is apparently the potato master, brought these amazing garlicky parsley-y potatoes. At Giants games and A’s games you can buy Gilroy Garlic Fries (Gilroy being renowned for garlic), and these were Tom’s version for grilling. Did I mention they were amazing?
While we were grilling, this car pulled up across the aisle.
Awesomest baseball car ever!
(By the by, on a search for veggie food at the Oakland Coliseum I found veggie dogs! They were $2.50 each if I recall correctly, which by stadium prices isn’t too bad. They also weren’t more expensive than non-veggie dogs, which I appreciated. I couldn’t tell you which stand they’re at specifically, but there’s something called the food court or food row or something, and it’s in there. I had to walk almost halfway around the stadium from our seats in the outfield bleachers. I plan on taking food with me from now on, but it’s nice to know that in a pinch there are vegan options.)
On the weekends we also like to drink a tasty beer now and then, and I wanted to tell you about this one.
This is Dale’s Pale Ale by Oskar Blues, and it comes in a can. Don’t let this fool you though. Just pour it in a pint glass and pretend it wasn’t in a can, cause this is one fine pale ale, if you into that sort of thing.
I leave you with Jake, trying to pretend he’s not interested in the fact that I’m sitting on the kitchen floor.