from field, garden, and forest
By using only an egg yolk and not the whites for cooking with, twice in the last month or so , twice then leftover raw egg white has supplied the opportunity to make something such as Meringue Cookies with. (This is a possibility that artists … Continue readingMERINGUES and pack food
Flowering Oregano tops from the garden are great with chicken. Not much food has grown in our garden this year, but we’ve had some success with oregano despite or because of some oak seedlings (which during a time of little rain, shaded the oregano at … Continue readingORANGE ONION CHICKEN
If making egg yolk based food, like a bread pudding, or are using egg yolks for egg tempera paintings, there are egg whites to cook with. Whipped egg whites help make meringues, and angel food cake, light and delicious. Or use them, unwhipped, for a … Continue readingFRUIT, VEGETABLE, OATMEAL, WHEAT, AND EGGWHITE BARS
Donut Peaches! Fresh is great, and no preparation necessary – eat around the pit – sweet, flatter peaches, easy for a child to grasp. They are in markets now (end of July, early August for central NH). Or take out the pit, and have some … Continue readingGLAZED PEACH DONUTS (glazed with a wavy line of frosting or honey) WITH EDIBLE FLOWERS.
Donut peaches which are light and sweet are now ripe, along with local sweet corn – excellent and fresh. This recipe followed another recipe, a recipe for basil butter. Serves: The following is a recipe for two people, or a lighter portion for three (or … Continue readingSAUTEED SCALLOPS WITH BASIL BUTTER, peach, sweet corn, (shallots), with a hint of peppermint.