Fermented: "Salad Kraut"

A note I sent to Austin at 12:30 am before I flew out the next day (I never stay up that late!):

"Just finished a manic clear-out-the-veggie-drawer-before-leaving-on-a-jetplane batch of kraut. I call it salad kraut because I added a bunch of arugula, and then dill and two kinds of mustard seed. Feels fresh and Spring-heralding. : ) Cabbage, carrot, cauliflower and romanesco plus their leaves, and celeriac. Wish it luck!"

The April assessment of this kraut: "One of my favorites," says Sealion! He likes the addition of the traditional pickling spices. The arugula, which I left whole on the stalk, is particularly "pickly" tasting. A success!

Citrus Season ~ citrus drinks

Here in Sacramento, the sidewalks are lined with large orange trees that litter the ground with ripe fruit. It's overly abundant. For the past month we have received a several-pound bag of oranges in our CSA box ~ many tiny mandarins, and a few larger navels each week. Our good friends down the street have a lemon tree that is equally generous with its bounty. So we have lots of citrus to gratefully utilize!

What have we done with all this? Fresh-squeezed orange juice for Sunday brunch (so luxurious), orange juice-infused black bean chili (yum), frozen "Sunshine Squares", warm tea, and my own rendition of a rejuvenating natural electrolyte drink!

Today I'd like to share the last two with you ~ simple and nourishing ways to use citrus in beverages. Orange juice is much too sweet to drink every day ~ especially for breakfast. Talk about a way to spike out your blood sugar! And pasteurized juices lack so much of what makes oranges good for us ~ all the enzymes and much of the vitamins. So here are a couple ideas for enjoying the flavor and sweetness of oranges in a milder and whole way. Water and juice ~ it's how you dress them up that they serve different purposes equally well.

Orange Spice Tea

Fill your cup most of the way with close-to-boiling filtered water. Keep it cool enough that you can almost-comfortably stick your finger in it ~ to preserve the raw goodness of the citrus.

Squeeze the juice of 1 orange,

and 1 slice of lemon into your cup.

Add 2 tsp ginger powder, and

1/4 tsp cinnamon.

Sweeten with honey if you like.

Wrap your hands around the mug, snuggle up in a blanket, and thank Mother Nature that she had the intriguing creativity to make citrus season in the middle of winter. :)

All-Natural, All-Good Electrolyte Drink

I came up with this drink in the heat of Baja. I used limon, which is ubiquitous and delicious there, but I substitute lemon up here in Northern California. In Baja, it was just what the intense sun directed. In rainy season Sacramento, it's a satisfying post-work out drink.

1 glass of room-temperature filtered water

The juice of half an orange

The juice of one limon, or 1 slice of lemon

a generous pinch of quality sea salt.

Another Sunday Sourdough

Another loaf using freshly-milled organic spelt, tons of sunflower, sesame, and flax seeds, and a dripping serving spoon of Kentucky-made sorghum molasses. Oh - and lots of butter.

I might have a weekly routine going; I've managed to bake sourdough for the past three Sundays in a row. With the non-existent weekly schedule in our house (I'm at home, and my husband's schedule changes monthly, and randomly switches from day- to night- to evening-shifts), this feels solid and comforting.
I'm so happy with the strides I've made with whole grain sourdough lately. The last two batches have been downright delicious - not even very sour, though I'm not sure why, considering I'm using the same starter and general recipe.
I have settled into using The Tassajara Bread Book's guidelines for making sourdough. Hilariously (because I rarely follow recipes that closely), the closer I follow the recipe, the better the bread turns out! ;) He knows his stuff.
I have been kneading in copious amounts of seeds - sprouted sunflower, sesame, and flax - inspired by a loaf we loved in Baja Sur that Woo and Miles found at the Saturday organic farmers' market in San Jose del Cabo. (I know; how awesome that there's an organic market there!) Although I doubt that those bakers added quite the amount of butter that I'm also loading into this loaf. I look forward to the opportunity to share this bread with Woo, a passionate bread-lover, to hear her response. :)
One thing that is so hard for me to relearn, after my background in packaged-yeast bread baking, is how soft the dough needs to be in order to rise; mine are still not rising much. But they certainly are damn tasty.

