Hello.
Welcome to the Acre, where I share my gardening & foraging adventures, trying to use every bit of what I grow & forage to make, cook or preserve.
Welcome to the Acre, where I share my gardening & foraging adventures, trying to use every bit of what I grow & forage to make, cook or preserve.
All in Recipes
I wanted to play with a pesto that combined two harvests that coincide - the first of the garlic scapes and the last of the arugula. Both create delicious pesto on their own but combined create something extra special. The addition of toasted garlic cloves adds richness and mellowness in contrast to the peppery punch of this pesto.
Once they are cooked, that is where the magic happens. Their flavor changes into a sweet, mellow green, fresh and delectable. They remind me of asparagus and green beans combined, with similar textures and their own unique flavor.
This simple syrup uses up plenty of rhubarb and makes the perfect addition to a summer cocktail, or to create a simple rhubarb soda. I was also amazed at the intense pink color of the syrup, making it a stunning drink to serve at our summer gatherings.
One of the first dishes of the night was guacamole with shelling peas. It was incredible. The spicy and creamy guacamole was elevated by the perfect balance of fresh peas, adding texture and sweet contrast to the dip. Of all the food we enjoyed that night, I could not forget that simple dish.
Both these tender thinnings and more mature carrot greens make a wonderfully velvety, fresh, and bright pesto. If the carrot tops are from more mature carrots, use only the leaves and add a squeeze of lemon to cut any bitterness in the sauce. This pesto makes a delicious spring appetizer spread on toasted baguettes.
This scramble combines crispy buttery mushrooms atop pillowy soft eggs and crusty, tangy bread. The ricotta is folded into the eggs right as they finish cooking to add pockets of cheese and rich flavor to the scramble. Try different mushrooms throughout the year as they become available - we love this dish with a mix of yellow oyster and shiitake mushrooms as well. A side of market canteloupe makes a perfect summer brunch. I cannot wait to head to the market to make this meal again.
Yesterday my husband and I had a wonderful morning at the Mill City Farmer’s Market. I was asked to shop the market and create a simple meal from what we purchase. We meandered the aisles, chatting with vendors about the mushrooms in season, the best bundle of beets and how to create the best sourdough bread. We spent a couple hours taking it all in, stopping for breakfast to mull over meal ideas and finally filled our basket to the brim with stunning produce.
The last few days we have opened up the windows, let the crisp spring air into the house, listening to the birds sing, welcoming in the beginning of spring. This time of year I long to be in the woods, seeing what is poking its green tips out of the ground, what animals are stirring, and hypothesize which trees with produce mushrooms this year.
This year I grew my very first batch of winter squash. I loved watching the vines creep and grow, winding there way up the lattice at the back of my garden bed, and even climbing up the deck stairs! The squash started out so small, swelling throughout the season and transforming into beautifully orange, perfectly tiny honeynut squash.
Since Italy my passion for pasta has grown exponentially. I love to find a noodle with the perfect chew, rich egg flavor and ability to hold sauce and butter in a glossy rich coating. It’s important and changes the entire pasta eating experience. With ravioli, the focus is on the creamy consistency of the center.
One of the greatest parts of summer at Zeus is cocktails on the rooftop garden. The deck overlooks uptown Minneapolis, with the busy street below and the occasional smell of something amazing cooking at one of the restaurants. Both ends of the deck have two mini garden beds, making the space like a little summer oasis.
One of my favorite ways to spend a Sunday afternoon is rolling out fresh pasta dough. The process of mixing the elements by hand, kneading it together and rolling it into thin sheets is so satisfying.
So, as I carefully thinned my beets, I munched on one, mulling over the flavor. After much thought, I landed on this galette - a flaky buttery crust, topped with creamy whipped goat cheese and a mound of lemon-y beet thinnings. The flavors come together to perfectly enhance and compliment the delicate greens.
This year, I wanted to try something a bit different. One of my goals in creating recipes for Acre is to try and use the whole plant, not letting anything go to waste. So when it comes to radishes, what do you do with the greens? I have seen them added to salads, or left on the tops of radishes when you roast them, but not much else. This is where butter comes in (sweet, sweet butter). Here is a vibrant spring flavored butter that can be used to spread on your fresh spring radishes, or melt over a bowl of freshly steamed spring peas (or really, anything). I have used a mix of chives and radish greens, as the radish greens bring a bright spring flavor, and the chives add the kick of onion.
Once I have stalks in my hands, I cannot wait to make rhubarb custard pie. I grew up eating my grandmas recipe, which was tart and simple. Once married, I made my husband’s great grandmas recipe, which was extra sweet and creamy, topped with meringue. I realized I craved something in the middle.
This tomato soup is creamy and simple, and tastes incredible when using your own canned tomatoes, letting the fresh flavor of the tomatoes come through. We enjoy eating this soup with sourdough grilled cheese, or with a handful of popcorn sprinkled on top.
