FauxPas

It looks like you have a decent amount of space there, so I think you are only constrained by your budget. You could do a lot in that area and framing it with some veggies/green things would define the space in a really nice way, as well as provide a practical garden area. Would you use planters/raised beds? I guess the big question is how much time will you spend there and do you visualize it as an outdoor kitchen and dining area? For entertaining or just for family meals?

I wonder if Amazon knows yet when it will be! 😄 https://ca.news.yahoo.com/best-amazon-prime-day-deals-012317422.html

Simple chicken and veggie stir fry with rice, watched over by an Inuksuk/Inukshuk (probably better referred to as an inunnguat or inunnguaq, I guess) that was made from Kenora black granite by a good friend in Manitoba.

@Kerry Beal, wondering if you have had much time to play with this oven yet and if you have an overall opinion about it. Would you recommend it? PS - I know you are busy with a gazillion things, so not expecting anything, just wondering! 😃

Yesterday was quite a cool day, so it was no hardship to use the big oven and cook a small rib roast along with a mix of local veggies. And it's such an easy meal to make, too! Plus, we have leftover roast beef for beef dip sandwiches.

What types of citrus do you have, @sartoric?

I had some cabbage and other things left over from CSA box, so decided to make cabbage rolls, which isn't something I do often at all. They were tasty enough but not exactly beautiful. We shared these: But I had leftover meat/rice mix plus extra tomato sauce, so we had stuffed peppers the next night. I thought of @rotutsand decided to avoid using green peppers, though. 😇😃

I'd never heard of a sonker, but it looks tasty! I looked it up, similar to a cobbler I guess and would work with various fruits. Do you have a favourite recipe, @liamsaunt? Thanks!

I made lasagne in that CSO-sized deep lasagne pan and we had it for dinner for three nights in a row with some salad or garlic bread, but neither of us complained one bit. I did get tired of taking photos of it, though. 🤣

Nothing very exciting here, but something I haven't had for awhile. Lots of things you can put on a piece of Wasa bread with cream cheese, but right now it's all about the produce. Cucumber and tomato is my usual topping, interesting to see what other people use.

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New CSA box this week. Getting a bit frustrated with this farm co-op because I would like some other items. They are easily obtained from other farms here, but it means extra trips and more produce than we need! Still, the quality is excellent and I like being able to talk to the farmers when I pick up the produce. First salad. @Shelby mentioned a Vivian Howard recipe and I started browsing Deep Run Roots and decided I had to try her pork belly and beet recipe. I would never have thought of cumin, mustard powder and coriander on pork belly but it was delicious, as were the beets and beet greens. Canada Day. We had steak and baked potato and corn on the cob. Corn was from somewhere, not very great. Steak was very good though. Potato was huge, I only ate a third of it. Should have stuck with local potatoes, though. Our fave meal sometimes is Pork Adobo, Filipino style. I love how a simple and inexpensive pork steak becomes so tender and tasty when braised in vinegar and soy sauce, etc.

I've been making soup! It's not that hot here (though it's starting to feel warm for wusses like me) and it's a great way to use up veggies and we have a lot of veggies to use up right now. I make soup for dinner some nights and we have sandwiches and leftover soup for lunch the next day. I would call this minestrone but my husband has some irrational dislike of soup by that name. So I left out the pasta and called it tomato vegetable soup and he was happy. It's got lots of wonderful veggies. And next time a slightly chunkier version with lots of fresh peas, beef instead of chicken stock. Fresh picked strawberries for dessert, sometimes with ice cream or just on their own. I'm a fan of the quick guillotine method, off with their heads! Maybe I should use a huller. 😄 Tonight we had burgers and potato salad. I used up some of my garlic scapes, celery and scallions for the [potato] salad greens. We always get beautiful farm eggs and we have local Warba potatoes everywhere right now. Here's the fixings. This is a local Warba, I'm not sure how widespread they are, but everyone here in southern BC goes nuts for them in the late Spring/early Summer. They are never around long enough. They have a lovely texture, clear and white and very clean tasting if steamed but more complex if baked/roasted. One of those new potatoes that is amazing with a touch of butter and fresh herb of your choice. I guess many areas have their own Warbas, what is your local equivalent, if you have one?

