Day 11 of my 30 day blog series journaling my experiment with a Capsule Kitchen. The plan? Use 33 ingredients to create all our meals for three months. If you just joined me you can either start at Day 1 or view all Capsule Kitchen posts.
The fresh produce season here in Michigan is rather short. The local Farmer’s Market doesn’t even open until the last weekend of June.
My Capsule Kitchen List includes #32: fresh seasonal produce from roadside stands and farmer’s markets.
I included this on my list knowing that months two and three using my Capsule Kitchen list of ingredients would benefit. Unfortunately, month one is pretty slim pickin’s.
The only produce in season currently is asparagus. Last year a local farmer came through the RV campground selling some he had just picked. We had never had it fresh, so bought a small bundle, marinated it in a bit of olive oil and sea salt, and grilled it up in our grill basket. I remember it being quite tasty.
I picked up some asparagus yesterday. Hopefully tonight’s experience is the same as last year’s.
Mike’s going to be busy at the grill. In addition to grilling the asparagus I’m having him grill hamburgers. I’ll have Harrison make sweet potato fries in the oven. It’s always nice to have a meal that I plan and someone else cooks.