Picking baby yellow squashWe tried our luck at the Sunday farmer's market today in another town today. We found fresh oysters from near Port Townsend and smoked salmon from La Push. We also found apricots, peaches, dill, shallots, flava beans, pepper jelly, and fresh pasta. Grocery shopping has never been so fresh!
Anni and I spent the afternoon making peach-apricot jam and jars of spicy dill pickles. Ari had a college final to work on. David and Alex went on all day on a trail up Mt. Index.
The sun came out today, and we harvested our second garden tomato - yipee! We made crepes for breakfast with some of our gooseberry jam. It was sweet and tangy! Dinner tonight was an eggplant curry with amaranth greens over brown rice. Most of the ingredients came from the market yesterday. The brown rice is from our existing pantry.
Does anyone know a good recipe for flava beans? Besides "with liver and a good chianti"?
Here's our take on a recipe for Veggie Bread:
Water 2/3 cup
Cabbage 1" wedge
Carrot 4" piece
Whole wheat flour 1 and 1/2 cups
Rolled oats 1/2 cup
Honey (optional) 1 tsp
Yeast 1 tsp
Sea salt 1/2 tsp
Veggie oil 1 Tbsp
Directions: Pulverize carrot and cabbage in blender with water (or grate very finely). Put this mix and all othe ingredients in bread machine bread pan, and turn on machine. This 1 lb loaf makes 12 hearty slices.
Notes:
1-The honey is optional because the carrots and cabbage provide the natural sugars to feed the yeast. Honey just sweetens the bread a tad more, especially for the young ones.
2-This bread can happily bake in your bread machine. We like to make it into small round loaves and bake it in the oven. If this sounds like your plan too, simply remove after processing the bread through the dough cycle (first rising) and then hand shape. Bake in a 350 degree oven for 20-30 minutes, until loaves sound hollow when tapped on the bottom.
More tomorrow.
Anni and I spent the afternoon making peach-apricot jam and jars of spicy dill pickles. Ari had a college final to work on. David and Alex went on all day on a trail up Mt. Index.
The sun came out today, and we harvested our second garden tomato - yipee! We made crepes for breakfast with some of our gooseberry jam. It was sweet and tangy! Dinner tonight was an eggplant curry with amaranth greens over brown rice. Most of the ingredients came from the market yesterday. The brown rice is from our existing pantry.
Does anyone know a good recipe for flava beans? Besides "with liver and a good chianti"?
Here's our take on a recipe for Veggie Bread:
Water 2/3 cup
Cabbage 1" wedge
Carrot 4" piece
Whole wheat flour 1 and 1/2 cups
Rolled oats 1/2 cup
Honey (optional) 1 tsp
Yeast 1 tsp
Sea salt 1/2 tsp
Veggie oil 1 Tbsp
Directions: Pulverize carrot and cabbage in blender with water (or grate very finely). Put this mix and all othe ingredients in bread machine bread pan, and turn on machine. This 1 lb loaf makes 12 hearty slices.
Notes:
1-The honey is optional because the carrots and cabbage provide the natural sugars to feed the yeast. Honey just sweetens the bread a tad more, especially for the young ones.
2-This bread can happily bake in your bread machine. We like to make it into small round loaves and bake it in the oven. If this sounds like your plan too, simply remove after processing the bread through the dough cycle (first rising) and then hand shape. Bake in a 350 degree oven for 20-30 minutes, until loaves sound hollow when tapped on the bottom.
More tomorrow.
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