Maudy's Cooking Journal!

I think I am spoiled! I get a box of great local organic vegetables right from the farmers every week. How can I not be spoiled? I didn't have to pick the veggies I get. I remember those years, when hubby and I had to do grocery shopping every week or two. We spent too much time choosing veggies from grocery stores' fresh produce section only to get the usual vegetables. I like how it works now. I like to pick what I can cook when given vegetables better than the other way around. That way we don't get bored of eating limited option of veggies, and also don't need to do grocery shopping too often.


This early Fall we've been getting different kinds of beets. The red one is the one that's very usual and thought of the only beet ever existed. The golden one is labeled to be less sweet than the red ones, and claimed to be a good source of fiber and potassium. The last one is stripy. It always makes me smile when I cut it and brings me to a whimsical world. I usually cut them up then baked them together in a big baking pan. However that day, I separated them up to three containers to avoid the maroon color domination.


I also made pan-fried salmon that day to accompany the beets. Salmon is somewhat pricey in my area I guess because we live far from the ocean. So, when it is on sale, we usually buy it. That day was a special day then because we had salmon for dinner Knowing that I was going to cook the salmon that day, hubby told me several times not to overcook it. He likes it juicy; and makes it a big deal if it is too dry. I was glad it turned out great. I used a recipe from Food Network, which was a great and easy recipe. The only different I did from the original recipe was I pan-frying it instead of grilling it.


On the plate: pan-fried salmon, beets, white quinoa, and celery leaf. Yumm... I wish we could have this kind of dinner every day... or will it not be so special anymore?