We are back now from all our traveling, relaxed, and yes, a bit more tan. Expecting to come back to the frigid Oregon Coast summertime winds, we have actually had quite a few days of beautiful sun, mild weather, and gentle breezes. It has been more than pleasant, and Rob and I are taking advantages of the best of it. The many hikes, lead to long days, sometimes not even showering until mid afternoon (it’s not gross, it’s “natural”). We’ve been doing some small entertaining, enjoying close friends in intimate conversation over simply good food.
One of the things I will miss the most come our goodbye next summer, will be the amazing Oregon produce. Wow, this place has got it down. The berries are incredible, and our CSA farm basket (yielding not only great zucchini and greens, but inspired the cheeky name for this blog), has been overflowing our crisper. It’s awesome.
Through the lazy days of summer (and I do mean lazy… Sig is snoring under the table at the moment), I have enjoyed cooking from my roots – simple, easy, tasty dishes celebrating the greatness of food. We’ve kept some staples in the house: herbed chicken salad (above), blueberry sauce, white bean puree (a great companion for blanched green beans), good quality mayo (for the healthy shmear on a ripe summer tomato), pluots and blueberries for cold, sparkling sangria, and most recently vegetable cream cheese. With the tons of veg we’ve been getting, combined with our undying and unconditional love of bagels and cream cheese, I don’t know why I hadn’t thought of this sooner. Super simple, incredibly flavorful, and a fantastic way to get some raw veg into the system first thing in the morning.
Right now, I’m waiting for some overripe peaches (there are always a couple in a lug – why waste?) to do their infusing magic with some vodka, anticipating a ginger peach cordial sometime in the next couple of days.
And with so many beautiful zucchinis around, a tart was just calling out to me (with a fried egg, oui chic!)
Vegetable Cream Cheese (makes 8 oz)
- 8 oz room temperature cream cheese (I used the “whipped” kind; it made incorporating the ingredients very easy)
- 1 medium carrot, peeled
- 1/2 green bell pepper
- 1/2 small zucchini
- 2-3 scallions, white and light green parts only
- a handful of parsley
This requires some patience chopping, but chop all the veg into a very small dice. First, make thin slices, then slice again into matchsticks. Then, line up the pieces, chopping them across to make very small pieces. HERE’S A TRICK: with the carrot, use the vegetable peeler to make the thin slices, and then continue cutting from those “peeled” slices. It’s much easier than trying to keep a I-want-to-be-free-and-roll-all-over-the-place carrot still.
Chop the scallion into thin slices, and chop the parsley until fairly fine.
Mix all the veg and herbs into the cream cheese, and season with s&p. Depending on the brand of cream cheese you use, you may not need much salt.
Generously spread on a freshly toasted bagel, lick the excess off your fingers, add more to the bagel once you realize how great it is, and enjoy!
**The longer the cream cheese mixture sits, the more incorporated the vegetable flavors become. The second, third, fourth days are the best – if it lasts that long.