Pickle Platter & Curry Ginger Scones

Sunday, another brunch day – today I’m enjoying an assortment of our homemade pickled veggies: okra, beets, garlic scapes, turnips, and jalapenos (which can be a bit of a Russian roulette). We pickle cukes and almost anything extra – but the garlic scapes & okra are my favorites! I like pickles with zing and tons of garlic (not with sugar).

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I also veganized an awesome recipe from King Arthur Flour, which I ran across on WordPress adapted here by Cooking is my Sport: Curry Ginger scones! Oh, they were so good, this is now one of my favorite scones! I was impressed with the sweet & savory combination and the way the small amount of curry brings out another side of ginger, which I do love to use copiously. I’m not sure why but there are lovely red speckles throughout. I did a few things different from the recipe – used water and palm oil instead of dairy, non-crystallized shredded ginger root, added some oats & cinnamon (so they had a hint of gingerbread), and forgot to add the pumpkin puree somehow. They still turned out quite moist, spicier and sweeter than I’d expected. ¬†As you can see, I couldn’t stop eating them while photographing them.

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Bean Salad with Chard & Chives

We have lots of lovely rainbow chard brightening our plates this week. Kale and spinach too, which all seems to go down with a bit more enthusiasm when combined with various forms of garlic. Fresh green garlic chives and scallions are in great shape this spring, a flavorful garnish for pretty much anything. Lately I’ve been favoring this cold white navy bean salad with chives, chard, fresh lemony sorrel, parsley, olive oil, lemon juice (a bit of zest would add oomph), salt & white pepper. I chop up the rainbow chard stems like celery, a colorful crunch, then slice the greens up finely. This is a refreshing way to use up some of the abundant greens this spring.

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