Gooseberries and Red Currants

Gooseberries and Red Currants in the CSA share.
Friends coming for dinner.
Too hot to bake.

Solution: Gooseberry Fool adapted with some Red Currant Puree.


Only a small pint of gooseberries, so I added some raspberries and some of the red currant puree....
I also tried the red currant vinaigrette. The jury's still out on that.
But the Fool was yummy....

a cool day in June

and I'm looking for two things:

• Something to warm me up (it's 66 degrees here, but feels cooler)
• And a way to use the mustard greens that came in our first CSA share this week

Both accomplished with Simmered Greens with Cornmeal Dumplings!

With a few adaptations!

I used 3 strips of thick cut bacon, 1 large vidalia onion, and 2 crushed cloves of garlic and a sprinkling of cayenne pepper. Sauteed and then added 2 cups of water. Right now it simmering on the stove, waiting for the greens.


I'll chop the greens and add them after about an hour of simmering the 'pot likker'...and cook them about 30 minutes more. Then do the dumplings!

Hope it's as good as it sounds to me right now.
Will report back later.
I'm off to get a sweater!

I'm up to my elbows

in saltwater soap.... Lucky Mag featured it this month on the Lucky Breaks page...and we've been a bit overwhelmed.

So.. not much time for blogging or cooking. But I'm so enamored with all these greens I'm getting from the CSA that I decided I needed to branch out.



Hence for Pentti on Father's Day: Wild Salmon, Mustard Greens and Potatoes with Mustard-Dill Glaze.

He's leaving for Canada tomorrow morning to see his Mom. What will I do with the house all to myself?? (besides make soap, of course.) I've got 240 pounds of Mango butter soap to make this week....and more saltwater soap, too.