heidih

We take alot for granted. This morning a farmworker report popped up. (not linking cuz a newsletter and political). This is tulip season. Not picking cuz growers can't sell now. The people behind our food! Most housing situations make a sardine can look roomy.No social distancing. These 5 live in the single room in a house along with 2 other families The strawberry pickers in Santa Maria are slogging through mud because of the rains, Barrack housing in Washington

Good result! Always interesting to see what people strive for in a climate not suited to the desired plant. My north England friend just went along when his mum crowed about her jade overwintering. A weed to us. We always seem to want what we can't have like lilacs and blueberries in S California - though Monrovia and other growers have created hybrids. We really have trouble with rhubarb and other veggies that like a very cold cycle. And I would love to experience a maple tapped and taste that first light dribble before boiling syrup.

What was the dairy element of the comforting Spaetzle?

I think at least in LA and NYC it is a "thing" No hiding required.

Cabbage has been mentioned I bought a big dense head thinking it would serve for several meals a while back. David Lebovitz's creamed cabbage soup is more than whispering in my ear for tomorrow. I really like cabbage of all sorts. (kinda over being called one as a kid) https://www.davidlebovitz.com/caraway-norwegian-recipe-vegetarian-cabbage-soup/seveal A great fresh pantry item.

As the fibers can be quite "fibrous" though the flavor still nice - my personal go is pound a touch (wack or step) on them and simmer lightly to get a nice broth to use wherever the mood strikes. Perhaps with hubbies "no thanks" veggies into a creamed soup. Good vegetal flavor without the offensive to some texture of that mix. White sauce or some dairy. At table an "add your own" acid option like hot sauce, vinegar, citrus

Waiting for clouds to leave and sun to appear for photos but almost noon so here ya go. It is just over 32" wide and under 24" deep.Grandpa was an underappreciated talent.

General no-knead proportions, Free form on parchment on heavy sheet pan. 100% white whole wheat. Little higher hydration as it looks closer to batter than typical dough. Saw my standard here long ago in a cambro - can not find. Excellent crumb and flavor. I like it toasted in a toaster oven Could live on it. Freezes well

My head went to some odd prep of orlotan

You are hurting us with the mulberries. There are a few trees in the area but I can't get to them. Yours look plump and juicy.

Edited to remove vitriol

Now in the morning I have to show you grandpa's custom dough board . Rests against counter snuggly and allows kneading. Clean up not even an issue. 50 years old

Without a closed mind it is fun - kids love it Like this . we did it once. Munchkins now hitting 30 still mention it

Your sweet potato fries seem to have not only good color but they look of decent crunch. Your method? I've been served too many that are limp and don't deserve the "fries" moniker. Oh and the creamed spinach - a favorite comfort food. How done? We just did tthe standard Einbren/white sauce

Well that was fun. Uber to shopping center with several markets. Power outage. Signs outside indicating no paper goods, no cleaner stuff and no eggs. Uber down hill to Ralphs (Kroger). Same out of stock. Frozen veg down to nada. Fresh produce and meat/fish quite well stocked. No popcorn kernels! (my munchy stress food). I was pleased to see cautions online not to shop April 1 & 2 as that is when EBT accounts are loaded and economically stressed people are running on fumes. I've never seen anyone use that around here but in some areas it s life saving. One driver noted that in area he lives there are few major chain grocery stores so that adds to the mess.

Usually December is start of prime citrus but our weather was so off track. Plus we had no water for a long time so who knows. The oranges are very showy now. Here us 1.

Barbara Tropp's recipe from China Moon

@KennethT The spiral is how I've always made scallion bread. Lovely layers. This recipe https://app.ckbk.com/recipe/chin64494c08s001r020/pan-fried-scallion-chive-breads

@blue_dolphin I noticed your beautiful Farmers Market strawberries in Breakfast. Is this similar to what your area is working out? https://www.latimes.com/food/story/2020-03-16/farmers-markets-allowed-to-continue-to-operate-in-la-county-coronavirus Since they take EBT (CalFresh) I see it as an important access for healthy produce for those in economic need with quality that may not be in grocery stores. My closest is on Sundays in a high school parking lot. The school had at least 1 positive case so I will call and check later in the week. It is a big space so they can properly spread out.

That is just what she needs - an infection of them growing in her compost pile

@sartoric That s an amazingly deeply colored "tib". We have lots but more pink. Great assortment of vegetables. Unpredictable harvests inspire creativity. My old kumquat had younguns during drought with no supplemental water. Thus small fruit and very seedy. Fragrant though. This little bowl had this many seeds (a water issue - self preservation). I got the jam too dark so no image but it has a "deep" flavor, We had a good bit of rain last 2 weeks and are expecting 10F jump in temps this week so the fruit should be juicier in a couple weeks.

Not normally a sweet person but those look good. Bake on sir!

Could have sworn I posted this but I can't find it. You know things are serious when WCK (Jose Andres) is delivering food to the nuns down the road.

Just hack them up next time. I refer a pre-roast but as noted - a preference.

I'll bet it smells good and goes with hot tea.