Food Timeline

A little sidenote, for the nerdy food-lover in us:

This chronological history of food and recipes.

Sunday morning sourdough

This one didn't rise overnight quite like I would've liked, but it still tasted great fresh outta the oven with butter and sorghum. Yum!

And the marmalade

Recipe from Nourishing Traditions, using Satsuma mandarins and navels from Gold Oak Ranch supplied by the bag in our CSA from Riverdog Farm. :)

Stoking the home fires

I was gone essentially for three weeks - family in Florida, friends (and more family) in Kentucky, then life adventure in Baja Sur, Mexico. When I got back to Sacramento, I had some work to do to get our kitchen back in production.

What have I been doing?
-Made a batch of chicken bone broth immediately. Jarred and froze for later use.
-Made another batch of broth with mixed bones that had collected in a bag in the freezer, and then in the last hours added a potful of aromatic veggie stems - carrot stubs, onion tips, leek leaves, etc. - that I had also been collecting in the freezer. I jarred this flavorful mix in tiny 1/2 pint jelly jars to use in sauces.
-I bottled the 1/2 gallon of beet kvass that had been brewing patiently in my absence, and added preserved lemon to each bottle! I think I'll like this!
-Anjali and I made a quart of sauerkraut from CSA veggies that I had set aside for this purpose weeks ago. Napa cabbage, cauliflower, red-centered "watermelon" daikon radish, and carrot. I then poured the garlicky brine I saved from a previous batch overtop of it. We ate the first forkfuls last night with dinner.
:)
-Brought the sourdough starter out of hibernation in the fridge, ground some fresh spelt flour, mixed it in with water, and set it up to bubble on the back of the stove. It'll be ready for a loaf tonight! :)
-Made, jarred, and froze quart jars of soup (from CSA veggies and bone broth) for Troy's lunches.

I love all these little projects. I love the bubbling crocks, and the pot constantly simmering on low on the back burner. I love that I have oranges set out next to a cookbook on the cutting board in preparation for marmalade, and bananas ripening for Anjali's favorite of late: "Fozen Mananas" (bananas pureed with melted butter and coconut oil, and then frozen and cut into chunks). I feel so lucky to have these as my day-to-day.
If I could finally get through the dirty dishes and see my way to the countertop, I'd be one totally content kitchen goddess! ;)

This blog post is part of Food Renegade's Fight Back Fridays!

Deciphering Meat Labels

(whew! Been gone awhile!)
Here(down the page a ways) is a helpful article explaining all the various labels on meat these days, from the folks at CUESA.
Bottom line, as always, if you want to trust that the food you feed your family is all it claims to be - especially animal products! - get to know the people who grew/raised it.

Sourdough Success!

I am pleased. I brought out the sourdough starter from the fridge, inspired by several regular bakers, to have another go.

Years ago, I baked with a mix of white and whole-grain flours, and used packaged yeast instead of wild. I was confident that when I embarked, the process would yield satisfying results. I made tasty bread ~ pita, calzones, focaccia and pizza crusts, and rounds. These days, I don't even eat bread regularly. And in the past few years since I insist on using 100% whole-grain, freshly-milled flour, and a sourdough starter, I have had mixed results when I did feel the urge to bake. But the ritual of the stirring, the kneading, the sensuality of the flour on my hands, the push-turn folding, the pungent wheaty yeasty fragrance of the dough, and of course the gratification of pulling a loaf out of the oven, cracking it open and feeling the steam, and devouring a crusted spongy piece as melting butter drips down my fingers...Well, ok; I love it.

In my fantasy kitchen I'd bake a loaf every week.

