Zucchini are finally coming into season and we’re indulging in ALL THE ZUCCHINI! Husband took the lead on this meal again, cooked on the grill, and we dined al fresco. It’s been so nice that the weather has been compliant for outdoor cooking and eating – we’ve had a relatively nice spring/summer so far. On that plate is a Maple Apple sausage which really was something incredible. The outside was glazed in maple syrup and just perfectly sweet while the inside was savory. Really just the perfect combination. The grilled vegetables at the bottom of the plate are Zucchini, Broccoli, and Turnips, and the salad at the top is Lettuce, Turnips, Garlic Scapes, Spring Onion, and Blue Cheese, tossed with non local Balsamic Vinegar. There is a glass of wine along with the meal as well, a Gewurztraminer from the Mount Hope winery. And, if you notice there, the vegetables take up over half the plate and were oh so delicious. We have a pan for the grill that looks like someone took a hole puncher to a sheet of aluminum and went wild, and it works great for grilling vegetables – everything mixes together and comes out just right. This could also be attributed to husband’s chefly abilities. We did inadvertently agitate the Robin who is nesting under our deck and sitting on some eggs, but apologized profusely to her and allowed her to nest undisturbed for the rest of the evening.
Sausage, Vegetables and Salad:
Maple Apple Sausage: Mt View Organics
Zucchini – Jack’s Farm
Turnips – Jack’s Farm
Garlic Scapes – Jack’s Farm
Spring Onion – Jack’s Farm
Blue Cheese – Birchrun Hills
Broccoli – Charlestown Farm
Romaine Lettuce – Charlestown Farm
Gewurztraminer – Mount Hope Winery
Non Local – Olive Oil, Salt, Pepper, Balsamic Vinegar