Kelli Patterson Photography

Lemon Lavender Cake made with the lavender from week 3 (recipe)
My first cake!

Week 3 all in 1 shot: Mustard Greens, Swiss Chard, A bowl of cherries (many are missing, we at them) Lettuce (also missing some I ate) Curly Cress, Lavender, Sugar Snap Peas (probably a few missing) and AH apple. This is 1/2 a share.

The curly cress has been transformed into pesto, the mustard greens will become a saag and the swiss chard I shall make into a tart. I’m also going to use some of the lavender in a cake, but after that I’ll probably discontinue using it for cooking, and put it out for smelling instead. The snap peas are perfect raw, and we’re going to make round two of this amazing pasta salad, and use them up in there (it’s also a good use of the tarragon from week 1, which I have in my freezer.) Other key ingredients for that pasta salad was good proper greek feta, which I bought from a very nice man in the back of this store. I said, “hook me up with your best feta” and he did not fail us.

If you can’t tell, I’m having LOADS of fun with this new game.

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I bought these small potatoes at the farmstand and some were blue, and inside they were also blue! (But really purple.) They made potato salad look like ink bags went off in it. Totally taste normal though. Here we’re making breakfast potatoes/homefries/whatever. FUN.

And this is why you’ll never see pictures of cooking again. I can not watch my exposure and watch the heat. Cooking is really new to me. And photography ain’t that old either. This is a photo of some slightly overcooked poached eggs.

1 month ago

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I went on a tour of my CSA’s farm. I picked strawberries and fulfilled the volunteer requirement. I also got to ride a school bus!

Full Album (with captions) - Green Thumb - Hellgate CSA Farm

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Hellgate CSA - Week 2

More strawberries

More lettuce (this is the end, I just barely remembered to take a photo)

Dried black beans

And their shells (Gib shucked them before I had a chance to take a pic)

Cilantro

*not pictured* Asparagus.
We gave it all to Colleen because there were like 7 of them.

We soaked and cooked the black beans, and had burrito night with guacamole loaded with cilantro. The rest of the cilantro I turned into a pesto and froze in an ice cube tray for individual meals on weeknights. The strawberries and the lettuce are long gone. NOM.

1 month ago

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Sandy & Adrienne’s 3-day destination wedding in the Catskills

Hiking up to Kaaterskill Falls