Flowers, Meyer Lemons, Welsh onions, beets, carrots, The Student parsnips, Artichokes, and Organic Range Fed Eggs.
These weeks gifts: assorted jams, lemon muffins, lemon cupcakes. I bet you were expecting lemonade!
I have lived a very full life, I have been henpecked, spurred on by roosters, buzzed by bees, been made the butt of a joke by a ram, scratched by psychotic Siamese, nipped by Pekingese, wounded by my own pride, I have even showered with a hummingbird, but this is the topper. All week there has been a robin...a crazy demented robin...flinging itself against the upstairs window. He starts at o'dark thirty and continues till sundown. I believe what we have here is a severe case of narcissism. He's in love with the beautiful bird he sees in his reflection. Yesterday I began to hope that he would stun himself, so that he would tumble from the air and the cats would eat him. (No doubt in the living room).M'ma Tutsi fearsome warrior princess lost a gopher in the house. On Sunday morning I shook Leo and told him I heard something strange in the living room. Without even opening his eyes, he said "that's a gopher, gnashing his teeth, it's okay, it's under the couch." Then he rolled over and went back to sleep. It was about 5:00 a.m. Leo had previously gotten up and removed a bird from the living room.
It wouldn't be so bad if she didn't play with her food. I mean, my mother never let me get away with playing with my food, and no, you could not hide snacks under the couch for later. Above, Nanook practicing plausible culpability. He knows nothing of mousies.
Coming soon: Mare des Bois Strawberries and Fava Beans.
Meyer Lemon Muffins:
2 c. All purpose flour
3/4 t. baking soda
1/2 t. salt
3/4 c. sugar
Mix the above together.
1/2 c. butter
2 eggs
2/3 c. yogurt
6 T. Meyer Lemon Marmalade
Cream these ingredients together and add dry ingredients.
Pour into muffin cups.
Take 4 T. of Meyer Lemon Marmalade and 1/8 c. sugar. Microwave for one minute. Stir and put 1 tsp of marm/sugar mixture on top of each muffin.
Bake at 400 degrees 16-18 minutes. I have exactly 4 jars of Meyer Lemon Marmalade left. Anyone who wants to make this recipe again, send me an e-mail and I'll put one in your next box.
Pickled Beets
1 bunch of beets
1 c. sugar
1 c. cider vinegar
1 c. water
1 t. salt
2 T. Pickling Spice (in your box)*
Wash the beets, but do not trim them more than I have already. Do not peel or chop or cut the root before cooking, or the beets will bleed. Plunge them into a pan of boiling salted water, put the lid on and let them simmer away for 30 minutes. Please don’t poke them. You’ll make them bleed. Pour the water off and let the beets cool. Slip the skins off once the beets are cool enough to handle. Slice the fatties and leave the little ones whole.
Place sugar, cider vinegar, salt, water and 2 T. Pickling Spice into a sauce pan. Bring to a boil and let simmer about 10 minutes.
Put the beets in a jar and add the vinegar. Put them in the fridge and let them sit at least a week before tasting. They keep about 6 months.
Wait! Don’t throw out the pickle juice. You can add hard boiled eggs to the juice. Let them sit 2 days and eat them the third. Purple eggs!
Wait! Still don’t throw out that pickle juice. Add 2 T. of the pickle juice, 1 T. Dijon mustard (or dry mustard) and 2 T. of any flavor Holly jam/jelly. Shake it up and serve it on salad. (And more) Add some chopped olives to this same dressing and use it on a New Orleans Mufaletta Sandwich.
Don’t like pickled beets? Wait for summer and use the same recipe for pickled green beans or pickled cukes or zukes.
Please return the spice jar when it’s empty. I hope this tickles you pink, or pickles you pink.
*This is Frontier Organic pickling spice.
Post harvest storage:
Everything can go in the fridge, wash prior to use.
Please return boxes, bags and empty jars when you have them. If you are new this week, welcome and if you have any questions, e-mail me.
Have a wonderful week. See you in May.
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