I realize that I've been slightly neglectful over here, leaving quick notes on the run. That's because I've been having fun in the kitchen. I'm playing with different grains and flours, still inspired by Good to the Grain, and layering flavors like crazy, challenged and encouraged by The Flavor Thesaurus. Rhubarb was in season; I preserved, making a jam with a hint of rosewater, a vanilla bean-brown sugar dessert sauce, and a savory chutney. Roses are now blooming and strawberries are blushing red. Being as I sold out of strawberry jam last year, I'm gearing up to pick and preserve mass quantities this time. I preserved the essence of roses in three different ways: two rose-infused sugars and a rose petal-fragranced vinegar. Intrigued?
If you're checking in on me to see if I'll be at the market this week, I will! There will be classic currant scones, savory local Swiss chard turnovers, salted caramel tartlets, meringues, buckwheat cocoa nib sandwich cookies, and lots of other goodies. Come visit if you're in town!
Thu, June 9, 2011