Ok, I am not a baker, but this blog makes me want to create some edible art.
What is everyone making with their shares? I'm thinking grilled ratatouille tonight....
Weekend reading: Real Food, Real Facts
1 day ago
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2 comments:
I was listening to a podcast of a recent episode of The Splendid Table and Lynn Rosetto Kasper mentioned eggplant caponata. How about the caponata paired with goat cheese on a fresh baguette?
I recently paired some of the fresh basil and local garlic with goat cheese to spread on toasted pita.
My favorite breakfast this time of the year is a BLT with those big CSA heirloom tomatoes!
Also- pickled the beets we got a few weeks back, using the recipe in my trusty old red plaid Better Homes and Garden cookbook.
Our cabbage went into a Hungarian Cabbage & Noodles w/Sweet Slovene Sausage (Al's Meats/Barberton)
Thinking about something else that I heard about on The Splendid Table - Patty Pan Pudding http://www.thriftyfun.com/tf86976612.tip.html or Patty Pan Cake http://www.cooks.com/rec/doc/0,186,146170-224196,00.html .
Pat:
It's great to hear from you. I haven't had much time to look at the blog to see who has posted, but I was glad to see your name in the comments! Do you have a recipe for the Hungarian Cabbage & Noodles? I have tried to make it without one, but have never been too successful. I would love to have it if you have the time.
I also receive The Splendid Table email, and have made many of the recipes.
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