This morning we used up the extra shredded zucchini we had after making zucchini bread and made Zucchini Latkes!
Finally harvested some plums! And so it is time to make Zwetschgendatschi, a plum cake / tort I very much enjoy from my German heritage. It’s basically a sweet, sugary/ buttery, pizza dough with plums sprinkled in sugar on top =)
This one is gluten free, and improved on the one from two years ago.
It still could be juicier, and it still needs whipped cream…
conversations, a warm environment, abundant samplings of food…. “What is Thanksgiving?” many people ask. This past one, Continue reading
It was great to have help clearing out the mint.
The Arugula seems to have recovered it’s transplanting as the rains passed over. and it has been joined by many little radish sprouts!
This evening a little forage in the garden for dinner. The beets were smaller than expected, the broccoli past its prime, and the last carrots from the first crop planted had grown huge!
Yet yummy all chopped up and stir fry steamed with some ginger and lemon.
Simple and good, on a bed of wild rice.
obvious in form, the nudeln bread is no nudel brot. But this is expected when the milk is hemp and the flour gluten free. too much liquid, not enough time baking, not enough gluten. maybe too much yeast. tastes good with butter!
and that is what this german tradition is to me, a vessel for butter
The year continues on, and the garden continues to produce a bounty of wonderful vegetables. Yet now feels a good time to post a survey of some of the wonderful vegetables we have grown in the garden, and harvested in portland; and tell of the sauces canned and the pies baked.
Here’s to more to come,
And some tasty radishes too! I’ll post those soon.
Near a month ago I harvested Quince, a week ago I finally made them into a Quince Pie! I went with Portland Fruit Harvest to a community orchard and we harvested around 100 Pounds of Quince. Half of that got donated to a local food bank, and the rest was divided among we who came to help pick.
I put mine up in the cupboard for a while to ripen up. When the smell started to emerge I peeked in the bag and saw that their green skins had softened to yellow, with a hint of green coming through. I began the laborious process of cutting through their tough flesh to chop them up. after several hours roasting and several more baking a delicious Gluten free and vegan (skip the egg and butter) Pie emerged!
Here is the recipe I used (+ my favorite pie crust) Enjoy! Continue reading
found a Gluten free flour that says “cup for cup” so I used it cup for cup and didn’t think no more about it. Might be a bit dry, but I think I just needed to jam the plums closer together. Continue reading
with farmers markets passing by and farm produce from tumtum gardens coming in, there’s some decent playing going on in the kitchen. Random recipes of odd combinations and various strange plants.
this week purslane with rice and artichokes with butter!