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Just finished making these roasted vegetables and ready to eat one of my favorite meals. I topped it off with some cheesy corn muffins!
A wider shot of the garden. I had just picked the sweet peas for Bronwyn's birthday (they are at the end of the shot) so the plants aren't as colorful. Look how tall my sunflower is!
Cameraphone snaps of the Tyopli Stan Market. Nastya and I were stocking up for my mom's visit to Moscow.
June, 2006.
Clockwise from the top: eggplant, tomato, pear, orange, cauliflower, yellow squash, broccoli. All knitted from free patterns found online. I got kind of obsessive and scaled the patterns so they would be the right sizes relative to each other...too much time on my hands, clearly ;)
A shortcut to future soup fun. This vegetable paste is a homemade version of the traditional stock cube: just pour boiling water over spoonful of paste and you have stock. The paste can be stored in the fridge for up to a year thanks to the large amount of salt in the mix.
Ingredients for 4 small mason jars: 200g carrots, 100g celeriac root, 100g celery stalks, 100g leek, 100g parsley root, 100g kohlrabi, 2-3 twigs of parsley, 1-2 twigs of celery green, 1-2 twigs of lovage, 100g sea salt
1 - Wash, peel, and mince vegetables. With a digital scale, measure precisely 700g of vegetables and herbs. The right vegetable salt ratio is key to a long storage life.
2 - Mix all ingredients in a bowl and puree them using a hand-held blender.
3 - Rinse glasses with hot water and fill in vegetable puree. Close glasses air-tightly and store in the fridge.
Source: Genuss 12/2010
This is letter V in my food project. V stands for vegetables and this is a cup of sugar peas. The coffee cup is new. Well... it's also old. I got a set with seven coffee cups on a flea market on suday.
The food project is coming to an end. Only a few letters more to cover. Got two more letters photographed. Will post them later.
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