After a pretty cold Summer, we were starting to doubt that we would really get much of a crop this year, but suddenly 2 weeks ago, the strawberries started to ripen. Together with our trusted rhubarb, it makes for a delicious jam.
One of the vegetables that are growing really well this year is the kale. So now it is time to test out some various recipes with kale. If you have any good suggestions for something I can try, please feel free to share them with me.
This year’s Summer has been a bit on the cold side, especially when comparing to last year which was completely awesome. This has lead to the growing season going ahead very slowly and us wondering whether we would have much to harvest at all this year. Luckily, the crops are now finally starting to show themselves and we have been able to enjoy homegrown food.
It has been an incredibly slow blog week. We are moving into the Summer holidays with lots to finish up at work before everyone heads of for their vacations, which is wonderful on it’s own, but has taken the focus off my food making and even more so the blog. However, the garden is progressing, albeit very very slowly this year as we are seeing record low temperatures for May and June. This is pushing back the expected harvest by quite a few weeks. This time last year, we were harvesting potatoes and strawberries and seeing a lot more progression in general in the garden. Quite a bit of the crop may not grow to full maturity with the weather we are seeing so far. Continue reading
Following what I mentioned in the Rhubarb cordial recipe, you can use the leftover cooked rhubarb to make a delicious compote! This ensures there is no waste when you have finished making the cordial mixture. When growing your own produce, you often get a more conscious approach to using all parts of the fruit and vegetables. The compote is simple, refreshing and a perfect little Summer dessert on the terrace, served with yoghurt, cream or quark. Continue reading
The Summer is really not arriving this year in Norway. We are seeing record low temperatures for May and June is not seeming to get much better. Temperatures are still in the low teens and the garden progression is slow at best.
We are doing our best to use the limited produce we have already, but I hope we will be getting more fruits and vegetables to chose from soon. Continue reading
Finding new ways to update your recipes and using your garden vegetables is not always the easiest. But every now and then that little light bulb comes on. This was definitely one of those moments. I wanted to make a dessert for a dinner with friends, but I also wanted to “upgrade” it a little. So when I noticed we had a can of coconut milk, I decided to try the panna cotta recipe with coconut milk. Continue reading
Yet “another rhubarb crumble” you might think, but this one has a tiny little twist as I have added a few sprigs of peppermint to the mixture. Getting the right balance gives a wonderful freshness to the pie without overpowering the rhubarb flavor. I recommend sticking to peppermint leaves when making this as other and stronger mint will quickly overpower the rest of the flavors in the pie.
I would call this a rhubarb clafoutis, but Ralph thought it was more of a rhubarb souffle. So we agreed it could be called either. It does behave a bit like a souffle too as it rises quite a bit in the oven and fairly quickly deflates after it’s take out of the oven.
This is turning into a rhubarb week as I have several rhubarb dish recipes on hold. Having one ingredient in season, almost by itself is quite unique and slightly challenging as well. The great thing with rhubarb though is that you are able to harvest it for a couple of months if the weather is ok. And currently it is growing like crazy in the backyard.