A few weeks back, speaking of amazed with the world phenomena, I found what I think was a katydid. If you haven’t seen one, that is because they are ninjas, blending in with their surroundings like their lives depend on it, because, well, they do. We have been seeing a lot of them this year though. They are omnivorous, but usually prefer leaves from trees and bushes. They are different from grasshoppers because they make their lovely hum with their wings rather than their legs. Although they can fly, I heard that they prefer to walk, with I love to imagine—thinking about a Katydid making an adventure across the field, one spindly step and wild hop at a time brings a smile to my face. A cool thing about them is their “ear”, called a tympanum”, which is located below the knee of their front leg. They really are beautiful creatures and I enjoyed learning a little bit about them. Please remember, I am not an entomologist and discovered most of this information from late night googling and book skimming. If you read this and know differently I would love to hear about it!
This week (and for many to come) we are bringing the Shishito pepper! Hailing from Japan, this is a delicacy! Thin walled, unlike a lot of other fryers, this sweet morsel chars and blisters easily. To eat them as a tasty snack, follow this recipe from Epicurious! Just sauté them whole, toss them in sea salt, and eat them just like that! http://www.epicurious.com/recipes/food/views/Sauteed-Shishito-Peppers-Summers-Best-New-Bite-51153400. I haven’t gotten the chance to cook it up yet and am excited try it this weekend.
We are also bringing cipollini onions! So sweet they can be eaten on their own. Lots of folks roast them whole!
And one more vegetable recommendation: Eggplant folks. I always mess it up, but there is one fool proof way to handle it: Baba ghanoush, a wonderful roasted eggplant dip. Check out this http://allrecipes.com/recipe/baba-ghanoush-2/ recipe on AllRecipes.com. Very few ingredients, easy to make—requires that you hang out to turn the eggplant on occasion, but that’s about it. There are fancier ways to do it besides this recipe, but I have always found it works just fine this way. I have been known to oil the eggplant rather than the pan though, either way works just great.
Enjoy the breezes folks! That is the best of life.