Makaria Farm Dinner

dill roasted cabbage

roasted fennel

roasted fresh garlic

garlic mashed potato with peashoots

all thanks to our CSA through Makaria Farm (except the peashoots – they’re from our garden)

Phone Photography

girly balance – Samsung Galaxy sII no edits

while I’ve not had a chance to sit down & fully read andrewgr.am‘s Uncommon Photographer’s Guide to Photography, I’ve somewhat started with the “just take pictures” instruction.

check out more at Click! on Pinterest.

sourdough pandowdy

berry pandowdy

the original recipe was called a “slump” although technically it was a cobbler; we turned it into a pandowdy.  mostly because we liked the name, and because we rolled the dough.  we’re going to call this recipe pandowdy from now on, even if it’s a cobbler with dropped dough, just because it’s so much fun to say.

pandowdy.

the recipe works beautifully with 12 hours souring: just replace the 3/4 cup buttermilk with 1/2 cup sourdough starter and, depending on how moist you need to make it (i.e. rolling vs dropping the dough) either omit further moisture (rolling) or add up to 1/2 cup milk or mylk or water (dropping).  we used lard (we raise pigs) but coconut oil works great for vegan option; butter for non-piggy option. [edit: to sour, cut fat into dry flour & oats, gently incorporate the sourdough. next day, add the leavening agents right before cooking / baking]

sourdough for rolling

K can’t do rhubarb, so we used strawberries from our garden, plus blueberries.

fresh strawberries

 

frozen blueberries

we also omitted the applesauce (didn’t have any) and it worked out just fine. we baked ours so the topping would get crispy. it was very nummy.

natural whole food cupcakes

sadly, I neglected to take a photo of the finished product.  they were very pretty.  something like this:

sourdough cupcakes

but more golden than orange this time, and piped in a swirl (not very well). sigh… it was K’s birthday, and I was somewhat focused on getting out the door than documenting my brilliance.

this one just about nails them all on the head:

✔ vegan (well, the cupcakes are, if not the frosting; that could likely be made vegan)

✔ wheat free (can be gluten free with appropriate sourdough starter)

✔ sourdough (nourishing traditions)

✔ vegetables

✔ no artificial colours

✔ natural sweeteners (other than whatever’s in the cream cheese! –  will try home-made next time!)

✔ delicious

sourdough beetroot cocoa cupcakes with carrot cream cheese frosting

carrot reduction 4 –  5 carrots blendered with juice of one valencia orange, filter through nut mylk bag, reduce until thickened like light syrup

reducing carrot reduction

roasted 3 medium beets (from Makaria Farm’s CSA), combined with some of carrot reduction as it cooked, and carrot pulp, used stick blender to puree; use 1/2 cup for recipe, reserve rest (freeze in 1/2 cup batches for future cupcakes!)

use Minimalist Baker‘s fudgy vegan beet cupcake recipe with 1/2 cup sourdough starter + 1/2 cup sunflower mylk (unfiltered, still has pulp) instead of almond mylk & vinegar

frosting use she cooks…he cleans’ recipe with 1/4 cup carrot reduction instead of maple syrup

carrot reduction

wish I could show you the final results, but they looked good, and tasted great.  yay, me!