cocoa springerle

summer’s new chickens

waking up to snow-covered

land for the first time

45 servings, 50 calories

1 c apple juice, 1 (4-oz size) container gerber bananas, 1/4 c namaste egg replacer, 1 t kosher salt, 1 t cinnamon, 6 packets stevia, 1 c cocoa, 2 c white whole wheat flour, 1/4 c olive oil

cream 1st 3, beat in rest, drizzling water if needed; roll out with springerle rolling pin on silpat-covered stone; 325 F, 20 minutes; cool & slice

whole wheat maple sourdough

diastatic malt

powder: making a little

sugar from the seeds

1 c wheat chef, 2 T diastatic malt powder, 1 t kosher salt, 1/2 c maple syrup, 2/3 c water, 2 c white whole wheat flour

stir, rest 1 hour, covered; fold 8x, rest 11 hours, covered; fold 8x, rest 12 hours, covered; gently form ball, slash top, rest 30 minutes; bake in preheated dutch oven, 475 F, 15 minutes lid on, 18 minutes lid off

last shallots pozole

the onions left in

the garden are destined to

become spring onions

5 servings, 350 calories

1 lb giant white hominy, 2 smashed cloves garlic, 2 sliced shallots, 1 T olive oil, 1 t kosher salt, 1/4 c lemon juice, green salsa

soak corn overnight in 2-inches water in cast-iron pot; gentle boil, lid vented, keeping 2-inches water over corn, until corn blossoms; cook down, allowing small crust to form on bottom, scrape in crust; brown shallot & garlic in oil & salt, add to corn; add lemon, serve with salsa

raspberry chocolate chip sourdough scones

blue jays not seen since

last spring empty the feeder

in one afternoon

12 servings, 375 calories

1 c wheat chef, 1 stick room temperature vegan butter, 2 c thawed frozen raspberries & liquid, 4 c white whole wheat flour, 1 t kosher salt, 1 c mini chocolate chips, 1/2 c maple syrup

chop together with pastry cutter, rest 20 minutes, form ball, make balls on silpat-covered stone, rest 30 minutes, 425 F, 20 minutes

sourdough english muffins

in a container

with a lid after cooking

for nooks and crannies

source, 12 servings, 200 calories

1 c wheat chef, 1 1/4 c water, 2 T sugar, 1 T olive oil, 1.5 t salt, 4 c flour

stir; rest, covered, 1 hour; fold 8x, rest, covered, cool place, 16 hours; fold 8x, rest, covered, 5 hours; form flattened balls, dip both sides in cornmeal; cook in a lightly-oiled nonstick pan, covered, medium heat, 8 minutes/side or until puffy and golden; cool in covered container 1 hour, perforate outsides with fork

lentil soup with cilantro & lemon

white-breasted nuthatch

looking chubbier than when

last seen in the spring

source, 3 servings

3 T olive oil, 1 sliced onion, 2 cloves garlic, tiny can tomato paste, 1 t cumin, s&p, 1 t chili powder, 1 T veggie bouillon, 6 c water, 1 c red lentils, 1 carrot, juice of 1 lemon, 1/4 c cilantro

cook oil, onion, garlic, spices 5 minutes; add tomato, cook 5 minutes; add water, bouillon, lentils, carrot, cook until done; puree half, add lemon & cilantro; top with more olive oil, cilantro, chili powder

layered salad with marinated veggies

whole lettuce layered

with marinated veggies

and tangy dressing

source, 2 servings

veggies: 10 halved small tomatoes, 1 sliced celery stalk, 1 tiny can sliced olives+1 T brine, 1/4 c diced red onion, kosher salt & pepper, 1/2 t lemon peel, 2 T olive oil, 2 T red wine vinegar; dressing: 1/4 c olive oil, 1/2 c red wine vinegar, kosher salt & pepper, 1/2 t lemon peel; 1 small head lettuce

chill veggies at least 1 hour, combine dressing ingredients; layer lettuce, dressing, veggies, repeat

sourdough bagels

proofing under wax

paper as the sun comes up

they could be donuts

source, 12 servings, 250 calories

1/2 c wheat chef, pinch yeast, 5 c flour, 1 2/3 c water, 2 T kosher salt, 1 T diastatic malt powder, toppings

stir all but toppings, rest, covered, 1 hour; fold 8x, rest, covered, 4 hours; fold 8x, rest, covered, 13 hours; divide, add inside toppings, form bagels; rest, lightly covered, 4 hours; boil 1 minute on each side in water+2 more T salt+2 t soda; add outside toppings; use parchment, 425 F, 13 minutes/side or until golden