Galettes … Our First!

Ed made some sour dough starter and it all began there. It seems I can eat this stuff! This galette uses Einkorn flour and we did a savory version with fresh asparagus and a sweet version with our frozen plums. Both were delicious!

A True Winter Soup

Today it snowed… again. I thought spring had taken hold, but alas, no. Well, maybe! Weather predictions show 70 degree days on our near horizon. So for tonight’s dinner we really ate from our stores. I made a soup out of dried leeks, dried red onions, a cache of potatoes I found while planting this…

Happy New Year!

That’s what it feels like when ramp season arrives … the year is finally beginning. Spring has finally sprung. I may still have on my insulated overalls, but the heavy jacket remains on the hook in the house. Ramps are painting the wooded hillside with the first green brush of the year and the birds…

Easy Chickpeasy Flatbread

This flat bread is so tasty and so easy to make. Here’s the basic recipe: Whisk together 1 cup of chick pea flour with 1 cup of water and let sit while you heat a 9″ skillet in a 425 degree oven. (The skillet should be well seasoned and lightly oiled.) When the pan is…

Roasted Soup

This soup is as simple to prepare as its ingredients! Ingredients: 1 Cauliflower 1 Onion 1 Head of Garlic (not one clove) 1 Pepper 1 Big Carrot (or 2 medium ones) Salt, Pepper and Turmeric to Taste 4 cups of Chicken or Vegetable Broth Olive Oil Preheat oven to 425 degrees. Recipe: Cut vegetables into…

Za’atar!

Za’atar adds a warm and tangy zip to many dishes. The name Za’atar refers to both a wild oregano plant and a mixture of herbs that varies regionally. Almost all mixtures start with oregano, thyme and marjoram and variations are created by adding sesame seeds, caraway seeds, sumac or other dried herbs like hyssop. In…