We had a few — well, five — Meyer lemons sitting in the refrigerator that we wanted to use. We’d already made some Meyer Lemon Sabayon, which is really tasty, so we decided to use the rest with a reprise of a Meyer Lemon Upside-Down Cornmeal Cake, incorporating some of our freshly- ground Sonora white wheat flour. In case you’re wondering, cornmeal is a great addition to cakes, and we wholeheartedly suggest that if you have a few Meyer lemons you need to use, try this cake. You’ll love it. Or, try the Lemon Sabayon Tart, which is also delicious.
The Spicy Pepper Pasta we posted yesterday was made for this dish. We picked up several summer squash in our weekly CSA share, and, because they’re bland, we find them a bit boring when it comes to cooking with them. It seems that, no matter how you prepare them, they’re just bland and boring. We figured that we’d pair them with a spicy pasta and see how that works.
When we first bought our pasta machine, I debated it quite a bit internally. While it was inexpensive — we got it a thrift store for $5.43, even though it seemed as if it had been used only a couple of times — I just wasn’t sure that we’d use it. Would it end up collecting dust on a shelf until we finally donated back to a thrift store? I was so wrong.
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We still get a lot of greens, which we think is partly due to what seems like a longer spring, but we’re starting to get a mix of produce now, showing us that summer is on the way. The surest sign is the presence of those summer squash this week. They’re prolific, so we normally get a lot through the year. The other, but more subtle sign, is the size of the Hakurei turnips this week: at the beginning of spring, we get them when they’re the size of a quarter, but, now, they’re the size of a small apple.
This weeks share:
- Hakurei turnips (1 bunch)
- Rutabagas (1 bunch)
- Madga squash (2) — basically a hybrid zucchini
- Pattypan squash (3)
- Mizuna (1 bunch)
- Arugula (1 bunch)
- Green garlic (1 bunch)
- Swiss chard (1 bunch)
And, from the bonus basket, a bunch of Russian Tarragon.
We just got back from a several-day trip exploring some of the more far-flung places in Southern Arizona, but you can expect more recipes coming up soon. Just stay tuned.
Regular readers know that once a week we make bread dough, although we don’t always use it for loaves of bread. Once you have a great recipe for dough, like our Easy Wheat Bread, you can use the dough for bagels, pita bread, naan, or, as we show you today, mini pizza spirals. You’ll note in the post that we think you might be better off making larger pizza spirals, as they’ll look nicer (but taste the same).
Why should bread have all the flavor from whole-wheat? Why not make a cake from whole-wheat flour, and perhaps other flours, too, such as rye flour? Yes, that’s what we thought of several weeks ago, a cake made from whole-wheat and rye flours. But, what kind of cake would stand up to using whole-grain flours? We settled on modifying one of our favorite cakes, pound cake, as a test.