The Rathgeber Thymes- Blog

Week 10: Burning the Midnight Foil

Greetings from Duluth, Minnesota!!

 Oddly this is the second Leif Erikson momument we've visited this year..

Oddly this is the second Leif Erikson momument we've visited this year..

Maybe it is my lingering hangover talking, but I could really go for some Potato Ole's right now. Granted, this is not usually the type of thing you would want to start off a blog post which you are writing on behalf of a small, organic, local farm who has the most gorgeous produce ever. Even more so, neverminding the fact that the (extremely unhealthy, I'm guessing) fast food chain, Taco John's is not as popular in the Indiana Midwest area where my readership mainly resides, as it is in the Minnesotan Midwest area which is where I happen to be at the moment. So, if you are a sensible person, you may have just asked yourself,"What?! Potato Ole's?!" in a disbelief/disgust combo platter of emotions. Allow me to explain: Potato Ole's are essentially deep fried Tater Tots which, instead of being shaped in the cylindrical nugget form, are instead shaped like coins allowing greater surface area exposed to the hot oil when fried, and a greater crust to tot ratio than what is typically offered with the cylindrical nugget method. 

This is all to say, that yes, I have been on a Minnesotan specific food bender since Friday-- and thank god Chris and I are leaving for our backcountry camping trip later this afternoon cause this is just not responsible behavior. On the three day backpacking leg of our trip we will be returning to our mostly sensible eating habits as we explore the North Shore of Lake Superior on foot. 

 The local fare

The local fare

Which brings me to the topic at hand: foil pouch dinners! We used to call them 'hobo; dinners growing up, which (if I'm being honest) seems both inaccurate and to be romanticizing the pernicious epidemic of housing insecurity faced by millions of Americans... But the more appropriately named 'foil pouch dinners' are as easy to make as they are delicious and simple for those camping and not. 

The process is as follows: cut whatever vegetables and protein you have at the moment into larger chunks and place on foil. Second, drizzle a olive oil and add whatever aromatics you like. Then you burn down the coals of your campfire, or use the coals which still linger after you've grilled your tofu skewers, or brats, or steak whathaveyou and throw upon the grilltop or on the coals (if you're okay with some burned bits) until you smell the aroma of your cooking protein, and the juices bubbling up run clear. My favorite flavor combo for foil pouch dinners are onions, peppers, potatoes, sausage, squash/zucchini and red pepper flakes, and fennel seeds. But honestly, I never had a foil pouch dinner combo that I didn't like. So be creative!!

What is in the CSA this week?

  1. Tomatoes
  2. Honeynut Squash
  3. Cipollini Onions
  4. Eggplant
  5. Bell Peppers
  6. Watermelon
  7. Ground Cherries

What am I making this week?

  1. Honeynut Squash Risotto
  2. Ground Cherry Vinegrette
  3. Watermelon Salad with Feta and Mint
  4. Tomato and Feta Galette