Posted tagged ‘fruit’

Garden Dreams

February 20, 2011

I was reading the local Master Gardener’s column yesterday. He was saying it’s the time of year for avid gardeners to cozy up to a stack of seeds catalogs and pick out the new varieties they went to try. I’ve done just that and have picked out a few things, at least in my head. I’m not a big carrot raiser but the new multicolor blend looks attractive. Never knew carrots came in white, yellow, orange, red and purple. Last year I planted herbs in pots. The article mentioned planting several varieties of basil, and the enjoyment of eating basil salads. I would like to ask, does the entire salad consist of basil? That would be quite a treat. I’ve looked at fruit trees: butternut, a northern apple, a sweet cherry. For decoration, the primrose lilac. And to grow indoors, mini trees in pots: pineapple, figs, olives, key limes, coffee. I have also spied in a Jung’s catalog the show lady slipper. New methods of propagation have brought this rare MN orchid into the market but at $30 per plant I’ll wait until the price goes down.

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Enhanced Cake

March 16, 2010

I am about to make a nutritious cake.  It would be better to start with an organic cake mix from the food co-op, or even a made from scratch cake from a recipe, but let’s not complicate things.  I have a  spice cake mix.

First of all it calls for three eggs but I will use four.  The 1 and 1/3 cup water will be half milk.  And I will use organic olive oil.

I will mix the batter according to the directions.

To this mixture I will add one fourth cup soy flour.  Another fourth cup flour made from ground hazel nuts.  And I will add chopped peanuts and sunflower seeds.  These two ingredients make a complete protein, in the correct proportions.  I’m not sure what the proportions are but then nobody’s perfect.

I will fold in dehydrated blueberries, raisins, and perhaps other fruits to the batter.  I will bake in a deep, round, oiled pie pan, according to directions.  It will be good, and good for you.  Try it!

fruit soup

January 22, 2009

Norwegian fruktsuppe, or sotsuppe, joined rommegrot (cream mush) as a food carried to new mothers by the women of the community. The custom known as sengemat (bed food) dates back to the Viking age and was continued well into the twentieth century among immigrants in the New World.

To make sweet soup, add the following ingredients to a double boiler: one and one half quarts water, a small can of grape juice, one cup mixed dried fruit, one cup prunes, one half cup raisins, one sliced lemon, two sliced oranges, two chopped apples, a half cup sugar, two tablespoons sago or pearl sized tapioca, and a stick of cinnamon. Cook covered until the sago is clear, adding more water as necessary.

Citrus fruits may have been scarce in nineteenth century Norway but this recipe has evolved to reflect the changing realities. You may add almost any kind of fruit or berry that you have available, including apricots, cherries, pears, and so on. If the fruits are sweet, you may need to cut down on the sugar or eliminate it altogether. Be sure to remove the cinnamon stick before serving.

Fruit soup is traditionally eaten cold but it’s also good warm, garnished with an orange slice or topped with a dollop of cream or ice cream.

My recent attempt at sweet soup didnt taste very good. Don’t make these mistakes! I added cranberries to the mix, which were pretty and pretty sour. And oh by the way… I didnt use real frozen grape juice.

Norwegian fruktsuppe

Norwegian fruktsuppe

Let’s make something hot.

August 21, 2008

sweet stuff

August 21, 2008

There is something sensual about food.  Late summer and early fall brings the apples, plums, berries, and garden vegetables.  We were meant to look long, breathe deep, taste and smell the harvest.