Makaria Farm Dinner

dill roasted cabbage

dill roasted cabbage

roasted fennel

roasted fennel

roasted fresh garlic

roasted fresh garlic

garlic mashed potato with peashoots

garlic mashed potato with peashoots

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

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natural whole food cupcakes

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

sourdough cupcakes

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

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

carrot reduction

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

LF Nettle Kraut

nettle kraut WIP via Gaia’s Gifts

shredded cabbage + chopped stinging nettle (gloves!) + salt + LF vessel = delicious

who knew?

and we’ve now got a fresh crop of stinging nettles off the plants I’d harvested in spring (again, who knew?), along with cabbages sitting awaiting harvest in the garden… another batch to make!

LF Salsa Fresca

image

salsa fresca WIP

inspired by thehungrybelgian: using chayote & jicama, cantaloupe, shallots, sweet ruffle pepper & mildly hot black Hungarian pepper, coriander & toasted cumin, splashes of lime juice & apple cider vinegar.

Chayote Squash

chayote squash via thehungrybelgian

I’ve been trying to provide K with the opportunity to pick different produce from the grocery store.  she enjoys the discoveries (“ooh, what’s that? what do we do with it?”…. I dunno, let’s google it….) kerala (bitter melon) was one of our first experiments. chayote was the next. I’ve just been eating them raw in fruit salad or as a sliced veggie crudité.  but I’m keen to try thehungrybelgian’s kickin’ chayote & melon salsa” (preferably fermented!).  hopefully, the selection of chayote is kickin’ at the grocery next week (it’s been good lately, but definitely went through a sad phase).

and so starts my efforts at “findin’ fridays” – where I’ll post something different that we’ve tried (a new food, a new way of preparing something familiar, something different, anyway).  no promises for consistency; I’ll do what I can 😉

LF Zucchini

LF scallopini zucchini jars

LF scallopini zucchini jars

LF scallopini zucchini jars

LF scallopini zucchini jars

a couple of heads of dill seed, a head of garlic split between, plus a couple of grape leaves each.

ready, set, ferment!