Hot Tamales!

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Oh, are these hot when they come out of the steamer!

I am loving harvest season this year.  It has been a summer and fall of enjoying local produce like never before.

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Baby romaine, and mustard and turnip greens from my last garden harvest of the season.

I have probably eaten my weight in red and blue potatoes, am enjoying having oodles of apples at hand throughout the day for quick, healthy snacks, and have prepared pounds of fresh corn.

When I saw these ears for sale, I knew I wanted to turn them into tamales.

I roasted a Boston butt ahead of time in the oven for several hours with lots of flavorful seasonings to make the pork filling, and used Bob’s Red Mill Organic Corn Flour along with the fresh kernels and natural starch from the ears of corn to make the dough.  Then I served up the tamales with greens from the garden, sour cream, brown rice, and chicken cooked the way I make it for my enchiladas.

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Speaking of enchiladas, these tamales would have been so much better with enchilada sauce, but I didn’t take the time to make it.

Ingredients:

1 c. cooked, pulled pork

12 – 15 wide corn husks

Dough:

2 c. corn flour

1 tsp. baking powder

1/2 tsp. pink Himalayan salt

1 tsp. turbinado sugar

1/4 tsp. cayenne pepper

1/2 tsp. cumin

1/2 c. warm water

1 T extra virgin olive oil

1 c. fresh corn kernels cut, scraped from the ear, and coarsely chopped.  Around 1 ear of corn.

Method:

Peel the husks from a few ears of corn after cutting the stem end off.

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Tear one of the corn husks into 3/4″ wide strips to use as ties for the tamales. I find that the lighter, thinner husk closest to the corn ear is more flexible and easier to tie.

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Sift together the corn flour, spices, turbinado sugar, salt, and sugar in a medium sized mixing bowl.

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Work in the oil with your fingers, then the water to make a dough.

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Mix in the corn and its juices.  You can use the back of a knife to scrape the ear and remove the starchy bits, after cutting off the kernels.

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Lay out two corn husks and spread between 1/4 and 1/2 c. of the dough across one section.  Leave one end clear for folding over the dough.

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Lay 1 T. of pork in the center of the dough to make a strip.

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Fold the sides of the corn husks over to form a little package.  Unfold the husks and press the dough edges where they meet around the pork to seal so that the pork is in the middle.

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Fold the husk back over the filling.  Bring the empty end up and over the folded edges and tie the bundle closed with strips of husk.

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Place a rack in the bottom of a large stock pot.

Fill the pot with water to just below the rack.

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Line the pot with the wrapped tamales upright in the pot, closed side down.

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Bring the water to a simmer.

Cover the pot and steam the tamales for 40 minutes, checking periodically to see that the water hasn’t evaporated.  Add water as needed.

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Unwrap those hot tamales and eat them up!

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Yield: 6 to 8

 

 

Recipes

March 15, 2013 | By

  Cocoa Rubbed Beef Roast with Fresh Chimichurri

Appetizers

5 Minute Pumpkin Cheese Ball

Baked Buffalo Hot Wings with Bleu Cheese Dressing

Beef Kushisashi

Bruschetta with Sun Dried Tomato Pesto

Cantonese Pork Rolls

Cheesy Herbed Twice Baked Potatoes

Chicken Leek Pasties

Coconut Shrimp with Pineapple Sauce

Dolma ~  Stuffed Grape Leaves

Egyptian Broiled Chicken Kabobs

Fresh Mozzarella Mini Caprese

Festive Holiday Cheese Ball

Garden Vegetable Spread

Garlic Parmesan Pita Wedges

Goat Cheese and Chutney Fried Wontons

Grilled Pork Tenderloin Pomegranate Salad with Pecans & Blue Cheese

Grilled Vegetable Stackers

Guacamole

Halloween Party Food ~ Creepfest ’13

Hummus

Indian Paneer ~ Homemade Cheese in Minutes!

Lamb Kebab with Lemon Raisin Couscous

Loaded Baked Potato Gratin

Loaded Roasted New Potatoes

Mushroom and Onion Tart

Mushroom Onion Swiss Baked Potatoes

Parmesan and Pepperoni Chips

Pickled Eggs

Pickled Salmon

Picnic Deviled Eggs

Potato Samosas

Salmon Cakes with Roasted Red Pepper Aioli

Saucy Super Bowl Roasted Garlic and BBQ Chicken Nachos

Sausage Stuffed Mushrooms

Shrimp and Goat Cheese Mini Pizzas

Shrimp Scampi Popovers with Shaved Asiago

Spanakopita

Spinach, Asiago, & Pecan Pesto

Squash Blossom Cheddar Fritters

Teriyaki Chicken Skewers

Tomato Balsamic Crostini

Tuna Salad Nicoise with Mustard Cider Vinaigrette

Twice Fried Plantains

Virginia Chicken Toes with Buttermilk Ranch

Whole Grain Slice and Bake Asiago Crackers

Wilted Red Cabbage Slaw

Wilted Spinach With Lemony White Beans and Asiago

Beverages

Alcoholic

After-Eight Irish Coffee

Sangria

Wassail

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Chocolate Espresso Pate

Hazelnut Mocha Coffee

Masala Chai

Mexican Hot Chocolate

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Apple Strudel

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Ultimate Flaky Pie Crust

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Mulled Wine Poached Plums over Fresh Ricotta

