Growing things and turning those things into edible comestibles is kinda my jam. And compote, and jelly, and zesty quick bread. You get the idea!
With summer in full swing I've got almost endless options of potential food items that I can create, and let me tell you, I have been taking advantage of the situation.
One thing that I have been experimenting with again is sourdough discard baked goods. I spent most of the past months since October completely gluten, dairy, and sugar-free, which was good for my poor inflamed system, but after doing a bunch of reading and anecdotal searching, I decided to try adding fermented baked goods back into my diet as an experiment.
A successful experiment! So far I haven't felt any ill effects from it at all.
That said, I am being super careful and only eating my sourdough baked goods sparingly, but let's just say I am over the moon that I can have a slice of actual cake once in a while.
Speaking of cake, my neighbor reminded me that I whipped this sourdough discard chocolate cake recipea couple years ago, and I thought it was high time to give the recipe a whirl again.
I am so glad I did, hello yum!
The other sourdough thing I am going to experiment with has to do with pizza. That's right, I am going to ferment myself some pizza dough and see how it goes. Prime Day was recently, which was hard to avoid as Amazon seemed to have voices implanted in my head even, letting me know that Prime Day was nigh. Anyway, I ordered some 00 King Arthur Pizza Flour that was very on sale and am going to craft some pizza dough using that flour and my organic all-purpose flour. It should be a fun time, and yes, I will probably blab about it on here.
Another food item that made an appearance today was my Bacon Ranch Potato salad. Our dear friends down the road invited us to dinner tonight, sorta a last minute thing, and nothing goes better with pulled pork than my bacon ranch potato salad!
Usually I put chopped green onions in the salad with the bacon pieces and grated cheese, but today I chopped up some of the garlic scapes I still had in the fridge. Me thinks it's going to be a drool-inducing addition.
Of course, I also had to mix up my homemade ranch seasoning that I use in the salad. Basically the salad is like eating a magnificent baked potato flavor-wise.
Another area of food creation around here has to do with the floral sphere of the comestible-spectrum. Flowers in food is an ancient thing, but can be done wrong if one is heavy handed. Over the last few years I have been experimenting with lavender, calendula, and rose in things, often with fantastic results. One summer my lavender shortbread and lavender white chocolate salted cookies were the hit of our local farmer's market and I still get a smile on my face when I handed people samples of the cookies. Their looks of trepidation before they nibbled on the samples brought me so much mirth, so did their looks of absolute joy once they tasted the goodness.
And that is the thing that I am enjoying about this time of year most. There's flavor everywhere on the farm! I am so inspired by it all!
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