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Drizzled over soft cheese = Divine
I love late spring so much.  Strawberries, rhubarb, preserving... oh my!

Okay, that was cheesy, but seriously - I'm a little ecstatic that it's finally time to start preserving.  We had surprise strawberries at the farm (120 pints of 'em), and I harvested rhubarb for the first time!

My first act of fruit-in-jar goodness?  You guessed it:

Strawberry rhubarb preserves.  It's a classic.  And I've never done it before!  It's more chunky than a jam, and positively oozes with delicious sauce.


 
 
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These pickled radishes are good.  I mean, I expected them to be good, but I didn't expect them to be this good!

Thanks to my weekly farm haul, I had a bunch of Easter Egg radishes in dire need of consumption. 
Raw radishes are too much for me to eat in bulk, so I decided to give pickled radishes a shot before they all withered into magenta-colored shrunken heads.

It was a great choice on my part, for sure.  Pickled radishes are the kind of salty snack I'm likely to go for in moments of boredom & salt munchies. 

Plus, they're so darn purty...


 
 
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I've wanted to make dandelion wine for, oh... six years now.  And guess what?  Today, I made dandelion wine!

Sure, it won't be drinkable for months, but I'm excited!  And since dandelions are blooming everywhere right about now, it's the perfect time to do some wild foraging and harvest your own bottle of wine.


 
 
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Quick and dirty recipe - homemade tempeh salad!  Delicious, nutritious, easy.  Like many lovely things in life.

When your immune system is struggling, protein and greens are the ultimate combination.  When your energy is low, quick meals are a godsend.  Ta-da!  Tempeh salad, at your service.

Now, you don't have to use homemade tempeh, but I highly, highly recommend it.  It's less expensive and more delicious.  Plus, how cool is it to ferment your own tempeh?!?  Way cool.


 
 
Oh, the humble dandelion.  Dandelions are so under-appreciated in our age of pristine grass lawns!  I'll save the lawn rant for another day - for now, let's appreciate the glory of this well-known 'weed'. 

Dandelions are edible and medicinal, and easy (so easy!) to find.  Their uses range from wine to salads to medicinal tonics, and they are perfect to harvest this time of year.
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One of spring's first blooms, down by our creek bed.

Spotlight on Dandelion

Common dandelion (Taraxacum officinale), gets its name from the French 'dent-de-lion' or 'lion's tooth', and is related to chicory and wild lettuce.  Dandelion leaves, flowers, and root are all edible, and are also useful to make herbal remedies, especially tonics for liver and your overall health.

 
 
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A month or so ago, my mom gifted me a giant bag of rolled oats.  I've been waiting for a reason to use them, since oatmeal really isn't my thing.  Well, yesterday it happened - I finally ran out of granola

I adapted this granola recipe from one by the ladies at the Hell's Backbone Grill (a women-owned, Buddhist, local and organic restaurant in Boulder, UT).  'Brown Betty' granola is hearty and subtly maple-flavored, with lots of almonds. 

And yes, I have had Ram Jam's "Oh Black Betty (bam-a-lam)" running through my head for the last few days.


 
 
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Those are some sexy loaves...
I live approximately 5,760 feet above sea level.  Now, baking bread from scratch is tricky enough, but add all sorts of wacky pressure changes from high altitude?  Yep, we're in trouble.

But never fear!  High altitude baking can be done.  I've been using this homemade bread recipe for months now, and it just keeps getting better.

The recipe yields two loaves of whole-wheat bread that rest between sandwich-grade fluffy and moistly dense.  For those of you at sea-level, I'll include some alternate ingredient measurements.  


 
 
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Squash is a winter staple around these parts, but I never quite know what to do with it.  Spaghetti squash, on the other hand, never fails to deliver! 

Introducing spaghetti squash as... what else?  Spaghetti!

Vegan, gluten-free, seasonal spaghetti, that is.  I used all local and gifted ingredients for this squash-ilicious spaghetti.

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Ingredients:
~ spaghetti squash, local and organic
~ garlic, local and organic
~ yellow onion, local and organic
~ green onion, dehydrated, gifted
~ green onion, fresh, gifted*
~ garlic-infused olive oil, gifted
~ RealSalt, sourced near my home state
~ black pepper, from bulk into a reusable shaker

* You can keep green onions growing for a long time in a jar.  Keep them in sunlight and replace the water frequently.  Trim off the tops and they'll grow back!


 
 
Before each meal, Morgan and I look at each other and say, "Okay, let's talk about this."  We go through each ingredient, and think about its source - local, organic, gifted food is ideal!  Sometimes we're lucky enough to have an all-local meal, which feels amazing.

Today, my refrigerator was sparse.  It's been a week and a half since my last CSA delivery, and I'm running out of ingredients and ideas!

Enter IngredientPairings.com.  I often need a little help imagining how things will taste together.  So, I entered in an ingredient:  'leeks'.  From there, I found that leeks go well with pasta - I just happen to have pasta!  I added 'pasta' to the search, found that tempeh goes well with leeks & pasta, and the recipe snowballed into a local, organic, gifted, (vegan!) confection.

 
 
I drink chocolate almond milk with my coffee every morning.  It's delicious!

Today, I ran out of almond milk - voila!  I made my own.  And you can too.  Making your own almond milk cuts down on packaging (are those Tetrapak cartons really recyclable?), plus you can make it exactly to your tastes!
You will need:
~ 1 cup almonds
~ 1.5 cup water
~ 2.5 tbsp cocoa powder
~ 1 tbsp agave nectar/honey/sugar
~ blender
~ strainer/cheesecloth
~ half an hour

 

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