Category: Cooking

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03/11/2023 Camassia (wild hyacinth) emergence

Camassia angusta was up a few weeks ago so I was worried about the C. scilloides bulbs we put out, but they are coming up now too!
Another C. scilloides bulb coming up. I am naming it based on its location.
This mystery plant with milky sap was kindly identified by Abby as salsify. It apparently has an edible root so we will contemplate its fate.

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01/18/2023 refried bean learning times and field violet transplants

It rained 0.31” in Norman in the night on 01/18. The night before I moved a bunch of seedlings of Viola bicolor, the wild annual field violets that volunteer in the yard. I want more of them as ground cover for early spring so I am moving many from existing locations in and near the raised beds. They seem to be doing well! When I’ve transplanted larger plants once they bloom, they don’t do nearly as well.
Paula prepared tepary beans for refrying. The pair of tiny ones at the bottom are wild type teparies.
Paula made a quesadilla with a layer of the refried tepary beans. Her diagnosis was that they worked fine and had a good taste, but that she should have added more lard and onions to make them less dry.
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12/15/2022 luxury yogurt dessert shrikhand with garden saffron

Saffron soaked in warmed yogurt liquid begins the shrikhand. I read about this dessert online, but a friend also says his mom makes it for certain holidays.
Freshly ground cardamom added
Whisking!
So smooth! It tastes best after sitting for a few days. The flavors soak into the yogurt more. It tastes like luxury.
The next day you can see the saffron dissolving into the yogurt.
The recipe amount was just enough to fill two small jars and leave enough to sample.
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12/06/2022 green tomatoes

Friends gave us the extra tomatoes from their garden when it was about to freeze. They have been gradually turning red over the last few weeks.
Tonight Paula used some of the green ones in a spicy yet delicious dish!