Sara's plot

 big ol' Tropeana Lunga onions from Baker Creek, potato in the front corner, 2 tomatoes

 let's see, kale, cosmos, asparagus, the bed from the previous photo

 cosmo, kale, volunteer tomato

 asparagus

strawberries, poppies in front bed, bush poppy + not sure in clay pots

New Nikkor Macro lens

donut peaches

purple peruvian pepper

morning dew

cosmo

Scenes from the VIPER lab 19 June 2014

Baked Falafel V2

Made them with fresh favas this time. Last time was soaked dried chickpeas. Future will be soaked dried favas, it's how they do it in Egypt. Anyway, kept them pretty simple, fresh favas, garlic, coriander, a little oil, salt/pepper, whole wheat flour; ground up in fodd processor, baked about 15 min. Served with roasted butternut and tahini sauce. It's been cool and foggy here so felt good to have the oven on.

almost nice presentation

Tapioca Pudding Ice Cream

 Photo is uninteresting, what's new. Flavor is freaking fantastic. Started with the tapioca pudding recipe from Mollie Katzen's Vegetable Heaven, but replaced the can of evap milk with a can of sweetened condensed milk. WAY to sweet to eat as pudding, which was my initial plan. So decided to freeze it, figuring all that extra sugar would be perfect for ice cream texture. Yup. This stuff is dangerous. Solid addition to the sorbet chronicles.

Tapioca Pudding Ice Cream
1/3 c small tapioca pearls
2.5 c water
14 oz can sweetened condensed milk
splash of coconut milk
salt
2 bananas
3 egg whites
vanilla
rum

cook tapioca in boiling water, about 15 min. stir in milk, coconut milk (i had the dregs of a can laying around), salt, cook a little more till thick. cool. taste. if you have a major sweet tooth you might be able to eat it as-is. we had some frozen bananas so i added them here to the cool the mixture more quickly. stir in vanilla and booze (this helps more with maintaining a soft texture). Beat up egg whites and fold in; the final texture improver. Freezer. Stir it a couple of times to break up ice crystals, but it won't freeze that hard. Takes 3-4 hours to freeze.

Cold Miso Soup

Photo is AWFUL - the white balance couldn't handle it, unfortunately, cause the broth was gorgeous. Broth was beets, red potatoes, carrots, garlic, beet greens, collards, shiitake, porcini, hijiki cooked in water, veggie stock, and a little soy sauce. We've been eating it just like a normal miso soup where you dissolve miso in a little broth before you add a bowlful of soup, except we've done it as a cold soup. Super good. 

Garden, 5 June 2014

Nikon D600, Nikkor 75-300mm AF

 red tropeana (I think) onion, coastal poppy background

 red russian kale

 collards starting to go to seed, poppies again

grrrrr

walnut

fuyu persimmon

swiss chard

fig

nasturtiums at Gary's

rhubarb and yogurt

yum