Showing posts from June, 2013

Blueberry- Lemonade Sorbet (non-dairy- vegan- frozen dessert)

Our garden "boasts" small amounts of strawberries of all sorts (including yellow alpine strawberries) and blackberries. Living in a blueberry growing/exporting state we believed that it would be easy for us to grow them. We found that we can't grow blueberries due to the gorgeous towering black walnut trees that are scattered throughout the yard- the jugulone, a chemical released by walnut trees, is lethal to blueberries among a number of other plants . After the death of several blueberry bushes we moved on and resolved to buy berries, using them fresh in the summer and keeping several pints frozen for baking later on during the year. Last year I received a Cuisinart "Frozen Yogurt-Ice Cream & Sorbet Maker."  It was fun to experiment with last year, but this year, as I've begun to understand the process of making frozen desserts, I'm making more use of it. This sorbet has become a favorite in the few short weeks that blueberries have been in

Rhubarb Crumb Cake (Apple variation at the end of the recipe)

This is an awesome crumb cake, adapted from a recipe by Melissa Clark. The original was printed in the New York Times in June, 2007. Rhubarb is a perennial vegetable, used more like a fruit. Everything I've read says that it's easy to grow, but after much angst and many dead crowns I've decided that I shouldn't plan to start a local fruit stand selling rhubarb - it won't grow in our yard (our "farm"). The culprit are the gorgeous 75 foot black walnut trees, which have made it necessary for us to become resourceful about what and how we plant.  As the kids in the family know, mostly from my groaning, the walnuts make it difficult, if not impossible, to grow any nightshades (tomatoes, peppers, and  potatoes).  The trees are also toxic to asparagus (we're working on a work-around for this), blueberries, rhododendron (and thus azalea), and peony. Rhubarb was not mentioned in most of the sources I consulted when I first started gardening in this particu

Garlic crop, 2013

A break from baking and cooking, these are photos of the GoldStone Farm Garlic Crop, 2013 - exciting for us because last year we found out that we are battling "white rot" - a fungus that attacks alliums (including allium flowers, garlic, onions, leeks, shallots).  Although we picked edible sickly looking garlic last year it was disconcerting to know that those particular beds would be infected for years to come. The garlic crop was rotated this year, we don't have many places to go in the garden, but the plants were beautiful.  It might be related to the warming trend in zone 6, I harvested a week or so early this year. These garlic were picked 15 minutes before I took the photos. For non-gardeners, this is really how garlic looks when it's pulled from the ground. Most of the garlic we grow is a variety called "Georgian Fire."  Georgia the country, not the state.

Maple Apple Walnut Babka

Rosh Hashanah,  5774  (2013) begins on the evening of Wednesday, September 4th. Many Jews will tell you that it's "early" this year - 2 days after Labor Day! In fact, all of the fall Jewish holidays are "early" this year; Hanukkah will begin on Wednesday evening, November 27 - which happens to be Thanksgiving weekend.  Early....late....the Jewish holidays are tied to seasons, but also are  juxtaposed to American seasonal holidays (Labor Day....Thanksgiving....Christmas...New Years...) . With R'H coming "so early" this year I thought that I should try to experiment with a seasonally appropriate babka early as well; something with apples (a common food eaten to symbolize a sweet new year) with tree nuts and maple (reminiscent of fall in the North Eastern states).  I'm planning to use this babka instead of the more typical apple cake at our R'H table. Most of my taste testers have approved the recipe already, so I've decided to