[Semi-]Professional baker. Wine enthusiast. Crazy Cat Lady. Amateur yogini. Currently cooking my way through a CSA farm share.

All content created, photographed, and eaten by Cody Clark unless otherwise noted.

Catching Elephant is a theme by Andy Taylor.

 

Dark Chocolate Cardamom Beet Cake [Adapted from Taste of Home.]
I had a few beets left over from last week’s farm share, and decided to try baking with them. I was surprised to find very few results via Google from websites with US measurements. (I know, I know. I need a scale. I’m a bad pastry chef.) Apparently America isn’t entirely on board with beet cake. It’s a shame, because this turned out very moist and delicious.
For this spiced version, just add 1 teaspoon cinnamon and two teaspoons cardamom to the recipe linked above.

Dark Chocolate Cardamom Beet Cake [Adapted from Taste of Home.]

I had a few beets left over from last week’s farm share, and decided to try baking with them. I was surprised to find very few results via Google from websites with US measurements. (I know, I know. I need a scale. I’m a bad pastry chef.) Apparently America isn’t entirely on board with beet cake. It’s a shame, because this turned out very moist and delicious.

For this spiced version, just add 1 teaspoon cinnamon and two teaspoons cardamom to the recipe linked above.

yogipeach:

Please read carefully these rules to enter:
Must be following YOGIPEACH
Reblog this post once!,likes don’t count and will disqualify you.
THIS will end on July 30th you have until then to reblog, winners will be posted the last day of July.
For fitness/healthy personal journey blogs, yoga, food or mom blogs. 
I really appreciated if you check out my IG, Pinterest, Facebook, but I will love more if you check out my website. 
Please & Thank You.
If you are chosen, You will gain :
A follow back if not already.
You will get a image of your blog with a direct link to your page for a month in my blog.
Automatically added to 6 promos I do throughout the month… You can send me your IG so I will add too on the promos.
70 runner ups will be added to a promo list with favorites bolded.
Good luck!


following with hellobabieswelcometoearth

yogipeach:

Please read carefully these rules to enter:

  • Must be following YOGIPEACH
  • Reblog this post once!,likes don’t count and will disqualify you.
  • THIS will end on July 30th you have until then to reblog, winners will be posted the last day of July.
  • For fitness/healthy personal journey blogs, yoga, food or mom blogs
  • I really appreciated if you check out my IG, Pinterest, Facebook, but I will love more if you check out my website.
  • Please & Thank You.

If you are chosen, You will gain :

  • A follow back if not already.
  • You will get a image of your blog with a direct link to your page for a month in my blog.
  • Automatically added to 6 promos I do throughout the month… You can send me your IG so I will add too on the promos.
  • 70 runner ups will be added to a promo list with favorites bolded.
  • Good luck!

following with hellobabieswelcometoearth

Every year, my co-worker shares the herbs from her garden with the bakery team. Top: lavender and sage. Bottom left: basil and oregano. Bottom right: mint.

Tomato-basil bisque with greenhouse bread.


1/2 medium onion, diced (I used one spring onion.)
1-2 cloves garlic, minced
olive oil
1 28oz can diced tomatoes
2 cups chicken or vegetable broth
1 bay leaf
1/4  cup basil, chopped
1/4 - 1/2 cup heavy cream

Heat olive oil in a large stock pot or dutch oven. Saute onion and garlic over medium-high heat until the onion is becomes translucent. 
Add tomatoes, broth, and bay leaf and bring to a boil. Reduce heat and simmer for 30 minutes.  Add basil, remove from heat, and allow to cool slightly.
Transfer to a blender or use an immersion blender to puree until smooth. 
Strain soup back into pot, and add cream to taste. Heat through, but do no allow to boil.
Serves two.

Tomato-basil bisque with greenhouse bread.

1/2 medium onion, diced (I used one spring onion.)
1-2 cloves garlic, minced
olive oil
1 28oz can diced tomatoes
2 cups chicken or vegetable broth
1 bay leaf
1/4 cup basil, chopped
1/4 - 1/2 cup heavy cream

Heat olive oil in a large stock pot or dutch oven. Saute onion and garlic over medium-high heat until the onion is becomes translucent.
Add tomatoes, broth, and bay leaf and bring to a boil. Reduce heat and simmer for 30 minutes. Add basil, remove from heat, and allow to cool slightly.
Transfer to a blender or use an immersion blender to puree until smooth.
Strain soup back into pot, and add cream to taste. Heat through, but do no allow to boil.

Serves two.

(Source: whitewineandcathair.com)

Borscht
I think it’s safe to say this recipe for borscht wouldn’t pass most authenticity tests. I put it together after reading dozens of recipes, and blending them together based on what I had available. This is, of course, the recipe creation process that any cook or baker will go through regularly… except that this time I’d never actually tasted borscht before.
Cooking the vegetables from our farm share is a fun process that usually begins with a quick Google search of “[vegetable] recipes.” Sometimes I find something I may not have come up with on my own, like the cilantro-lime scampi, other times I’m surprised to find my idea for deconstructed spinach lasagna is more unique than I had expected. On this occasion, the research ended with a simple, “Oh, borscht. I’ve heard of that.”
So, here it is. I don’t know how authentically Russian or borscht-like it is, but I can tell you that it’s pretty good.



2 T olive oil
1 small onion (I used a few spring onions)
2 large beets, peeled and chopped
2 carrots, peeled and chopped
4 cups beef broth
1 small potato, peeled and chopped
1 cup thinly-sliced cabbage
2 T chopped fresh dill
2 T red wine vinegar
salt and pepper to taste
sour cream for serving
In a stockpot, heat olive oil and saute onion, beets, and carrots until the onions begin to soften. 
Add beef broth and bring to a boil. Add potatoes, and simmer until vegetables are tender, about 30 minutes.
Add cabbage, continue simmering until cabbage has softened, about 15 minutes.
Remove from heat, add dill and vinegar.
Serve immediately or chill for several hours or overnight. Top with sour cream and more fresh dill, if desired.

Borscht

I think it’s safe to say this recipe for borscht wouldn’t pass most authenticity tests. I put it together after reading dozens of recipes, and blending them together based on what I had available. This is, of course, the recipe creation process that any cook or baker will go through regularly… except that this time I’d never actually tasted borscht before.

Cooking the vegetables from our farm share is a fun process that usually begins with a quick Google search of “[vegetable] recipes.” Sometimes I find something I may not have come up with on my own, like the cilantro-lime scampi, other times I’m surprised to find my idea for deconstructed spinach lasagna is more unique than I had expected. On this occasion, the research ended with a simple, “Oh, borscht. I’ve heard of that.”

So, here it is. I don’t know how authentically Russian or borscht-like it is, but I can tell you that it’s pretty good.

2 T olive oil
1 small onion (I used a few spring onions)
2 large beets, peeled and chopped
2 carrots, peeled and chopped
4 cups beef broth
1 small potato, peeled and chopped
1 cup thinly-sliced cabbage
2 T chopped fresh dill
2 T red wine vinegar
salt and pepper to taste
sour cream for serving

In a stockpot, heat olive oil and saute onion, beets, and carrots until the onions begin to soften.
Add beef broth and bring to a boil. Add potatoes, and simmer until vegetables are tender, about 30 minutes.
Add cabbage, continue simmering until cabbage has softened, about 15 minutes.
Remove from heat, add dill and vinegar.

Serve immediately or chill for several hours or overnight. Top with sour cream and more fresh dill, if desired.