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Capturing my love of whole foods, combined with the activity of a bustling kitchen. A weekly collection of photos from the center of my home. * * * * *        top to bottom: italienischer lettuce, kale egg cups over skillet GF bread, poached eggs over greens with pumpkin and sesame seeds, filling the dehydrator sheets, sweet potato buddha bowl, kale egg cups in progress, sunburn soother (for my husband who had a long business lunch outside in full sun midday and burned himself), strawberries puttering along, and where we eat our meals when the weather is dry and sunny.
This week we started eating more out of the garden. Greens and greens and greens. Radishes. Peas. Herbs. Rhubarb. Our first blackberry. Our CSA starts next Wednesday, and I am excited to return to my weekly posting of our share, plus recipes to eat in season. Ahh, I love that. We have the best farm for our CSA too, and we all always enjoy seeing everyone each week and chatting a bit to catch up. I can't believe it has been 7 months since CSA season ended - we must pack the most we can in between June and October! I love the season of eating from our garden, CSA, and local farmstands. Oh, and I am having a giveaway! Visit my post from yesterday and leave a comment for a chance to win a Summer 2014 issue of Tend Magazine. I have several great summer food & herbal recipes in this issue, including the sun soother spray. So go enter! I need more comments! :) Be sure to visit Heather at Beauty That Moves to see all in the blog hop this week!
11 Comments
6/5/2014 03:43:44 am
I would love to know about gf skillet bread! Your meals and greens look amazing. We had so much rain this year, our garden got water logged. I'm going to try to rectify it this weekend.
This skillet bread is a cornbread. It is: They are simple to make. Grease/butter a muffin pan. Take a piece of kale, insert it into the cup and push it in. I like to use the bottom of a spice jar to push it down so it stays down for a minute. I then add some minced herbs and spring onion in the bottom of the cup on the kale. Crack an egg over the top. Add some salt and pepper. When your whole muffin pan is ready, place into a pre-heated 325ºF oven for about 10-12 minutes (or until the eggs set as soft/hard as you like them). I like this 6 hole muffin pan because it fits into my toaster oven and I don't have to heat up my big oven. When they are done, you can gently go around the edge with a spatula and remove them. They stay in their little cup shape and the kale around the edges is crispy. Really fast, easy, tasty, and family friendly! :)
Anke
6/12/2014 07:49:20 am
Thank you so much!! 6/5/2014 06:35:27 pm
I love so much your photo of your first photo, of the lettuce. Oh the light, the greens, the yellows with the sun... that tells me spring. The eggs with the kale, I'm going to try it soon. It looks really delicious. And I love the dehydrator screens filled so pretty. What do you use to make the sun soother? Your comment will be posted after it is approved.
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denise cusackI am a certified aromatherapist, clinical herbalist, certified permaculture designer (PDC), organic gardener, plant conservationist, photographer, writer, designer, artist, nature lover, health justice activist, whole foods maker, and mother of two young adults in south central Wisconsin. 
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