Friday night we had planned to finally break in the new grill by grilling a couple of whole trout, but that plan was thwarted by a work emergency. Instead, I ended up picking up salads from Mod Market and taking them to Harrison’s office for a working picnic. They have really great salads, fortunately. We have a little outdoor smoker, so on Saturday Harrison made a simple rub and smoked the trout–one of my favorites. When we lived in the U.P. we could stop at one of the smoke shacks and buy freshly-smoked lake trout, whitefish, or super-oily chubs. So good.
The salads lately have been fresh watercress and/or baby lettuce from our greenhouse, and for fruit we have mostly been sticking with strawberries. Today I used leftover smoked trout to make some really wonderful smoked trout deviled eggs. I made a basic deviled egg filling (the yolks mashed with some salt, a little mustard, and some homemade mayo) then folded in a whole bunch of flaked trout.
Harrison brought home a huge bag of cute little eggplants, so tonight I am making a meatless curry with coconut milk, eggplant, onion, and carrots.
We are moving into our last week of the challenge (and the last week of the semester), and I am going to try to do some really interesting dishes this week to keep us motivated. I’ll post as much as I can!
Thanks for reading,