I have a conundrum. It turns out that two of my favorite past-times are vying for the same space. You all know about the dyeing thing. It’s all over this blog. The interesting thing is, that for dyeing one needs some counter space, a couple of pots, probably some aluminum foil and some plastic wrap, and a stove top. This is where the problem comes in. I am really starting to fall in love with cooking, which uses similar equipment. (Not the same equipment mind you. Never mix your dyeing and your cooking materials. Dyes are not meant to be eaten.) Since it could be hazardous, I never dye and cook at the same time, which means when it comes to a choice between having enough time to dye some more products or cook a delicious, from scratch meal, the cooking usually wins out.
Joining the CSA this year was completely worth the money. I love that I can go pick up fresh produce once a week, and that there is usually a vegetable I haven’t tried before. So far it had mostly been a new type of green. It was a banner year for greens, let me tell you. This week it was turnips. I don’t know how I made it to 26 without ever (knowingly) eating a turnip, but I did. I made a turnip and potato potage from this book
that turned out delicious. In fact, I plan on having the leftovers for lunch. I the Local Flavors book a lot. It is good for generating ideas for using what you have instead of going out and buying food to cook a specific recipe. Also, the recipes I have made so far kind of follow my general method of cooking, which is to throw vegetables in a pan with some other stuff and see what happens. I especially liked making my own broth (for “Elixir of Fresh Peas”) out of pea pods.
And because I apparently have a deep desire to watch things grow and grow quickly, I bought a sprouting jar and some sprouts. I have a bag full of broccoli sprouts I have been putting on everything. They are delicious, crunchy, and have more flavor than alfalfa sprouts. I have a mix of bean sprouts growing right now that are mostly lentils. Who knows what I am going to do with those, but they are pretty.
Another recipe I have been making a lot is the Master Bread Recipe from Artisan Bread in Five Minutes a Day. Of course, I use whole wheat flour, which is not what the recipe calls for, but it turns out just as good. In fact, I find using whole grain flours actually adds to the flavor. (You should probably add an extra 1/4 cup of water, however.) This dough recipe is super versatile. It not only makes the usual little peasant loaf, but it also makes a delicious pizza crust (which Athrun will eat). I even used it to make pita bread one night. Amazing.
Tonight I am using the last of our spinach pesto (made when we had CSA spinach coming out our ears) and goat cheese pizza with caramelized onions. It’s my new favorite thing, and it makes me kind of sad that spinach season is ending. However, I am sure it will be just as good with basil pesto come August.
In Shop News
I mentioned on my Facebook Group that I have been thinking of adding some hand-knit goods to my shop inventory. Of course, this means I have to make some hand-knit goods to put in my shop. I have a few ideas, but I am slightly hesitant about taking this step. I am not sure I want to become a production knitter. (Plus, I have some things I want to make for myself, and still owe Brock sweaters…) So, I have a couple of patterns I will be knitting up over the next few weeks, and I will post them as an experiment.
But first I need finish up all my super-secret birthday knitting, so I better get to work.