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Good one, Navlys!
Mike--my husband says that he has seen that aberration before, but rarely.
Our local sweet corn should be available any day now. However, this Saturday morning, we are having a thunderstorm with lots of rain.
Dinner on Friday was baby lima beans with brown rice, kale (from farmers market), red bell pepper (from our garden), celery, thyme, rehydrated onion, and ham. As always, I cooked the lima beans and the rice separately, then sautéed the vegetables and ham, before combining. The ham was left by my stepson, who left yesterday for California, and it needed to be used; otherwise, I would not have made this meal on a warmer day. We have enough leftovers for the next four days.
I also went to our woods with my husband in the morning and picked more wild blackberries. This year, we have picked about 5 quarts, so it is a great blackberry season, and the rain forecast for tomorrow should lengthen it. I seeded all the blackberries and made two batches of four jars of blackberry jam. I have enough seeded blackberries for an additional batch, although I only have three half-pint jars left. I have another 2/3 cup seeded blackberry, so I will need to find a use for it, and to decide if I want to continue picking blackberries.
My husband says it is a genetic aberration that allowed the leaf at each female flower to develop instead of being suppressed. While it wouldn't hurt to eat it, corn leaves do not taste good, so cutting it off was the way to go.
On Thursday, I baked a double recipe of the Oatmeal Raisin Cookies from Jenny Can Cook. The cookies are trip food for my older stepson who begins driving back to California tomorrow.
I made yogurt on Thursday.
For dinner, I made the Michiana Green Bean Salad again (have green beans, will use them), roasted some sweet potato chunks, and roasted some chicken thighs. I did the sweet potato chunks in the countertop convection oven at 350F for an hour. The lower temperature and longer roasting time made them soft and delicious.
The jam sounds wonderful, Chocomouse.
On Wednesday, I baked a Blueberry Coffee Cake from another recipe that I adapted from Recipes from the Old Mill. I baked it in a round ceramic dish that I bought a few years ago from King Arthur, so I dropped the baking temperature to 350F from 375F, and I baked it for 35 minutes in the countertop convection oven, so as not to heat up the house. We had some for dessert, and it came out better than any time I have made it in the past. That may be because I used my oil cake method of mixing the sugar with the oil, buttermilk, an egg before adding in the dry ingredients.
We had leftover zucchini-turkey loaf, leftover farro and yellow squash stir-fry, and microwaved fresh green beans from our garden.
We had leftover turkey-zucchini loaf for dinner on Tuesday. To go with it, I made a stir-fry with farro, yellow summer squash, red bell pepper from our garden, some mushrooms, and a bit of dill from our garden.
Some farmers markets--and venders--are better than others. Our small local farmers market does not have particularly good prices on many items. The quality, however, is usually excellent. I paid $7 for a quart of mixed cherry tomatoes, and that might be about what the grocery store has, but the flavor is superior. The organic potatoes I buy are also more expensive, but there is a notably much better texture and flavor. The strawberries I bought earlier this year, at $6 per quart, were somewhat more expensive, but since there were more small berries, I think that I actually paid about the same amount as in-store. The strawberries I have bought there the last few seasons has led me to swear off of ever buying what the stores sell.
Aaron--the blueberry sweet rolls are made like regular cinnamon rolls. I sprinkled the cinnamon sugar directly on the dough, then evenly put the blueberries on top of it and slightly press them into the dough. It can be a bit challenging to roll the dough to be sliced. I think that is why the recipe specifies dividing the dough and rolling each piece into 14x8 inches, spreading with the cinnamon sugar and blueberries, then rolling up the long side. The blueberries hold their shape, which is very nice
For dinner on Monday, I made a doubled recipe of my Turkey and Zucchini Meatloaf with Peach-Dijon mustard. I roasted cut up small red potatoes, tossed in olive oil and seasoned with Penzey's Chicago Steak blend. We had the rest of the Michiana Bean salad with it.
Kimbob--My husband, older stepson, and I went blueberry picking last week. I froze ten (4 cup) bags. I baked a blueberry crumb-topped pie last week. This morning, I baked blueberry cinnamon rolls from dough I made and shaped last night. Blueberry muffins or bread is on the agenda. We plan to go back and pick more berries, so that my husband has plenty for his oatmeal, I can use some on my oatmeal occasionally, and I can bake with them. The frozen ones work well in muffins and in my pie recipe. The sweet rolls I made must have fresh blueberries.
I baked the blueberry sweet rolls this morning. I should have used two Pyrex dishes of different sizes, since the rolls have fused together, and I had a bit of spilling onto the oven floor. However, the rolls are delicious and much better than the ones I tried making with blueberry pie filling. I have not baked this recipe for some years, and for some reason I did not have notes written on it.
I made 20 rolls; the recipe says 20-24. The lower number works better, since the blueberries are rolled up in the dough with the cinnamon sugar, and unless the blueberries are small, they would be harder to slice without the blueberries falling out. When I type up the recipe with my other changes, I will add that a 13x9 for twelve rolls and a smaller glass dish for eight rolls is needed. It is a wonderful recipe for fresh blueberries. I do not think that frozen ones would work, even if not parking the sweet rolls overnight in the refrigerator. I find that it does help to have let the blueberries dry at room temperature after washing and to use firm blueberries.
As Mike Nolan foretold yesterday, north-central Indiana on Sunday had a drizzly day and, in the evening, some serious rain, which made for a great baking day. I made the little oat cakes (cookies/biscuit/cracker), a recipe adapted from a Bob's Red Mill recipe, that my husband and I like so much.
I also baked the multigrain cracker recipe that I adapted from King Arthurâs Whole Grain Cookbook.
In the evening, I started Blueberry Sweet Rolls, a recipe that I adapted from Recipes from the Old Mill. I made the dough, and after the second rise, shaped the sweet rolls and put them in a large glass baking dish. I will let the dish rest overnight in the refrigerator, then bake the rolls tomorrow morning. the rolls are packed tight. I am second guessing whether I should have used an additional baking dish.
I cooked a pot of black-eyed peas today and froze two containers. I used another 15 oz. to make my Michiana Green Bean Salad, which uses black-eyed peas, along with cherry tomatoes, green onion, black olives, goat cheese, toasted almonds, and an excellent dressing. The salad used a pound of green beans from our garden. We had it with the rest of the buns and salmon patties.
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