Wow have we ever been getting things done around here! Our gardens are mulched, and we have all of our summer veggies in the ground and running. Some of our beds are getting prepped for the second planting and we are picking like nobody’s business. Busy busy bees are we!
Rob and I have just taken our walk through the gardens, a weekly routine to see what we have to go in our shares. I have been watching the elders come out for a couple of weeks now, and they look like they are ready to go this week.
Elder flower pancakes
- 8 elder flower umbels
- 1 cup of milk
- 2 eggs
- 1 cup flour
- 1 T baking powder
- a pinch of vanilla
- coconut oil or butter
Remove the tiny flowers from the stem. Mix all ingredients, except the elder flowers and the coconut oil. When mixed well, add the flowers to the batter and stir well. Melt the oil in a skillet and pour 1/4 c full of batter. Cook the pancakes until the edges are dry and bubbles begin to “pop” at the surface. Turn the pancake over and cook the other side until golden brown. Serve with syrup or fresh fruit and whipped cream.
Red Candy Apple Onions
French Onion Soup
- 6 large red or yellow onions, peeled and thinly sliced.
- Olive oil
- 1/4 teaspoon of sugar
- 2 cloves garlic, minced
- 8 cups of beef stock or chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
- 1/2 cup of dry vermouth or dry white wine
- 1 bay leaf
- 1/4 teaspoon of dry thyme
- Salt and pepper
- 8 slices of toasted French bread
- 1 1/2 cups of grated Parmesan cheese
1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.
2 Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.
Yield: Serves 4-6.
Leek and Potato Soup
- 3 leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
- 2 Tbsp butter
- 2 cups water
- 2 cups chicken broth (or vegetable broth for vegetarian option)*
- 2 lbs potatoes, peeled, diced into 1/2 inch pieces
- Marjoram – dash
- 1/4 cup chopped fresh cilantro
- 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
- Tabasco sauce or other red chili sauce
Salt & Pepper1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown the leeks.
2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste. Serves 4-6.
We’ll be supplying the cilantro for you to use this week. Did you know that cilantro actually removes toxic heavy metals from your body like mercury?
For your sir fry creativity and color!
1 bunch kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
- 3-4 Zucchini Squash and Summer Squash, sliced
- 3 sprigs of fresh Thyme, minced
- 3-4 cloves of garlic, minced
- 2 Tablespoons of Olive Oil
- Salt & Pepper to taste
- 2 ounces of Chevre or Feta, crumbled
In a medium bowl, toss the sliced squash, thyme, garlic, olive oil, salt and pepper together, making sure all of the squash slices are coated.
Heat a medium saute pan and saute the squash on medium high, stirring occasionally until tender, about 10 minutes. You want them to still have a little crunch.
Remove from the heat, and plate. Top with crumbled cheese.
Thyme for the above recipes 🙂
We have lots of thyme to share, but for now it’s time for me to make some cheese!
Have a great week everyone!