Fresh Apple & Thyme Vinaigrette

Fresh Apple & Thyme Vinaigrette

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I am lucky enough to live in a neighborhood with numerous apple trees in the park that are ready to harvest right now (and I won’t let them go to waste, so stock up fellow JH neighbors!). I don’t know the variety but they are really crisp and tart, similar to a Granny Smith. I plan on experimenting with them a lot over the next couple of weeks but I wanted to update this recipe first. My friend, Jamie Stoneham, made this years ago when I was helping her with a cooking class and it’s one I come back to over and over. Her recipe didn’t include thyme but I love the slight herbal element it brings.

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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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Turmeric Honey Compound Butter

Turmeric Honey Butter

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Finding fresh, local turmeric is a thing of beauty. I was lucky enough to come across some at the Main Street Farmers Market here in TN last spring and have been using it slowly ever since. I put the uncut root in the freezer as I assumed it would last longer, however, the farmer who sold it told me they just leave it on the counter and it lasts months and months. It did come out of the freezer a bit soft so maybe leaving it on the counter is the best way to go.

 

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