Our daily repast, from fancy to routine. Just another month of groovy chews – March, 2013
COCONUT TARO CAKE
We got tired of throwing the taro we’ve been getting from Edible Earthscapes into soup, so Camille started exploring other options. Last month she developed a delicious taro fritter recipe, and this month she tried her hand at a custard-like taro cake using coconut milk. This recipe will get some tweaking during taro season next year but wasn’t half bad when topped with apple compote.
HIGH TEA PARTY
Susan and her daughter Olivia worked for days to bring an English tradition to the backwoods of North Carolina. We have to say, they pulled off an exemplary feast of beautiful nibblables.
YUM!
FRUIT TARTS
LEMON BARS AND JAM JAMS
The lemon bars were Camille’s hands-down favorite. When she got home she had to hide her own lemon bar recipe out of self-preservation.
STANDARD FARE
Lest you imagine all we eat around here are sweets, most of the time we’re making more standard fare, like the chickweed pesto Amy whipped up using “weeds” from the garden and Camille’s seedy sandwich bread.