enjoying the local flavor

this afternoon

our lunch was the flavors of the season

and

terroir of where we live

yesterday was warm and bright and a perfect day for our local farmer's market

we picked up some zucchini flowers which seem to be on my menus from spring to autumn every year

we love them

it seems

i am continually posting recipes of them on this blog

zucchini flowers

many of you may know we are in the process of starting a little dairy on our property

the process is long and costly

we are not there yet

luckily

we live among dairies and cheesemakers

one of which sells a beautiful cow's milk crescenza

briny and soft, it is perfect for 

stuffing fiori, melting on toast, or paired with just picked tomatoes

get yours here 

to round out the flavor

{i love salty-sweet}

i used a bit of my homemade membrillo

i packed it away this winter

our nearest neighbor has a large u-pick orchard

this year she gave me baskets of quince which i quickly turned into sweet treats

i am mesmerized how the hard, cream colored fruit transforms itself into a gooey treat of crimson

Snow Eggs {hostess knock off}

Perfect for Spring and Easter!

*THIS IS A REPOST*

when i found this fabulous

vintage cake pan

at a local shop

i couldn't wait to make cakes

cakes

with creamy filling

robed in sticky marshmallow

and

covered with

dreamy

pastel-painted

coconut

cakes. like. these.

marshmallow cakes

makes approximately 18

1 batch devil's food cake (recipe here)

1 batch cream filling (recipe here)

1 batch marshmallow topping (recipe here)

colored coconut

butter, or spray cake pan and dust with cocoa powder.  fill to 3/4 full and bake in 350 oven until tester comes out clean

let cool completely before filling

meanwhile, make cream filling

using a pastry bag with a "fill" tip

squeeze about 2 Tbs of cream into the center of the cake through the large end of the egg

 to make your colored coconut

simply take about a cup of sweetened flake coconut and place it in a ziploc bag.  drop in 2-3 drops of food color and close the bag. massage with your hands until all coconut has a bit of color in it. set aside until you are ready to use.

do not make your marshmallow until you are ready for it. marshmallow sets up quite fast, if possible get someone to help you, this will help it go both smoothly and quickly.

when you are ready, arrange your filled cakes on parchment paper in groupings of what color you will be topping them with

now 

make your marshmallow topping.

while the marshmallow topping is still slightly warm, but is perfectly fluffed, stop whipping.  immediately begin topping your marshmallows, simply by pouring a bit of marshmallow on top.

 if you are doing this alone, stop after every two or three and generously sprinkle the coconut on top and sides. if you have a helper, allow them to immediately follow you with the coconut.  your marshmallow will set up within 5 or so minutes.

don't panic, just be aware.

i think these would be just darling wrapped and hidden in the garden

for a truly joyous

easter egg hunt

strawberries {a roundup}

this might be a bit

self-serving

between

my local csa

&

our own garden

we are swimming in strawberries

sometimes i forget

to refer back

to 

recipes on this blog

so

here is

a little compendium

of

some of my favorites

i hope you agree

although a phrase normally reserved for cherries

this cake

is

the bomb

strawberry cake

maybe you are a tart?

hmm

let me re-phrase

maybe you like tarts?

try this

strawberry-rhubarb custard tart

perhaps you prefer

to drink your fruit

try these

strawberry cream soda

strawberry balsamic shrub

and

strawberry-lemonade

have a berry good day

(okay, corny)

(mmm corn)

(i also like corn)