Since I have my new garden bed, that I love just like I thought I would, I decided to use some of its bounty and make the snappy veggies myself.
We have old, giant crocks, but after my Farmer's Market experience, I decided to go for small batches to start.
Handy Man gave me a wee crock for Easter.
So, umm, how do you do it?
Well, be prepared to wade through more recipes than you can imagine. I found this site and it sounded like ingredients I might like, so I decided to go with it. Yesterday was the great unveiling. First, I was very excited to just see liquid and no mold!
Out came the veggies and I was even more excited to find them spicy, crunchy and delicious. Wow, thanks Nourished Kitchen for a Kimchi hit!
Ol' Mother Hubbard is finally camping out in her new digs in the country. I was anxious to see the finished product, so came with dinner. I wanted something a bit different for dessert. I checked in with Smitten Kitchen and was quite intrigued by a citrusy cake that uses oil and doesn't require a mixer. As stated in her recipe, if you use a shallow, bundt pan, you will have extra batter. I didn't have a shallow bundt pan, but found one at a thrift shop that looks like it had never been used. She was very right, so I poured the remaining batter in a loaf pan. I used grape seed oil and because the pan was black, I turned the temp back a bit and cooked it ten minutes longer. It is a keeper. One of the few cakes that is equally delicious warm or cold. Add a bit of blueberry preserves and bit of cream for color and you have quite a dish! It was well received by exhausted movers at the farm.
I love to find new, wonderful recipes and I am absolutely delighted by garden produce.
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