And this morning I baked one. Earlier in the week I scooped some starter out of the sleeping jar in the fridge and fed it daily freshly-milled spelt and filtered water. Left this new jar out on the counter to warm, and it happily bubbled and expanded. So last evening I had probably a cup and a half of very active starter: time to make bread. I set a spoonful or two of it aside to feed the jar in the fridge, and poured the rest of the bubbling liquid into my bread mixing bowl. This is the extra-exciting part for me: I didn't use a recipe ~ even for salt; I did it by feel. About this much flour? About this much salt, and that much molasses, and some butter. I have heard that true Skill is not in avoiding missteps, but in reacting appropriately to them. Well I chose not to add water, because it didn't feel like it needed any ~ according to my package-yeast-trained hands. But when a few hours passed and my shaped loaf looked and felt exactly the same as it had when I placed it in the pan, I intuited that I needed to add liquid; sourdough loaves should feel a bit sticky and soft compared to package-yeast loaves. Kneaded again, shaped, slashed an "X" in the top, covered it with a towel...and went to bed. When I entered the kitchen this morning, what did I find, but a perfectly-raised loaf of whole-grain sourdough ready for the oven in time for breakfast! Delight!

The result: A tiny skillet full of crusty chewy-dense sour bread that we thrillingly piled with butter and ate by the chunk. With the final spoonfuls of the homemade apple butter from last season.

Um, yes. I'm quite pleased!

Coconut Cornbread

This is my first entry in Food Renegade's Fight Back Fridays! Enjoy! : )

..last bite..

Oh.

Fresh out of the oven, this cornbread deserves an ode. It is every bit worthy of art-photography. Even for my devoted WAPF-loving taste, this cornbread ~ fried in both lard and coconut oil ~ feels very rich if not decadent. As much as I wanted to eat the whole pan, I could only eat a piece (..or two..). And that is the beauty of nutrient-dense foods: you can only eat so much of even the most delicious meals because they actually satisfy. You can, of course, make this vegetarian by skipping the lard. But don't skimp on the fat! Add extra coconut oil, or butter.

Heat a large cast-iron skillet in the oven at 450.

Melt in the skillet:

2 tbsp+ lard

2 tbsp+ coconut oil

Dry ingredients:

1 3/4 cup cornflour* ~ half blue, half yellow, just for fun

1 tbsp Sucanat

about a cup unsweetened shredded coconut flakes

1 tsp baking powder

1 tsp baking soda

1 tsp seasalt

Wet ingredients:

1 cup raw whole milk

1 cup whole yogurt

3 eggs

Whisk the eggs and then combine with the dairy. Pour wet ingredients into dry and blend thoroughly. Pour batter into hot hot skillet ~ it will sizzle as it makes contact with the hot fat! Be prepared! Bake till golden, and a toothpick inserted in the center comes out clean ~ maybe 20 minutes.

This cornbread is so rich, you might not even need to spread it with butter...

But why take the risk? ; )

* I didn't nixtamalize the cornflour for this recipe, but I wanna try it the next time; I finally found some pickling lime in the canning section of Ace Hardware. I think I'd need to reduce the liquid slightly after nixtamalizing.

Scrambled Eggs, or: Know Your Farmers

Large-scale "Organic" companies are taking advantage of our good intentions and misinformation. The Cornucopia Institute has released Scrambled Eggs, a thorough report on their investigation of "Organic" egg company practices. Though it's worth reading, Food Renegade gives a summary. If Michael Pollan's The Omnivore's Dilemma didn't hit this lesson home to me when I read it years ago, this report is a painful reminder: it is absolutely essential to know the people who raise the food you eat. The large-scale industrial food system doesn't work. The environment, animals, workers, neighbors of industrial operations, and finally, the person at the end of the fork, all suffer. And while large-scale "Organic" is better than conventional agriculture, it still doesn't get you what you think you're paying for. Buying food from a CSA or at a Farmers' Market costs more. But it's an up-front cost ~ the actual value of food worth growing, raising, and eating.

