Isn’t it always the way of gardening? First, oh wow, we have peas! Then, just look at all these peas! Then, okay, I think we have enough peas! (substitute beans, zucchini, etc.) So the peas are starting to go into the freezer and all the old peas from last year and the old beans from last year have gone to the compost pile.
A new highlight – Swiss Chard. This variety is Bright Lights and I just think it is gorgeous. At least it is in this picture before I harvested some.
Meatloaf and Broccoli with Cheese Sauce
Aloo Paneer with the above mentioned Swiss Chard
Falafel and Hummus
I also have a banana pepper on the way. It really looks a little silly on such a tiny plant, but I am hoping for better as the season progresses.
A little something from the recipe “vault”:
3/4 cup sugar
1 cup flour
2 teaspoons baking powder
2 tablespoons butter or margarine
1 square unsweetened chocolate
Add this to dry ingredients.
Then add -
1/2 cup milk
1 teaspoon vanilla
Pour into an 8 inch square pan. (oops, no mention of greased or ungreased – I think ungreased)
1/2 cup brown sugar
1/2 cup sugar
4 tablespoons cocoa
Spread this on top of batter. Pour 1 cup strong coffee over the top of all of this.
Bake for 40 minutes at 350 degrees.
The “mystery” of this mocha cake is that you end up with a layer of cake on the top and a layer of pudding on the bottom. Very good served warm with ice cream.
And since there are no eggs involved, I think this could be veganized pretty easily.
That’s it. What’s on your menu?
P.S. If you just come to read the blog, get ready for the end of school with some Graduation Clipart at Bry-Back Manor!