Greens and Berries are coming into Season ...
The rainy season missed the Central Coast this year. We'll see what it will do to yields and prices. I have been fortunate to find fresh berries at the Farmers Markets, or gifts from friends and neighbors. This year I planted a blueberry and raspberry vine in the backyard. The lettuce seeds are providing leaves for small side salads and 2 of my 3 tomato plants survived.
We have been eating the sweetest oranges for the past month and should have them for a few more months. The fig tree has new leaves and in 2015 it provided the first fruit (all of 2) and last year a few more. It is so interesting how the fruit grows at the end of the branch. It is a miniature fig. I like figs but two people can't eat that much fruit. I am blessed that my fruit trees don't all ripen at once. The stone fruit in June-July and the Apple in Sept-Oct.
I think this small garden will survive some short trips as we like so many others are ready to venture out of town this year.
No recipes today as I hope you trust yourselves to combine ingredients for new food experiences without lots of fuzzy directions. I am always surprised when asked for recipes for foods that seem to be internal combinations. Or I just spent so much time in the kitchen with my grandmothers that their steps and actions became emblazoned on my memory. I did make Easter Bread last week. Mine is my regular yeast bread recipe with additional butter (1/2 cup) and eggs (4) and instead of water I use milk. Add 1 cup combination of fruit cake fruit diced and white raisins plus 1/2 cup slivered almonds, almond extract. We eat it warm with butter, hard boiled Easter eggs and coffee. A light breakfast before our main meal of either Salmon or Lamb. This year it was Lamb Kabobs made by my friend Irene.
Buen Provecho!
We have been eating the sweetest oranges for the past month and should have them for a few more months. The fig tree has new leaves and in 2015 it provided the first fruit (all of 2) and last year a few more. It is so interesting how the fruit grows at the end of the branch. It is a miniature fig. I like figs but two people can't eat that much fruit. I am blessed that my fruit trees don't all ripen at once. The stone fruit in June-July and the Apple in Sept-Oct.
I think this small garden will survive some short trips as we like so many others are ready to venture out of town this year.
No recipes today as I hope you trust yourselves to combine ingredients for new food experiences without lots of fuzzy directions. I am always surprised when asked for recipes for foods that seem to be internal combinations. Or I just spent so much time in the kitchen with my grandmothers that their steps and actions became emblazoned on my memory. I did make Easter Bread last week. Mine is my regular yeast bread recipe with additional butter (1/2 cup) and eggs (4) and instead of water I use milk. Add 1 cup combination of fruit cake fruit diced and white raisins plus 1/2 cup slivered almonds, almond extract. We eat it warm with butter, hard boiled Easter eggs and coffee. A light breakfast before our main meal of either Salmon or Lamb. This year it was Lamb Kabobs made by my friend Irene.
Buen Provecho!
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