Whew, I’ve not posted about all the yummy stuff I’ve made in a while.
Today I’m making sourdough pizzas for dinner, so this morning I got the starter out and have been letting the dough sour for a couple hours. It turned out extra well with fresh sliced tomatoes, Sand Creek shredded gouda, chiffonade basil, garlic and pepperoni and my friend Deb’s tomato sauce.
My peach tree has been going nuts, I picked probably about a bushel so far total. They’re filled with bugs that eat away at the inside and the squirrels have stolen probably just as much as I’ve picked, but after I wash them off and cut away the bad parts, they’re still peaches from only 10 feet away. I chopped a good amount of them and dehydrated them ending up with a full half quart of dehydrated peaches. I used some of the others to make peach salsa (with tomatoes, onions, jalapenos, cilantro, a bell pepper, the peaches and olive oil and salt). It is ridiculously good and fantastically gorgeous.
I rarely use an actual recipe for things like these, but I’ll see if I can take a stab at it:
4 – 6 peaches, washed and chopped (but not skinned, because I’m lazy)
1 medium onion, chopped
3 jalapenos chopped finely with seeds
1/2-2/3c chopped cilantro
7-8 tomatoes, seeded and chopped (because I didn’t want it to be soup)
1 green bell pepper, seeded and chopped (because I had it)
1-2 T olive oil (the good stuff)
1 T salt
2 T lemon or lime juice
I also scored a bunch of figs from a friend and tried my hand at making fig newtons, except with sprouted whole wheat flour. The first recipe I tried came out looking more like fig cobbler and the dough was too loose and wet to knead or do anything with. The second recipe looked better (more flour in it) but still came out a little too loose and sandy to work with. I think I’m going to try mixing everything together (except for the baking soda) and letting it soak for a while before I try to roll it out. Maybe the fresh ground, sprouted flour needs more time to soak up the liquids in the dough before it will be able to be worked with.
When my mom was in town, I made another no noodle lasagna to take to the neighbors. It’s a great way to get rid of all those vegetables languishing in the fridge; carrots, peppers, eggplant, zucchini, yellow squash, mushrooms, the more the merrier (and colorful)!
I also made another flourless chocolate cake only this time added a bunch of peanut butter to it. It didn’t break the texture at all, and it turned out even better than the original.
I made another sourdough chocolate cake since I didn’t get to taste any of the first one I made. I cut both cakes up into single serving sized pieces and popped the in the freezer for later consumption. Then we discovered that they both taste pretty darn good straight out of the freezer.
Since I had an overabundance of peaches, I made some into a peach puree and made peach vanilla ice cream using egg yolks from my chickens and cream from my local farm (Sand Creek Farm). It was outstanding, and Hubs wanted some, so I made him a batch of chocolate peanut butter that kind of put the peach to shame with thick ribbons of hidden peanut butter since I barely churned it in at the last second.