Superfudge

Well, "fudge", but the variation possibilities seem endless!

http://www.thespunkycoconut.com/2008/05/frozen-sunbutter-fudge.html

zucchini candy?

i will try just about anything once. i am brainstorming ways to make this less sugary. good thing i have some time before "monster" zucchini season.

http://goddesshobbies.blogspot.com/2009/10/preserving-food-zucchini-candy.html

rhubarb!!

http://www.affairsofliving.com/imported-20100106014405/2011/6/14/a-farmers-market-demo-with-sweet-n-sour-rhubarb-pickles-and.html

gotta get to the market!! haven't been this season yet, due to a host of factors.

summer salad time is upon us!

from: molliekatzen.com

10 medium beets (about 2 inches in diameter)
5 or 6 oranges
1/4 cup raspberry vinegar
1/2 teaspoon salt
1 to 2 teaspoons minced garlic
1 small fennel bulb, thinly sliced (about 2 cups)
Finely minced fennel tops, for garnish
Preheat oven to 375°F, and line a baking dish with foil. Trim the leaves from the beets, place them in the dish, and cover with foil. Bake until they are soft enough to be pierced easily with a fork (about 1 hour). Set aside to cool.
Meanwhile, use a medium-sized serrated knife to cut the peel from the oranges, then section them over a bowl to catch all the juice. (To section an orange, just cut with a sawing motion up and down the membranes to release the sections. Squeeze the remaining juice into the bowl, and discard the membranes.)
When the beets are cool enough to handle, use a small, sharp paring knife to peel them, then cut them first in half, and then into thin half-moon-shaped slices. Transfer to a medium-sized bowl, and add the vinegar, salt, garlic, and orange sections with all their juice. Stir until well combined.
Add the sliced fennel and stir again. Cover tightly and chill until serving time.
Serve topped with a light sprinkling of the minced fennel tops.

We swapped out the garlic for ginger. YUM.

Sandwich bread for Dave

grain-free sandwich bread, for Dave.

Easy Ketchup

Easy Ketchup

24oz tomato paste (four 6oz cans)
1/4C lemon juice
3/4C apple cider vinegar
2tbsp molasses
2tsp anchovy paste
1tsp minced, fresh ginger
1 tsp sea salt
pinch clove, cinnamon, pepper

Mix in a blender & store in a jar. Voila!

I have mine on the counter to see what happens - i.e. will it ferment nicely.

another (raw) coconut cookie recipe

Raw Maple-Cinnamon Coconut Cookies (Vegan, GF)

Cookie:
2 cups shredded coconut (I re-hydrated mine by soaking for a few hours because it was really hard, if you have softer coconut you probably don't need to soak)
6 tbsp coconut flour
1/4 cup + 2 tbsp maple syrup (for truly raw, you could sub agave or raw honey)
1 tsp vanilla extract (for truly raw, sub dried vanilla bean powder)
4 tbsp melted coconut oil

Maple-Cinnamon Icing:
1/4 cup packed dates
2 tbsp maple syrup (truly raw, sub agave or raw honey)
1/2 tsp cinnamon
2 tsp coconut oil
Water to thin

Combine all ingredients for cookies. Roll into balls, place on a wax-paper lined flat surface and press into a round cookie shape. Combine ingredients for glaze in a food processor. Pipe onto cookies. Freeze until hardened. Makes 20 cookies.