WFP

I don’t make corn muffins with it, either. I usually make corn pudding. Here’s what I did:

2 pints of canned corn (liquid included)
1 cup sour cream
1/2 cup melted butter

Mix that all together. Now, you could stop there, but then it wouldn’t have anything to do with leftovers! And you know how I love to reinvent my leftovers… So, to this I added some chopped up ham, some greens, etc. and mixed that all in as well. Then I poured the whole mixture into a greased baking dish and topped it off with some miscellaneous cheese. Bake at 350 for about 45 minutes. Serve with a fresh salad and you’ve got a really good thing. This is fast food around here. It took about 5 minutes to put together, cleared my fridge of miscellaneous leftovers, and tasted really really good. Everyone loved it and had seconds. Win! 

A few months go by and I forget how satisfying a harvest basket is. In this case, it’s simply some arugula, garlic scapes, chives, and lamb’s quarters. Oh, and eggs. You know, I was so late with my spring planting of some stuff that we’re still waiting for most of our greens. But, thankfully, we’ve got great volunteer greens and stuff all around to forage, and so we are not wanting for much. 

 

For Father’s day we decided to contribute a potato salad to the party. Just some potatoes, red onion, lamb’s quarters, and some finely chopped carrot.

 

But then, we made a fantastic garlic scape/arugula pesto sauce for it- a homemade mayonnaise base, then to that we added the scapes, arugula, salt, walnuts, parmesan, and a little plain yogurt. So flavorful! We used the extra as a dip for vegetables. I’m making more today for a chicken salad.