sayattheexplorer:

A simple ricotta tart, truffles, herbs and chard; leek sauce; roasted tomato. Last thing Aziz and I made before we switched to front of house. My favorite dish on the fall menu. #ricotta #tart #quiche #fall #autumn #vegeterian #baking #italiancuisine

sayattheexplorer:

A simple ricotta tart, truffles, herbs and chard; leek sauce; roasted tomato. Last thing Aziz and I made before we switched to front of house. My favorite dish on the fall menu. #ricotta #tart #quiche #fall #autumn #vegeterian #baking #italiancuisine

foodiebooty:

Seared Sea Scallops with Fennel, Balsamic and Orange
with recipe (link)

foodiebooty:

Seared Sea Scallops with Fennel, Balsamic and Orange

with recipe (link)

hqcreations:

heefy:

Bahamian Chilli and Ginger Jam Preserve.

I made this again, today. I really recommend it. It’s based on Nigella Lawsons recipe, with added Ginger.

Ingredients

150 grams long fresh red chilli peppers (deseeded and cut into 4 pieces)
150 grams red peppers (cored, deseeded and cut into rough chunks)
1 kilogram jam sugar
600 ml cider vinegar
A thumbs sized portion of fresh ginger

Method

You will need 6 x 250ml / 1 cup sealable jars, with vinegar-proof lids, such as Kilner jars or re-usable pickle jars.

Sterilize your jars and leave to cool.

Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl. Repeat with the Ginger.

Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.

Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.

Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools.

After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. If you want to stir gently at this stage, it will do no harm. Then seal tightly.

Nom nom nom! What a great way to preserve those chilies! Have you tried with salt instead of sugar? I personally like mine’s to be savory~

urbanhomesteaders:

15 shade tolerant edibles

urbanhomesteaders:

15 shade tolerant edibles

(via theoreticalpermaculture)

sweetdomesticity:

Kind of obsessed with these Striped Roman #heirloomtomatoes. One of the prettiest tomatoes I’ve ever grown!
Edited to add: sorry for the inadvertent double post - Instagram hiccup :)

sweetdomesticity:

Kind of obsessed with these Striped Roman #heirloomtomatoes. One of the prettiest tomatoes I’ve ever grown!

Edited to add: sorry for the inadvertent double post - Instagram hiccup :)

hqcreations:

I grew a micro batch of edamame from store-bought soybeans this year. It was successful, and now I am confident to dedicate a plot to grow them in my climate next year.  (Oh, I want to clarify that soybeans and edamame are the same thing. The “beans” are yellow because they have matured ad dried. This is what you use to make tofu. The word edamame is Japanese in origin and has been appropriated into English to refer to the “dish” or the green, young, tender, immature pods.)

Anyhoot, what I really want to point out in this post are the roots. You might have heard that legumes like peanuts, peas, lentils, beans - in this case soybeans - are nitrogen fixers. Well, what the heck does that actually mean? This is my oversimplified summary, but essentially the plant will send out chemical signals to to attract rhizobia. This naturally occurring bacteria found in most soils is what actually does the real work of nitrogen fixation. However, it can only do the job when the plant creates these pearly white clumps - as seen in the bottom photo. These root nodules are the activity centers where nitrogen fixation is actually happening. In these homes, the bacteria uses some carbs from the plant as energy to create ammonia from the nitrogen in the air. The plant uses ammonia for creating amino acids and nucleotides, which ultimately is used to create plant proteins and genetic material (but that’s a whole other conversation). It’s a perfect symbiotic relationship. When the plant finally dies and composts itself, that is when the nitrogen “fixed” into the plant will be released into the soil to help other plants.

(via bigwordsandsharpedges)

hqcreations:

suffikboi:

Indigo rose, so growing these beauties again next year :-)

I saved some seeds from store bought this year, but dunno how pure the pedigree is.

hqcreations:

suffikboi:

Indigo rose, so growing these beauties again next year :-)

I saved some seeds from store bought this year, but dunno how pure the pedigree is.

(via onedec)

chefsofinstagram:

Chocolate Mousse With Sweet Cream Gelato, Hazelnut, Caramel, Amaranth. ✅ By - @acquerellosf ✅ #ChefsOfInstagram (at http://Facebook.com/ChefsOfInstagram)

chefsofinstagram:

Chocolate Mousse With Sweet Cream Gelato, Hazelnut, Caramel, Amaranth. ✅ By - @acquerellosf ✅ #ChefsOfInstagram (at http://Facebook.com/ChefsOfInstagram)

chefsofinstagram:

Norfolk Crab, Charred Cucumber Oil, Gem Emulsion, Dill Snow. ✅ By - @chefdanielwatkins ✅
#ChefsOfInstagram #ChefHeart (at http://Facebook.com/ChefsOfInstagram)

chefsofinstagram:

Norfolk Crab, Charred Cucumber Oil, Gem Emulsion, Dill Snow. ✅ By - @chefdanielwatkins ✅

#ChefsOfInstagram #ChefHeart (at http://Facebook.com/ChefsOfInstagram)

chefsofinstagram:

Spicy Salmon With Pak Choi & Kohlrabi Purée. ✅ By - @follow4smile ✅
#ChefsOfInstagram (at http://Facebook.com/ChefsOfInstagram)

chefsofinstagram:

Spicy Salmon With Pak Choi & Kohlrabi Purée. ✅ By - @follow4smile ✅

#ChefsOfInstagram (at http://Facebook.com/ChefsOfInstagram)

biodiverseed:

vegan-sophistication:

Edible Flowers

#eat the weeds #edible flowers
modfarm:

Emmy’s Pickles and Jams
Jams and pickled veggies are perfect for when you fancy something savory.

modfarm:

Emmy’s Pickles and Jams

Jams and pickled veggies are perfect for when you fancy something savory.

lamus-dworski:

Zalipie, Poland © Maciej Kozieł.

permatech:

The Sun Hive
They’re part of the world-wide movement towards ‘apicentric’ beekeeping – beekeeping that prioritizes honeybees firstly as pollinators, with honey production being a secondary goal.
[Isn’t that hive a beauty! Makes me want a few and to return to bee keeping.] via buffleheadcabin

permatech:

The Sun Hive

They’re part of the world-wide movement towards ‘apicentric’ beekeeping – beekeeping that prioritizes honeybees firstly as pollinators, with honey production being a secondary goal.

[Isn’t that hive a beauty! Makes me want a few and to return to bee keeping.] via buffleheadcabin