small crusty sourdough

little green peppers

some want to be picked, and some

left to turn colors

1 c wheat chef, 2 c flour, 1 t kosher salt, 2/3 c lukewarm water

stir; stand 1 hour, covered, fold 4x; stand 15 hours, covered, fold 8x; stand 5 hours, covered; gently form ball, lightly flour outside, slash top; bake in preheated dutch oven, 450 F, 20 minutes lid on, 35 minutes lid off

blueberry scones

picking blueberries

leaves arms unscathed compared to

black raspberry vines

8 servings, 165 calories

3 c blueberries, 1 c unsweetened applesauce, 2 T namaste egg replacer, 1 T vanilla, 1 T cinnamon, 8 packets stevia, 1 T powder, 1 t kosher salt, 2 c white whole wheat flour, 3/4 c mooala unsweetened vanilla almond milk

mix, form flattened disk on silpat-covered stone, sprinkle with more cinnamon & stevia, 425 F, 30 minutes

rye banana bread

blackberries, black &

red raspberries, eaten on

a hot, humid run

10 servings, 285 calories

4 (4-oz size) containers gerber bananas, 1 t powder, 1 t kosher salt, 1.5 T cinnamon, 1 T vanilla, 1 bag lily’s stevia-sweetened chocolate chips, 7 packets stevia, 3.5 c rye flour, 1 c mooala unsweetened vanilla almond milk

mix, press into parchment-lined loaf pan, top with more cinnamon & stevia, 350 F, 80 minutes

sourdough ciabatta

hummingbird ignores

open spots on the feeder

to poke her sister

previous version

1 c wheat chef+1/4 c flour+1/4 c lukewarm water+pinch yeast; 1 1/4 c flour, 3/4 c lukewarm water, pinch kosher salt, pinch yeast

rest chef mixture, covered, room temperature, 15 hours; add remaining, rest, covered, 4.5 hours; form loose rectangle on well-floured parchment on stone with well-floured hands, adding flour to dough if needed, dimple top with fingers, rest 1 hour; 450 F, 32 minutes, adding steam at beginning and 5 minutes

grilled panzanella

when green tomatoes

look too delicious to just

let be on their vines

1 serving

2 halved peaches, 3 halved small green tomatoes, 3 broccoli leaves, 2 corn muffins, 1 halved lemon, kosher salt; toppings: kimchi, basil, balsamic reduction

grill peaches, tomatoes, leaves, muffins, lemon; salting and squeezing lemon (as it cooks) on each side until grill marks show; add toppings

dark sourdough

making plans for the

baby cucumbers before

they reach adulthood

1 c wheat chef, 1 c lukewarm coffee, 1/4 c cocoa, 1/4 c molasses, 1/2 c almond flour, 2 t kosher salt, 1 T caraway seeds, pinch yeast, 3.5 c flour

knead 5 minutes; rise, warm place, 2.5 hours; oil ball well, sprinkle with more salt & caraway; 450 F in dutch oven, lid on, 45 minutes

stuffed broccoli leaves

wilt the leaves in the

microwave and then cut out

the veins with scissors

6 rolls

12 broccoli leaves, wilted, center vein removed; 1 c rice+pinch salt+1 persian dried lime+1 T lemon juice+1 T olive oil+ 1/2 c golden raisins; sauce: 1/4 c balsamic vinegar+s&p+1 T spicy mustard+2 T maple syrup+1 T lemon juice+3 t olive oil

cook rice mixture with water, fill doubled leaves with rice, serve with sauce

apple sourdough

one day in july

the birds didn’t empty the

entire feeder

1 c wheat chef, 1/2 c apple juice, 1/2 c applesauce, pinch yeast, 1 t kosher salt, 2 c flour; toppings: olive oil, sea salt, stevia

stir; chill, covered, 15 hours; fold 8x to form ball, rest, covered, room temperature, 5 hours; oil ball well and form braided round with oiled hands on parchment-covered stone, sprinkle with sea salt & stevia, proof 1.5 hours; 450 F, with steam, 40 minutes

buttery peas & parm with baby root veggie relish

hot weather cooking

accomplished by vinegar

salt and some sugar

1 serving

1 c peas+1 T vegan butter+juice of 1 lemon; 1 T vegan parm, 1 t balsamic reduction; 1 c sliced baby carrots/beets/shallot/garlic+1 t sea salt+1 T sugar+cider vinegar

cover root veggie mixture with vinegar, stand 4 hours; microwave pea mixture until butter melts, top peas with parm, add drained veggies, balsamic