Fruit processing is a social endeavor among vaccinated friends.The Chef’s magic strawberry sauce recipe… Strawberries and powdered sugar!The angel food cake meringue.Angel food cake must be cooled upside down for fluffiness.Since they’re tiny angel food cakes I call them cherub cakes.The Chef made everything look pretty.Dog awaits her guests. She likes guests.Paula had the excellent idea to use our garden cart stools as more seating. Farm to table eating!
Pasta sauce over The Chef’s homemade pasta contains white currant tomatoes from freezer.Paula’s focaccia bread (in front of pasta) is also topped with white currant tomatoes cut in half. Note the cranberry-crabapple wine in the background.
Turkey bone and foot broth soup, with assorted vegetables. Spices from the garden are rosemary and culinary sage. Bread is made with crabapple “lees“, the yeast residue that accumulates during the cider fermentation. To me, it smells like cider pleasantly and tastes soft and chewy in the best way. Thanks, Paula, for a tasty meal!
Before the 10 minutes of whisking.Just started.Getting fluffy.Sure glad we have a machine!Essentially applesauce meringue!!Paula smoothed them out with a pastry cutter (see top pan) and then we put them in the oven.We did 6+ hours at 180Ā°F. The two in deeper pans took longer even though I tried to make them about the same depth.All baked!Cut up. One had its crust flake off.I forgot to keep some aside to paste together layers, so we get single layers.It’s very nice! Like sweet tart astronaut food!
Paula cooked us this delicious Thai sour and spicy entree. From the garden ingredients were green tomatoes, walking onions, and cilantro. The dessert in the middle is called bua loy, which is rice flour balls in sweetened coconut milk. A delicious and filling meal!!
Our neighbors have a crabapple tree that is loaded with fruit, and offered us as many as we can pick.Yesterday, with the Chef and Paula and me, that was about 50 pounds.Paula and the Chef cut off the blossom ends and boiled them. More updates as they occur!The Chef made tiny adorable ham croissants with lemon garlic aioli for dinner. Swiss chard (Fordham giant variety) from the garden is the green.
We did more fall garden clean up on Saturday. Look at the size of the roots on this Peruvian ground cherry!!Neat clouds.The Lima bean vines were dead but still had some green pods, so we asked The Chef to attempt butter beans. He also added a few slices of jalapeƱo.Some drier limas that still need drying but weren’t green enough for the butter beans.Yum! Thanksgiving leftovers with butter beans.