The soup is a combination of sweet, creamy, savory, and slightly spicy. I used fresh carrots, celery, zucchini, potatoes, and corn for the vegetables. The base of the soup is a vegetable broth and coconut milk.
After my enthusiastic purchase of many tomatoes, I decided to snack on the first pint while standing at my new kitchen island with some sliced aged cheddar and a 1/2 empty bottle of rose. Alright fine, there were chips as well. I used the second pint of cherry tomatoes in this delicious seared halloumi salad with fresh herbs.
As a little tribute to the EDYN garden sensor, I am sharing my favorite summatime salad, which is basically my favorite way to eat fresh tomatoes. A simple Caprese salad. The key to making a good Caprese is good quality ingredients. Fresh sweet tomatoes, fresh basil, a soft fresh mozzarella, good olive oil, and Maldon salt.
Here's a little update on my backyard edible garden project. I had every intention on building thousands of planter boxes, hanging raspberry vines from the roof, using every workable space for this garden, but it turns out that I actually want a bit of space in my backyard to lounge and sip margaritas lemonade in the sun.
Honestly, I'd love to say that I made this recipe through trial and error. That I had been slaving over the stove, testing and re-testing beets forever, but the truth is, I bought some beets, boiled, removed the peels, cut into wedges, added a few ingredients to a pot: vinegar, sugar, cloves, cinnamon, and salt. The whole thing just seemed to work out. The only comparison I have to anything better than good is my grandmothers pickled beets, and I wouldn't want to say that they are better, but they do come pretty close.
A light moist cake, with a tender crumb. The hazelnuts are ground down with the flour, creating more of a fine hazelnut crumb rather than pieces of hazelnuts dispersed throughout. The addition of orange zest is what really through it over the top for me. I am pretty content eating this cake on it's own for breakfast, or classing it up with chocolate pudding and whipped cream for dessert.
These beautiful heirloom tomatoes that I picked up at the market, have been ripening on my windowsill for a few days. At their exact point of combustion, the point when the juice is at its maximum capacity, and as soon as you slide your knife through and it gushes, I chopped them up, along with some avocado, and thought about eating them as is.