A weekly collection of photos from the center of my home.
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top to bottom: ingredients to make my favorite iced tea -- agua de Jamaica with turmeric, plantain in the dehydrator, radish pods and garlic scapes for pickling, strawberries and lemon verbena in a pot to make homemade soda base, golden raspberries from the garden, veggie kabobs, dairy free tzatziki (recipe tomorrow), roasted garlic scapes/basil/pine nuts in the food processor en route to becoming garlic scape pesto, and fresh berry coladas.
We have had a busy week in the kitchen - CSA season is in full swing and the garden is starting to overload. The dehydrator is full and running every day, the fridge is stuffed and a cooler is on the floor for overflow, something is always in a pot or bowl or on the stove being made into something. The freezer is filling fast. And while my husband and I probably eat more lettuce than most humans on the planet this time of year, even having lettuce or spinach/chard for pretty much breakfast, lunch, and dinner every.single.day. we have not put a dent into the greens arriving in our CSA share. Last night he asked how much lettuce we got this week in a scared voice. Ha! As for fruit - we are not jam or jelly people. Other than my husband none of us like it so I make a few, but no jam marathon canning sessions here. BUT I do love making sweet/sour sweet/savory sweet/spicy compotes, mustards, and aigre doux. So some fruit is used for that, and some is used to make a base for homemade sodas (you mix your base with plain seltzer/soda water). This week we made strawberry/mint/lemon verbena. Yum.
What have you made this week? What is happening in your kitchen?
Be sure to visit Heather at Beauty That Moves to see everyone in the blog hop this week!
I am a certified aromatherapist, herbalist, organic gardener, photographer, writer, designer, artist, nature lover, whole foods maker, and mother of two unschooled boys in south central Wisconsin.
The Gluten & Dairy Free Pantry