We’ve recently gone rogue and started having dinner for breakfast. Burgers, burritos, and chili for breakfast, oh my!
Category: Food
Farm Foraging: Black Locust Flower Syrup & Infused Oil
There seem to be new flowers blooming daily – we usually catch the first hint of scent wafting over to us during morning chores. With the hot, sticky weather we’ve been having, the fragrance may even hang over an area like a perfumed cloud, like it did with the black locust flowers. Anything that smells that great merits further investigation!
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No Food Waste: Candied (Fermented) Grapefruit Peel
Earlier, I shared how we made several enjoyable products from 6 fresh grapefruit: wine (Wine Chronicles: Now Making Grapefruit), fermented syrup (Ferment This: Grapefruit Rind Syrup, No Food Waste: Grapefruit Rind Syrup Part II), and grapefruit water kefir. The wine’s not ready to taste yet, but the syrup and water kefir are great! The final item we made from the grapefruit is candied fermented peel. Interested in how we did it? Read on. Continue reading “No Food Waste: Candied (Fermented) Grapefruit Peel”
Farm Foraging: Blue Violet Syrup
The beautiful wild violets are popping up with enthusiasm around here. Shy and diminutive, they really merit inspection and – better yet – collection and use. Aside from their delicate beauty, they (flowers and leaves) are very nutritious and high in vitamins A and C. I was particularly interested in making beverages with them, in the hopes of extracting some of that lovely purple hue.
Homemade Desserts: Mexican Chocolate Black Bean Brownies
Do black bean brownies sound weird to you? Trust me, they’re not – in fact, they’re a real treat! And since there’s no flour, they can also be made gluten-free. These are tender, dense brownies with serious chocolate flavor. I’ve made them twice now, and believe that version 2.0 is even better than the first!
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Cast Iron Cooking: Dutch Dutch Baby
Do you have a lot of farm fresh eggs on hand that you’re not sure how to use up? Try making a delicious Dutch Baby for breakfast – even the pickiest eaters are certain to enjoy it…and it’s even better if you use duck eggs! Continue reading “Cast Iron Cooking: Dutch Dutch Baby”