My son comes from a long line of picky eaters. There is his uncle, who famously disliked casseroles. There is his cousin, who used to gag if his pasta was not hand-cleansed of sauce. There is his grandmother, who objects to items of a winter-squash or sweet-potato texture. We used to joke that my son had a nutrition sensor: if something entered his mouth with even a squidgeon of nutritional value, it was expelled, usually with loud protests.
People told me he would grow out of the picky-ness, and it is indeed happening. The boy has added an average of one new acceptable fruit per year. This year, it's been any melon I've picked up at River Farms from the twin sisters who only sound like chain smokers. Charentais, Orange Honeydew, Fast Break canteloupes. You name it, they're delicious and ready to eat the day you buy it.
Also scarfed down is salmon (use Loki's fresh or frozen, any variety) soaked in this marinade and grilled/broiled:
1 T. melted butter
1 T. olive oil
1 T. brown sugar
1 T. honey (I use Fireweed Honey from the Market)
2 T. soy sauce
3 T. Dijon mustard
2 t. grated fresh ginger (or bottled)
2 t. minced garlic
Combine and marinate in the fridge for 20 minutes to a few hours. Grill or broil to desired doneness!
Skagit's New York and Sirloin Steaks were also hits. Eiko reports that lush grass has led to perfect steaks. Sprinkle each steak with salt, pepper and paprika. Grill about 7 minutes per side for medium well. If your grill is very hot, try 5 minutes. After you remove the steaks, let them "rest" a minute before serving.
For our vegetarians, this is the season for Capellini Pomodoro!
3 garlic cloves
1/3 c. olive oil (don't skimp)
2 lbs. ripe red tomatoes, chopped (and peeled if you want to bother dropping them in boiling water first)
1/4 cup slivered fresh basil
2T - 1/4 c. tomato paste
3 ozs Golden Glen Creamery Parmesan cheese
Heat the olive oil over medium. Add the garlic and saute for 30 seconds. Dump in everything but the cheese and heat through. Serve over 12-16 ozs capellini, mixing in as much cheese as you like. (For my son's sake--he doesn't like "chunks" of tomatoes--I puree with the hand blender before adding the pasta.)
And, bonus recipe, Kale Chips! My son actually won't eat these, but my brussels-sprout-loving youngest daughter would. Willie Green's suggests de-stemming the kale, slicing into 1" strips, tossing with olive oil, salt and pepper, and baking until crisp. If you've ever roasted brussels sprouts and chomped on the loose leaves that were overbaked, this snack is for you. Mmm...
See you at the Market!