Uptown Market Recipe for May

1 lb Brussels sprouts from TJ Farm
1 lb fingerling potatoes from T J Farm
1/4 cup coconut oil
1/4 cup smoked pickled garlic from Lillie Mae’s Pickled Garden
1/2 cup Goat feta from Chile Acres
6 tbls lebna from Claudine’s Kitchen
Sea salt to taste

Cut fingerling potatoes and Brussels sprouts into halves and place them in a casserole dish. Add all other ingredients except for the lebna (save for a garnish). Gently stir all ingredients to evenly coat with coconut oil. Bake at 350 until veggies are tender for about 30 minutes. Serve with a dollop of lebna.

First veggies of Spring Recipe!

Tempura with Curried Garlic Dip!

As always this is gluten free. You will need:

squash and onions sliced thin (can’t beat fresh and local)

1/2 cup rice flour
1/2 cup tapioca flour
Seltzer water or gluten free beer
1 egg whipped (Chile Acres has great eggs)
Seasoning blend ( I like the truffle salt sold by Salts of the Earth)
Oil for pan frying

Mix the flours into the egg and add seltzer/beer to make a batter that is light and fluffy, add seasoning. Heat the oil for frying. While the oil is heating coat/dip the veggies in the tempura batter. When the oil is ready drop the veggies a few at a time into the oil and fry until golden brown. Remove from oil and drain on a paper towel. Repeat until you have a plate full of delicious tempura veggies.

For a dip:

1/2 cup Majestic curried creamy garlic
1/2 cup mayo or yogurt
Blend these together.


Back to my Irish Roots

We are planting experimental gardens in repurposed containers. Some forgotten potatoes are growing in coconut husks in an old wading pool that the chickens poked holes in. There is a whole lot of satisfaction in sitting down to dinner knowing you grew all or most of the ingredients.