If you don't raise hens yourself (which I recommend! what fun!), buy eggs from a farmer you know and trust. It's an investment in health. Since moving to Sacramento, we're getting eggs from St. John's Family Farm. If you are unfamiliar with farmers in your area, Local Harvest is a great site to find them.

As fresh as they get! Eggs from our backyard girls ~

with access to dirt, bugs,

and as much sunlight as the Bay Area has to offer,

fed whole organic grains (no soy), kitchen scraps,

clover and kale (in the dry season).

Raisin-Coconut Balls

not too pretty ~ these'll do just fine. ; )

Out of necessity, I've created a variation on the Date Balls with Toasted Coconut recipe. We are simultaneously packing to move to Sacramento, and packing for an extended-family vacation to Maui! We always travel with our own food, to avoid having to eat garbage while in flight. This usually consists of raw cheese, hard-cooked eggs, some hearty bread, and butter, and hopefully something sweet, like fruit or Coconut Dateballs. In an effort to simplify, I decided to skip making snacks for the trip and just buy some. So I stopped in at Cafe Gratitude, right up the street, to get a few of their yummy green energy balls. Sweetened with dried fruits, studded with nuts and seeds, and tinted with spirulina powder, Mommy and Anjali have enjoyed these occasionally as a treat. Well, they stopped carrying them!
So I quickly walked home and searched the cupboard to see what I could come up with in a hurry. Here's what it is:

Raisin Coconut Balls
3 handfuls of raisins
Maybe 10 leftover dried cranberries
1 cup coconut butter, softened by the sun
About 1/2 cup toasted coconut flakes, ground in coffee grinder
1/4 tsp seasalt
A generous sprinkling of sesame seeds
A handful of sunflower seeds
2 tbsp softened butter
1 tsp+ Vitamineral Green* powder

I mixed all ingredients in the food processor at once, scooped them out onto a cookie sheet using a teaspoon measure, and just shaped the blobs enough so that they won't fall apart when picked up. The cookie sheet went into the freezer, and I'll scoop some out into a container as we leave for the airport in the morning!
I have learned that, refreshingly, children do not exhibit that Puritanical determination I have cultivated to eat something "just because it's good for me," even if I don't like it. ; ) So I only added a bit of the green powder - enough to darken the mixture, and a small enough amount that, when tasting it, Anjali asked for more.
It is inspiring for me to have variations that work, as I rarely make something exactly the same twice.

* This is from a vegan company and website. Though I don't recommend a vegan diet, I think this is the best green powder around.

Yum ~ in Photos

A plate of fresh coconut-date love.

Home from the Farmers' Market ~ late-summer bounty. Radicchio, gorgeous basil,

Armenian cucumber, zucchini and crookneck squash, a load of dry-farmed tomatoes

and a couple multi-colored heirlooms.

Can't you just *taste* the sun's love in a warm, ripe, garden-fresh tomato?

That might be *the* taste of summer to me.

Date Balls with Toasted Coconut

This is my interpretation of my good friend Jessica Prentice's recipe, from her book Full Moon Feast ~ truly one of the most influential books of my life.

These date balls are delicious ~ sweet enough for my sweet-toothed toddler to ask for more, but not too sweet for Mommy to eat, or feel bad about giving to Baby. They are yummy and satisfying ~ the perfect nourishing snack with plenty of good fat. And so simple to make.

The main ingredient is coconut butter, which usually can be found in the Raw section of natural foods stores. When I first discovered this magical substance (similar to almond butter only made out of coconut meat...!), I hid it in the back of the cabinet and ate the whole jar, spoonful-by-spoonful! It is so rich, creamy, and flavorful.

(yes; i label containers. with hearts..)

Date Balls with Toasted Coconut

16 small dates, pitted (maybe 10+ Medjools)

1 cup coconut butter, softened

1/4 tsp sea salt

1.5 tbsp butter and

1.5 tbsp coconut oil, melted

2/3 cup unsweetened coconut flakes, toasted, then ground in a coffee mill

It's easier to use the coconut butter if you first warm it by placing the jar in a pot with a few inches of water and heating it on low for a while. So do that first. Pit dates and pulse in a food processor a few spins. Then add the softened coconut butter and sea salt. Melt the fats and pour them in while the processor is running. Toast the coconut flakes in a dry skillet on low heat, stirring often, till they are golden brown. Then pulse them a few times in a clean coffee/spice grinder. This helps the texture of the date balls. Gradually add toasted flakes to the coconut date mixture until it is well blended and smooth.

