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Garlic is a relatively foolproof crop. It has to be, since we have an impressive yield in our yard this spring. Many of our other crops have been lost to frost, bugs, or general inattention. So it is especially satisfying to pull these fragrant bulbs out of the dirt and chop them up for use in just about any savory dish. I have yet to find a dessert calling for garlic. (If you know of one, please do inform me!)
Please send help. The Swiss chard has established a stronghold in our garden and won’t surrender. It’s been going strong since springtime and shows no sign of slowing down. It may have wilted during the hottest, driest days but has never failed to rejuvenate itself overnight. I wish I could say the same for the tomatoes, radishes, and carrots that we planted. Swiss chard has definitely been the superhero of our garden this year and at this rate, these same plants may just be the superhero of next year’s garden too. Continue reading “Swiss Chard, Tomato, and Ricotta Calzones” » The aroma of nutty whole wheat pastry crust, browning butter, and melting cheese hung in the air as this galette baked. I resisted the urge to pull it from the oven before it was finished baking. Quickly and carefully, I transferred the piping hot galette to a fresh piece of parchment paper for its photo shoot. I snapped a few quick (blurry) photos, then got to work slicing and eating this galette. When you make this for yourself, you’ll understand.
This pizza was inspired by our favorite local pizza place. They put all kinds of crazy toppings on pizza – mashed potatoes, peanut butter, pasta, cream cheese, scrambled eggs, and many more! My favorite pizza is topped with mashed potatoes, BBQ sauce, chicken, and mozzarella. Since I stopped eating industrially processed meat, I have missed eating this pizza. Opportunities to purchase meat that satisfies my current standards (local, small scale, pasture raised, respectfully slaughtered) are few and far between. When I went on a farm tour at Quail Springs permaculture farm, I got the chance to order a couple of chickens from livestock manager Brenton Kelly.
I’ve only had polenta once before, when my boyfriend cooked it for me. He loves a good cooking experiment just as much as I do. We had been intrigued by it in the store, not quite knowing what to make of the large yellow tube that appeared ready to burst at any moment. We decided that it was pretty tasty, and I vowed to use it again. When I came across a recipe for polenta made from scratch, I knew I had to try it. Plus, the addition of mushrooms in this recipe forced me to push my comfort zone. I don’t like mushrooms very much. It’s definitely a texture thing, so I figured that if I chopped them finely enough (and tried not to think about it) I could enjoy this dish.
I am so thrilled with this bread! You see, sourdough starter and I have had an on again-off again relationship for almost two years now. I cultivated a starter from scratch. It was bubbly and it smelled nice and sour. I used it to make pancakes and cake, with wonderful results. But something always went wrong when I tried to make bread. I didn’t want to give up on my starter so I tried again and again. Nothing worked…until now. I started a brand new starter from scratch last week, and just look at this bread! I suspect that my old starter may have been the source of my troubles. |
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Copyright ©2012 Simple Math Bakery - Some Rights Reserved 
This work by Simple Math Bakery is licensed under a Creative Commons Attribution-NonCommercial 3.0 United States. |
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