Golden Milk Waffles

Golden Milk Waffles

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Golden milk – a turmeric based tea commonly flavored with ginger and cinnamon – has been all the rage over the past couple of years. It is creamy (usually thanks to almond and/or coconut milk) and lightly sweetened, both of which balance turmeric’s pungency quite well. It’s popularity isn’t solely based on the flavor, however; turmeric’s health claims have elevated it to a drink you might be willing to pay half a day’s earnings on.

 

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Lavender & Rosemary Shortbread Cookies

Shortbread

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cookies are my go to sweet indulgence – in large part thanks to my mom. My aunt is quoted as saying to her “you can whip up a batch of cookies from scratch in 10 minutes!”. I haven’t timed her but she probably can. You turn your back, and bam! there is a plate of cookies. There was never a shortage of cookies around our house, my favorite being her oatmeal cookies.

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Garam Masala Apple Quick Bread

garam_masala_apple_quick_bread

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It’s apple season (and has been for a while) here in southern Tennessee. My son and I went apple picking a couple week ago at Wheeler’s Orchard and came home with at least 20 pounds. We have eaten a lot of them raw but I turned some into an apple crisp, homemade applesauce, fermented apple & fennel relish and now this quick bread.

 

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Peach Leaf Ice Cream

Peach Leaf Ice Cream

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Our local peach season has come and gone already but you can still make use of your (or a local farmers) peach tree. Did you know you can steep the leaves and get a lovely almond extract type flavor? I am continuously surprised by mother nature (you old sneaky beast, you). Simply warm whatever it is you wish to flavor and steep for 5 minutes; any longer and the flavor will be quite bitter. I steeped the leaves in cream and milk for this recipe but have also thought of steeping them in melted butter and using it to make an almond cookie or cake. Look for that recipe soon 🙂

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Pawpaw & Coconut Popsicles

pawpaw

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pawpaws are a finicky fruit.  You have to pick them at peak ripeness (they don’t ripen well afterwards), they bruise easily, don’t store well, and are a pain peel, seed and eat. So why even bother? One bite and you realize the flavor is unlike anything you have had before. It is like a mango and banana had a beautiful love child. The limited season and lack of commercial success mean that you only get to savor them for a few brief weeks a year, making them the epitome of seasonal eating.

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“Salvaged Tomato” Tomato Stock

Salvaged Tomato Stock

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Our community garden planted rows of tomatoes this summer. The plants are huge and look really healthy but unfortunately, most of the fruit has blossom-end rot. This shows up in my picture as the black spots on the end of the tomatoes. It can be caused by various factors (chemical imbalance, uneven watering, acidic soil) and can happen to peppers, cucumbers and melon as well. A quick internet search provides one with several remedies but when I was discussing this problem with other gardeners this summer, I heard Epsom salt mentioned repeatedly. Epsom salt provides magnesium to depleted soil so this is something we will have to test for before next summer.

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No-Cook Garam Masala Peach Freezer Jam

No-Cook Garam Masala Peach Jam

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello!

 

There is so much beautiful fruit at the farmers market these days and what better way to capture the flavor than making jam. The only problem? It is a pain in the ass to cook fruit down to the right consistency on top of the whole canning process, and I just don’t have the time or patience. If you share this feeling, then you can understand why I was so happy to learn of this no-cook freezer jam process. Seems simple enough – lightly crush your fruit of choice, mix in sugar and other flavorings, and stir in pectin. After making 4 batches, I learned it was a bit more nuanced.

 

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Spring Onion Soup

Fresh Onion Soup

Hello!

 

This soup was created when I harvested a large globe onion from our community garden, with all the beautiful greens still attached. Most onions purchased at the grocery store have had the greens removed and are then cured for long term storage. While you could use a storage onion along with scallion greens, using a spring onion shows what #RoottoFruit cooking should be.

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Veggie Scraps + Turmeric Vegetable Broth Recipe

Veg Scrap Broth

Hello!

 

While I was looking for a way to use up my stockpile of fresh turmeric, I also realized my freezer was about to burst apart at the seams with all of the vegetable trimmings I have been stashing away. Do you save vegetable scraps? I keep a plastic bag in the freezer, making it easy to toss in roots, stems, leaves, and peels as I go. Once the bag is full, I simply dump it into a stockpot with a mix of herbs and spices, and let simmer for about 30 minutes (don’t overcook it!). Easy squeezy.

 

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