Pardon the prolonged absence, faithful readers. We've been too busy cooking up a storm to actually... update the blog about our cooking. Here's what we've cooked in the past week:
Monday, 7-6-09: White bean croquettes with mashed purple heirloom potatoes
Tuesday 7-7-09: Fresh fava beans sauteed with thyme and sardine-caper toast
Wednesday 7-8-09: Hake with red chard and couscous
Thursday 7-9-09: Curry of golden beet, red cabbage and adzuki beans
Friday 7-10-09: Garlic scape omelettes with a purslane, arugula, and chickpea salad
Saturday 7-11-09: White bean salad with red quinoa and sauteed field mustard greens
Other miscellaneous cooking: a purslane frittata, a blackcurrant cake (sort of a coffee-cake style recipe, using no leavening), and a green gooseberry crumble. Lots of baked goods lately for all of the sour berries that are in season - we have been using local stone-milled pastry flour from Wild Hive Farm.