In search of healthy and fun meals to feed my family, with an eye toward sustainable living.

Here you'll find recipes & ramblings about keeping my family fed with what's available in Alaska between local produce, a little bit of wild harvest, and the modern grocery store.

Friday, May 13, 2011

Spring has Sprung!

Just turned the corner, so to speak, on Spring. The leaves on the trees are out -- there's that definite tinge of green as you look at the hillside. Birch are always first, but some of the smaller cottonwoods have opened up their leaves. The BIG cottonwoods haven't leaved out yet.

Gardening news:
Around the May 1st I started direct-seeding mustards, kale and spinach. On Mother's Day I seeded carrots w/ radishes as markers. Been keeping these covered these beds with plastic.
Today, Youngest and I planted some more: Arugula, Mache, dill, and a few flowers.
We've had some clear cold nights in the beginning of May (so far, last frost was May 9th -- we had to scrape the car in the morning!)
Indoors, I've got 2 pots planted with tomato plants. "why bother?" Because one of these years we may actually get enough sun in the summer to grow some decent tomatoes... Hope springs eternal!

Another exciting news: got a shipment today from Fungi Perfecti! I'll be growing shiitake mushrooms indoors, and pearl oyster mushrooms by spiking cottonwood logs with inoculated "plug spawn". New adventures in gardening !!!

Baking scones


1.5 c all-purpose flour

1 Tbsp baking powder

½ tsp salt

½ c brown sugar

¾ c butter, cold, cut into pieces

1 c rolled oats

½ c dried blueberries

1 egg, lightly beaten

¾ c buttermilk or milk


2 c all-purpose flour

1 Tbsp baking powder

½ tsp salt

½ c sugar

1 tsp grated orange peel

¾ c butter, cold, cut into pieces

½ c chocolate chips

1 egg, lightly beaten

½ c orange juice or milk

Measure dry ingredients into bowl. Using a pastry cutter, cut the butter in until it resembles coarse meal. Add berries or chips. These can be stored in a closed jar, refrigerated, for a couple of weeks.

Add wet ingredients until just blended. Drop by spoonfuls onto baking sheet, or roll out on a floured surface and cut into triangles. Bake approx. 20 minutes, until golden brown. Cool on rack.

Optional: dust with powdered sugar or simple glaze of powdered sugar with water or lemon/orange juice.