I use a teaspoon to measure out the balls ~ this is a perfect toddler-sized portion. I roll them in my hands a few times until they are relatively round, and place them on a parchment-lined cookie sheet. I slide this into the freezer for a little bit (maybe an hour) to get them firm, then spatula the date balls off the sheet into a pint jar. Keep them refrigerated, as they will soften if left out (or in a toddler's fist too long).

These are a wholesome treat for all ages.

I won't tell if you don't share any with a toddler. ;-)

fermented: carrots, and fruit-scrap vinegars

I hadn't fermented any veggies in a while. Inspired by my roommie, Austin, who was fermenting something nearly every time he went to the farmers' market there for a while (!), I did a veggie ferment in brine. This kind of ferment is so easy, because you don't even have to do any chopping. Simply fill the jar with whole veggies, then top off with seasalted water. For the half-gallon jar I filled, I used between 2-3 tablespoons of seasalt. More for hot weather, less for cold. My mix was mainly tiny carrots, with whole cloves of garlic, grated as well as sliced ginger, and then a large handful of sea veggies (they were called "sea crunchies", but were no longer crunchy, so I added them in; I don't know their official name. I love seaweeds and they are soooo nutrient-dense. A bonus. I covered the jar with a cloth and secured it with a tie to keep out bugs. It sat in a cool room (which would be any room in our house this "summer"!) for over a month. A thick, smelly, furry layer of mold developed on top that would have deterred a novice. I, being a seasoned veggie fermenter at this point ;-), pulled this layer off with a spoon very easily. Underneath, the garlicky brine smelled appetizing. A layer of carrots at the top was off-color and mushy. Below that, the carrots were crisp and pleasantly flavorful. The overarching flavor of this ferment is garlic, with not even a hint of ginger! Oh, well.

"Garlicky Sea Carrots" in pint and quart jars, ready to eat

A ferment I have been looking forward to all year is fruit-scrap vinegar ~ the recipe for which I read in Wild Fermentation (one of my favorite books of all time). I discovered it last year when we were gifted FIVE WHOLE GALLONS of tasty cherries, and I didn't want to waste a single one! It's so easy, and it utilizes bruised fruits, and pits. So it's a delicious way to savor every morsel of the ripe, luscious summer fruit bounty! This year the only thing I did with our backyard plums is make vinegar with them. The last two years I tried to make jam, ended up using way too much sugar to balance their bitter tang, and ended up not eating it because we just don't eat sweet stuff. So = a waste. This season I gathered a large mixing bowl of fruit off the ground, after the squirrels and birds had had their fill, and made vinegar. We all win! : )

I also bought a huge bag of nectarine "seconds" at our favorite nectarine vendor ~ Kashiwase Farms (We are so spoiled by nectarines around here!!! They are sweeter than candy, before they even get soft. Incredible!). I sliced up all the fruits to eat out of hand, while piling a mixing bowl high with the bruised pieces and pits. Then I made vinegar. Have I mentioned I love how easy fermenting can be? Well, all you need to do to make phenomenally flavorful, gift-worthy "gourmet" vinegar is to dissolve 1/4 cup sugar (I use organic Sucanat/Rapadura, which is dehydrated cane juice) per quart of filtered water and cover the fruit ~ any organic fruit scraps will do. Cover it with a secured napkin to keep away the fruit flies that will be tempted and pesterful. Give it a nudge to stir it up occasionally. Let it sit for a week or more, until the liquid gets thick with color. Then strain out the solids and let it turn for a few weeks. First it will smell sweet, then like alcohol, then like vinegar. This is an aerobic process, so a wide-mouth vessel is best ~ for big batches I like to use pyrex mixing bowls, or wide-mouth canning jars for smaller ones. It's also important to use glass because of the acidity of the vinegar (as opposed to metal). Once it smells and tastes sufficiently vinegar-y, pour it into the attractive vessels of your choice and enjoy any way you would a tasty sweet vinegar.

