EATING WELL IN CANBY

We've been "on our own" here in Canby for a week now. We're well settled, have explored our surroundings a bit, and feel like we have the watering and harvesting under control. We are completely contented in our situation.

This is yesterday evening's harvest. Naturally, we weren't planning to eat it all: 3 zucchini, 1 yellow squash, uncounted green beans (which we pick DAILY), two Yukon Gold potatoes (one of which weighed 20 oz.), a bit of rosemay and basil for seasoning. We now warn each other not to look at the cucumber vines or the bean bushes when casually walking by... or you get sucked into picking handfuls. What a food riot!

I added a new link in the Favorite Recipes section of the blog (left hand column): Quinoa, Mango and Black Bean Salad. This is from the cookbook I mentioned previously, Eating Well Serves Two, and the link will take you to the Eating Well website. This is a vegan recipe that nicely serves two for a main course, or serves four as a side dish. Outstanding!

By the way, the recipe directs you to first toast, then rinse the quinoa. I have done that, and also have skipped the toasting - I could detect no difference, so I don't bother with the toasting. I use red quinoa, which tastes nuttier and is more chewy than yellow quinoa; perhaps that is why toasting seems unnecessary.