What's your veggie dip there? It looks good.

If I was back in parts of Atlantic Canada, I'd be tempted to have one of their amazing lobsters just because it was Wednesday, forget about national holidays. 😄 Why is it so hard to get quality lobster here?

But you need your own LIME tree, even if it's grown in l'orangerie. 😃

Most of the time, I make it the same way as banana bread, just subbing mangoes for bananas. There are several recipes out there, I haven't done much other than try coconut instead of nuts or add a bit of lemon/orange zest. But I like the mango and nuts combo, too. I use my immersion blender to somewhat liquefy the mangoes, but leave a few chunky bits.

@Shelby, are you a Costco member? Both here and in AZ, they often have ataulfo mangoes in their produce sections. You have to buy 6 which isn't a hardship for me. If I can't finish them while fresh, I throw chunks in the freezer. They can be used in cooking or drinks. I like to make my own mango chutney now and then and the frozen ones are great for that. Or to make mango bread.

@Shelby, in fact, looking at the Sprouts' sales flyer for one of the KS stores, I see Red or Honey Mangoes shown, 2 for $1. That's an excellent price! Good until June 30th. https://www.sprouts.com/weekly-ad/

Is there a Sprouts store in the 'big city'? They usually carried a couple of kinds of mangoes in their AZ stores. Up here, I can get them at most of the grocery stores but I don't know what the KS stores are like. Sprouts locations: https://www.sprouts.com/stores/

Your building really should have une orangerie for you, so you can just grow your own. 😄

The ataulfo mangoes here are definitely the best choice. And I think I'm in the minority, but I do like @MokaPotdoes, I peel first (though not in a circular pattern) and then cut the cheeks off, then the remaining bits. Or I just chew the remaining bits off. 😃 That hedgehog cut with peel attached never seems to work very well for me, I don't know why. I start by cutting a bit off one end so that i have a flat spot to balance the fruit after peeling and before cutting.

I'm going to go look up that squash recipe right now. Must be getting hot in your area right now, looks like lovely hot weather food! Are the squash from your garden? What about the [unpeeled 🙀] tomatoes? 😄

We're getting a weekly CSA box from a local organic farm co-op, so we are eating a lot of green things. It's quite a lot for two people, so we always have a couple of big salads and then I work to use up the rest of the stuff in various meals and try to be a bit creative. We always get a nice batch of mixed young greens and some choices in our other selections. Here, carrots, kale, kohlrabi, spinach, green onions, radishes. Add in some tomatoes and cukes from another local farm for a big dinner salad. Purple kale, fresh sage, strawberries, spinach and the usual salad mix. I like choosing spinach because I can add a bit into a fresh salad and it's easy to quickly steam the rest and then freeze it. Savoy cabbage, basil, garlic scapes, snow peas, snap peas, spinach, cukes, kohlrabi and salad mix. Dinner salad, there's actually a lot of kohlrabi in there. We love it raw. As soon as I knew we had garlic scapes and basil, I knew I would be making Garlic Scape and Basil Pesto. I have a lot of walnuts in the pantry so used them instead of pine nuts. With a few black olives. Tonight is the pesto again to finish it off. I needed to keep clearing out the crisper boxes and wanted to use up some celery that was getting on a bit, so made Polpette di sedano (Tuscan Celery Balls) from the Memorie de Angelina blog. I served them with a simple tomato sauce made from some good canned tomatoes that were flavoured with a bit of garlic scapes and basil. We had them as an appy with a few extra left over for tomorrow. These were fun! Tasty, too! 🙂

We had a very similar meal tonight but with kale instead of arugula and probably a bit more bacon. And I added some sun-dried tomatoes. It was quite tasty and a nice way to make use of some of the kale in our weekly CSA box.