Mercola on the Cholesterol Myth

A tidbit on nutrition and health.

I'm excited that this "news" is making it to the mainstream. I really believe that slowly our cultural tide is turning back to Real Food.

http://articles.mercola.com/sites/articles/archive/2010/08/10/making-sense-of-your-cholesterol-numbers.aspx

(my side note: if you manage to get to the bottom of this article, he recommends eating by a "nutritional type". I haven't researched his basis for this, though I think it makes a LOT of sense to eat according to your ethnic heritage, ie, what your ancestors evolved eating because of where they lived.. So, though I agree with him on most of his suggestions, I can't vouch for his "nutritional types" theory.)

Summer Veggie Lovin': Fresh Salsas

Summer is such a fun and easy time to prepare meals. All the bright, colorful produce demands to be eaten immediately, without much work at all. I have been loving salads. Some days I have some form of salad with breakfast, lunch, and dinner! And lately I have been mixing up what I call "salsas" for a fun salad concoction. I chop up veggies, add some olive oil and (usually red wine) vinegar or citrus (lemon or lime) juice, seasalt, toss them together, and then put them on top of a bed of good lettuce (my favorite is Little Gem from Blue Heron Farm!). Another way I've served these salsas is mixed with a pasta (Tinkyada rice pasta), or grain ~ such as brown rice or quinoa, or a combination! It also works on top of scrambled eggs. I love fresh veggies for breakfast (this morning I sauteed a handful of chopped dandelion greens with sliced garlic, added that to eggs, then topped it with leftover salsa ~ so good).

cherry tomato, Armenian cucumber, snipped basil, and red pepper flakes

Here's a list of ingredients from concoctions I've made just in the past few days:

Barely-cooked corn fresh from the cob

Cherry tomatoes sliced in half (this is my favorite way to eat tomatoes right now

~ neat and easy)

A beefy heirloom tomato, diced

fresh-pressed garlic (I put this is almost everything)

basil leaves snipped with scissors

cilantro snipped with scissors

fresh oregano, minced

Armenian cucumber, sliced into rounds, then quartered

young (small) yellow squash or zucchini, sliced into rounds and quartered

Kalamata olives, pitted and chopped

green beans, sauteed

avocado, diced

Sample Combinations:

Barely-cooked corn fresh from the cob

Cherry tomatoes sliced in half

basil leaves snipped with scissors

red wine vinegar

Kalamata olives, pitted and chopped

Armenian cucumber, sliced into rounds, then quartered

fresh oregano, minced

balsamic vinegar

Barely-cooked corn fresh from the cob

Cherry tomatoes sliced in half

avocado, diced

cilantro snipped with scissors

lime juice

young (small) yellow squash or zucchini, sliced into rounds and quartered

A beefy heirloom tomato, diced

green beans, sauteed

fresh-pressed garlic

A later edition:

Ooo!! A new combination!

diced ripe cantaloupe (yuuuummm!)

Armenian cucumber rounds, quartered

snipped basil

olive oil and seasalt

crumbled feta

Delicious!!!!

Coconut-Oat-Seed Crackers

Yay! I made a granola recipe recently that called for soaking rolled oats with yogurt for a couple nights. When I worked with what ended up being oat dough, it reminded me of one of my favorite natural foods store treats ~ dehydrated crackers. You can find them in the raw foods section, made from sprouted grains and nuts, sometimes sauerkraut and veggies and spices. They can be sweet ~ with raisins, banana or dates, or (my favorite) savory. But they're expensive. And so easy to make at home! I don't have a dehydrator, so the ones I make aren't raw. I bake them on parchment-lined baking stones in the oven on the lowest setting possible.

