Best cake ever….

We got peaches in this weeks share (I’ll do another post on its contents), and I got this amazing cake recipe from a friend in Germany (with some other hints that I included in this transcription). One of the best cakes I’ve ever made.

Ingredients:
* 150g Butter
* 150g sugar
* 3 eggs
* Peel of 1 lemon (I didn’t have this, and it was fine)
* 1 tsp vanilla essence
* Rum essence (to your taste, I just poured about a shots worth)
* 250g flour
* About 2 tsps baking powder
* ~1/2 cup milk, room temperature
* Peaches, peeled and halved (I cut into tiny pieces)

Preheat oven to 375°F.
Cream the butter, sugar, lemon peel, vanilla and rum essences together. Add in eggs one at a time (I forgot and added it at the same time as previous ingredients and it was still fine).

Whisk the flour and baking powder and fold into the butter mixture. Add half of the flour and the milk and gently incorporate. Then add the remaining flour mixture, mixing just until combined.
Pour the batter into a springform (24cm or 9.5” diameter is what we used). Spread out the peaches, cut side down, across the batter.

Bake for about 45 minutes. After the cake has cooled, spread some apricot or peach jam on top and dust with powdered sugar (I didn’t do any of this, but apparently the jam gives it a nice shine).

Let cool and enjoy!

Week 4

It’s been a month of awesome fresh, local food! This has affected the quantity of vegetables we eat and the type of food we make. We’ve been pretty open about trying new recipes, asking friends or just googling, and they’ve all turned out amazing! It has taken a lot of commitment to cook (almost) every night and try to use the fresh ingredients. Especially because we know we’re getting new ones on Saturday.

For the most part it’s worked out, although we cheated a little bit this week with the green beans. I’m not a huge fan of them, we cooked them on two different days (still leftover from week 3), and gave the week four one’s to one of our friends.

But, I’m getting ahead of myself…

Week 4 share:
* 4 ears of corn
* 2 zucchinis
* 2 yellow squash
* 2 beets
* radishes
* green beans




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Week 3, or I’m so behind…

Well, life got in the way of blogging these past few days… or over a week. Although, my last post was after fourth of July, and that was a super busy weekend. Between going to NYC to see Jade and Eric, having Eric come to visit on Saturday, Argentina’s loss, bbq and movie outside, wine tasting, and going to The Place… very nice long weekend. Then, more world cup during the week, which culminated in a less-than-exciting final game.

But I digress…

Week 3 share, aka: when we learn exactly how many different types of pod vegetables exist:

* Snap peas
* Shell peas
* Green beans
* Zucchini
* Yellow squash
* Spinach

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Week 2

I got a little behind with the blog posts. Between the World Cup–so sad that Argentina is out of it!– and summer arriving, I procrastinated a little.

Before I get to week 2 (with week 3 already here, I know I know)… here’s a few more yummy things we made with the week 1 goodies.

What to do with peas week 1:

Ingredients: soy, ginger, honey, corn and peas.

Finally, another delicious burger, with leftovers from the going away party turkey burgers (so delicious! with cheese inside it)




Ingredients: turkey burger, chimichurri (yes!!!), tomatoes and lettuce.

Now for WEEK 2 CSA share:

* Lettuce
* Zucchini
* Yellow Squash
* Radish
* Green onions
* Snap peas
* Shell peas

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Argentina’s gifts: chimichurri and soccer

I definitely have World Cup fever! Argentina’s doing awesome, in spite of our hilarious coach… and the US is still hanging on!

But back to what I should be blogging about: food. Cooking with fresh ingredients, especially things we’ve never bought raw, is a bit of a challenge. We’ve been doing pretty well, though.

Ingredients used: Garlic shoot, beets, beet leaves, lettuce and strawberries.

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