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|
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
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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