I tried to add as much nourishment as I could to them while still keeping them yummy (what's the point of making something nutritious if nobody eats it!) ~ seaweeds for minerals, flax seeds, lots of coconut flakes, and good fats ~ coconut oil, red palm oil (makes the crackers a lovely turmeric color), and butter. With all the fats, they are not greasy to the touch, have a satisfying crispness, and a fun cheesy taste. Everyone in the house loves them. Score!
I have tried two batches, and the second batch has a great texture and flavor. I didn't write down the amounts as I went because I was just winging it in experimental mode. But I'll try to recount what went into them.

In a large pyrex mixing bowl with filtered water, seasalt and yogurt whey, I soaked for two days:
1 cup rolled oats
1 cup flax seeds
1 cup sunflower seeds
1 cup raw almonds

Flax seeds, once wet, create a gel that acts very similarly to egg white, and, interestingly, has the same hold-things-together property as egg white! Convenient. : )
I drained these, and blended them well in a food processor (the flax seeds remained whole).
I added:
probably 1/3 cup dulse flakes
1/2 cup sesame seeds, ground in coffee grinder
2 cups unsweetened coconut flakes, ground in coffee grinder
2 + tsp seasalt
1 tsp kelp powder (I wanted them to be very nourishing, but not fishy tasting)
a splash of organic tamari soy sauce
about 1/2 cup plain whole yogurt
Melted and added:
1 tbsp red palm oil
2-3 tbsp coconut oil
up to a stick of butter

The consistency of the dough before I spread it was of a very workable bread dough ~ not hard to spread. I tried to spread it consistently and square off the edges so that it would bake uniformly, about..1/3 inch thick.
When the dough had baked long enough to evaporate a lot of the liquid ~ maybe an hour? ~ I scored it with a knife, in inch-plus sections, to make breaking it easier when the crackers were done. I let them get firm, but not browned, then turned the oven off and let it cool before taking them out and breaking them apart. If they sit out in the humidity they soften back up even in a matter of hours. You can just crisp them again in the oven. Or not; they're fine soft, too.

Strawberry Clafoutis

When we got back from vacation, the strawberries were weighing down their stems. Huge, red, fragrant strawberries calling out to me from across the garden. There were enough ripe for me to pick six of them right then, and still leave many to ripen to perfection on the stems. Heart-pumping, for this amateur gardener! Though they were luscious enough to eat immediately, I actually had enough to make a recipe!

With the Nourished Kitchen's Blueberry Clafoutis fresh in my web-browsing memory, I headed to the kitchen.

Don't let the French name intimidate you. This is a very simple custard that is so easy to make. It seems like a treat or even a dessert, but with the cream and eggs, it's nourishing enough to be a filling breakfast (though very difficult to share... ;-). Drizzle with a little extra cream, or, to take it the next level ~ brunch with friends or dessert, pile fresh-whipped cream on top.

Strawberry Clafoutis ~ for 2 or 3

(using strawberries and eggs from our own backyard. that feels really cool. :-)

With ingredients like these, how can you go wrong?!

Preheat oven to 350.

Grease a baking dish or pie pan with lots of butter.

Arrange artfully in the dish:

about 2 cups ripe strawberries, halved, then sliced

Whisk together:

1 cup heavy whipping cream

whole milk to thin the batter, as needed ~ it should be like crepe batter: thin.

3 pastured eggs

1/3 cup sprouted spelt flour

1 tbsp arrowroot powder

2-3 tbsp sucanat

1/4 tsp seasalt

1/2 tsp vanilla

Pour to cover strawberries.

Bake till golden and crisp around the edge, firm in the center ~ how long depends on the size of the dish; ours took about 30 minutes.

Devour.

(I rarely include photos of finished foods. A) because I am busy eating, and B) because I don't like how the photos usually come out. This one is passable; I like the arrangement of the strawberry slices most.)

Organic dairy is recommended;

from a local, small dairy's better;

raw is best! :-)