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This Week In My Kitchen :: Blog Hop

6/5/2014

11 Comments

 
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. 

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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
Mary-- The Yellow Door Paperie link
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.

Reply
Denise link
6/5/2014 07:06:58 am

This skillet bread is a cornbread. It is:
1/2 cup gluten free flour mix
1/2 cup gluten free cornmeal
1.5 teaspoons baking powder
1.5 tablespoons honey
1/2 teaspoon salt
1 egg
1/2 cup coconut milk
1/8 cup vegan butter
(while my corn sensitive boy didn't eat this, we don't have dairy in the house due to how severe his dairy allergy is - you can of course use real milk/butter).

Mix all of the ingredients in a bowl to make a batter. Add a few tablespoons of coconut oil to a cast iron skillet and heat to medium high (sizzle temp). Pour the batter in. It will start to cook just like a pancake and the edges should bubble immediately. Sprinkle minced herbs over the top if you like. Put a lid on it, turn down the temperature to medium, let cook through until done. You can let it cook through like this -- but sometimes I am impatient or forget to turn down the heat and it cooks too quickly on one side and I flip it and make a bit of a mess. ;) Drizzle a little maple syrup over the top before serving. It is so good!

Reply
Kristin link
6/5/2014 03:46:50 am

Those eggs look amazing! Isn't it lovely to eat outside?

Reply
Denise link
6/5/2014 07:08:36 am

I love when the weather is just breezy and warm and gorgeous! Perfect for eating outside.

Reply
Anke link
6/5/2014 06:34:34 am

Everything looks fantastic, but I am really intrigued by the kale egg cups. Our kale is just about ready for harvesting and we do have plenty of eggs in the fridge. Would you mind sharing how you made them?

Reply
Denise link
6/5/2014 06:58:32 am

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! :)

Reply
Anke
6/12/2014 07:49:20 am

Thank you so much!!

Erin link
6/5/2014 06:57:18 am

All the pictures are beautiful--as always! The kale egg cups look particularly fabulous.

Reply
Marcela : Naturally Fun Days link
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?
Thanks for your sharing your makings this week.

Reply
debby link
6/5/2014 11:19:46 pm

I love your outdoor space. How inviting. Those kale cups look scrumptious, two of my favourite ingredients.
Have an amazing weekend.
debx

Reply
Kara link
6/6/2014 12:18:14 am

Gorgeous! And delicious! I always love to see what you are up to in your kitchen and your photography is so inspiring.

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    whollyrooted.com

    denise cusack

    I am a certified aromatherapist, clinical herbalist, organic gardener, plant conservationist, photographer, writer, designer, artist, nature lover, permaculture designer, health justice activist, whole foods maker, and mother of two unschooled teens  in south central Wisconsin. 

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  • Blog
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