Unfortunately for Steve and Ken, whose garden, er, mini-farm has been profusely producing crops like green beans, zucchini, squash, cucumbers, okra, tomatoes, and lately corn, someone has to pick, cook or can them.
Men having fun picking zucchini and other vegetables from the garden |
Tools for canning green beans |
Canning green beans |
potluck with marina friends |
Freshly picked tomatoes and corn from the garden |
Mojito and avocado and roasted corn guacamole |
Mojito
An authentic mojito is made with white rum. I used Captain Morgan’s spiced rum.
makes 1 drink
1 ½ oz rum
1 ½ oz fresh lime juice
1 sprig of fresh mint
½ tsp sugar Sprite
In a rock or highball glass, add sugar and mint leaves. Crush mint leaves with the back of a spoon. Add lime juice. Fill up glass with crushed ice. Add rum. Top off with sprite.
Avocado and Roasted Corn Guacamole [Print Recipe]
courtesy of Food & Wine magazine, April 1991
8 Servings
1 cup fresh or thawed frozen corn kernels
1 Tbsp corn oil
2 large avocados, preferably Haas, cut into ¼” dice
¼ cup chopped fresh cilantro
1 large tomato, cut into ¼” dice
2 Tbsp minced red onion
1 tsp minced fresh or pickled jalapeno pepper
1 tsp minced garlic
2 Tbsp fresh lime juice
1 tsp cider vinegar
1 ½ tsp coarse (Kosher) salt
¼ tsp cumin
1. Preheat the oven to 450 degrees F. On a baking sheet, toss the corn with 1 Tbsp oil. Roast, tossing often, for 7-8 minutes, until golden. Let cool, then transfer to a medium bowl.
2. Fold in the avocado, tomato, cilantro, onion, jalapeno and garlic. Stir in the lime juice, salt, vinegar, cumin and 2 Tbsp oil. Cover and refrigerate for up to 6 hours.
3. Serve with tortilla chips
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