Beautiful Food – May 2016

Veggies are the beauties this month – in anticipation of the Gorman Farm Community Supported Agriculture starting up the 1^st week of June. Two veggies that are available already in pots on my deck or in the front flowerbed are chives and dandelions.

I love the shape of the chive buds when they are still closed and after they open. I simply cut them up with the slim green stems in salads.

My grocery store often has largish bags of baby bok choy for $1.99. They can go into salads or into stir fry – which makes it easy to use them up while they are still crisp. The green and white color combination has always appealed to me. The contrasting smooth and crinkle texture adds to the visual appeal.

And what’s not to like about colorful bell peppers. I buy the organic ones and usually every color except green!

Beautiful Food - April

The two beautiful foods that I picked this month are from opposite ends of the spectrum when it comes to food processing:

Dandelion greens are wonderful when they first come up in the spring – before they develop any bitterness. These grew in the old turtle sandbox on my deck and I cut them to use immediately in a salad. There are several plants in the sandbox that I am harvesting by simply cutting the leaves – leaving the root in place. So far the plant has continued to put up new leaves and even managed to bloom and produce seeds while I was away in Texas.

Homemade carrot cake with marmalade icing – yum. I started with the recipe from the King Arthur's Flour site. It occurred to me that before food processors, carrot cake was a lot of work; grating 3 cups of carrots is so easy with a food processor...quite an endeavor with an old style grater. I liked that while the recipe listed 1.5 cups of nuts – they suggested other ‘additions’ that added up to 1.5 cups. I used 3/4 cup unsweetened coconut and 3/4 cup raisins for my husband’s birthday cake. The homemade marmalade icing was substituted for the cream cheese icing since I am lactose intolerant. I simply poured the warm marmalade over the sheet cake while it was cooling. The cake was better the second (thirds and fourth) day because the spices ‘matured.’ Later in the month I made the recipe again for my sister’s birthday – with pecans and raisins as the ‘additions.’ I made a sheet cake with marmalade icing and cupcakes that were left plain with a tub of the cream cheese icing for people that wanted it. Some people at her party preferred the plain cupcakes…this carrot cake is that good!