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Quick Breads

Banana Cakes ~ Gluten Free

Cornbread Stuffing

Corn Pone Bread Sticks

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Irish Barm Brack

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Mardi Gras Pecan Twist King Cake

Spiced Apple Cake

Shrimp Scampi Popovers with Shaved Asiago ~ Gluten Free

Rustic Irish Soda Bread ~ Whole Wheat

Spiced Apple Cake

Stouthearty No-knead Bread

Strawberry Lemon Poppy Seed Puffs

Sweet Southern Cornbread

Scones

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Blueberry Whole Wheat Griddle Cakes

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Italian Herb Multi-grain Crackers

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Whole Wheat Toaster Pastries

Whole Wheat Tortillas

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Naan

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Whole Wheat Pepperoni Roll

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Pan Seared Quail with Blackberry Sauce Over Parsnip Puree

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Gyros, Pita, Tzaziki Sauce ~ Scratch Made

Lamb Kebab with Lemon Raisin Couscous

Lamb Kebabs with Yogurt Sauce

Ox

Braised Oxtail

Pork

Almond Crusted Pork Sirloin Roast

Brown Butter Pork with Caramelized Apples & Onions

Cantonese Pork Rolls

Cardamom & Apple Roast Pork Tenderloin

Chorizo Tacos

Country-style Breakfast Sausage

Creole Jambalaya

Fat Tuesday Spicy Sausage Tomato Bisque

Fruited Pork with Pine Nuts

Grilled Pork Chops with Muscadine Zinfandel Sauce

Grilled Pork Tenderloin Pomegranate Salad with Pecans & Blue Cheese

Hot Tamales!

Indonesian Pork Satay

Italian Sausage and Peppers Focaccia Sandwiches

Mediterranean Grilled Boneless Chops

Pasilla Negro Grilled Pork with Cilantro Aioli

Plum Stuffed Rosemary Pork Loin

Pork Braised in Milk

Roast Pork Loin with Coriander Mushroom Sauce

Roast Pork Loin with Grilled White Peaches

Turkey

Grilled Turkey and Pesto Open Face Sandwiches

Smoked Turkey Fonduta

Medieval Recipes

Baked Eggs

Beef and Barley Soup

Braised Oxtail

Butterflied Rosemary Game Hen

Cherry Cheese Tort

Creamy Garlic Soup

Lamb Kebabs with Yoghurt Sauce

Pan Seared Quail with Blackberry Sauce over Parsnip Puree

Rustic Irish Soda Bread ~ Whole Wheat

Strawberry Custard Pie ~ Medieval “Daryoles”

Wassail

Pasta Dishes

Butternut Agnoloti with Toasted Garlic and Slivered Almonds

Cheese Manicotti

Chicken and Couscous with Broccoli, Carrots, and Peas

Chicken & Spinach Fettuccine Alfredo

Fettuccine Alfredo

Homemade Mac ‘n’ Cheese

Lemon Raisin Couscous

Minted Orzo

Spätzle ~ Swabian Noodles

Timballo Di Maccheroni

Salads

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Asian Salad with Edamame and Ginger Soy Vinaigrette

Autumn Harvest Chicken Salad

Blueberry Salad with Asiago, Pecans, & Citrus Vinaigrette

Confetti Slaw

Cranberry Apple Carrot Salad

Crunchy Fennel and Pak Choi Slaw with Citrus Mustard Vinaigrette

Fresh Mozzarella Mini Caprese

Greek Salad with Thyme Vinaigrette

Green Goddess Roasted Red Potato Salad

Grilled Pork Tenderloin Pomegranate Salad with Pecans & Blue Cheese

Quinoa Tabouleh

Red Curried Egg Salad with Capers

Roasted Beet Salad with Pomegranate Vinaigrette

Roasted Corn and Pineapple Salad with Island Vinaigrette

Strawberry Basil Balsamic Salad

Tuna Salad Nicoise with Mustard Cider Vinaigrette

Wilted Red Cabbage Slaw

Sandwiches

Deep Fried Hazelnut Cream Fluffernutter

Garden Vegetable Open Face Sandwiches

Grilled Turkey and Pesto Open Face Sandwich

Ham, Brie, and Strawberry Baguette

Italian Sausage and Peppers Focaccia Sandwiches

Muffuletta with Roasted Peppers & Sun Dried Tomato Tapenade

Whole Wheat Pepperoni Rolls

Sauces

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Roasted Scallion and Tomato BBQ Sauce

Spicy Blood Orange Glaze

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Zesty Barbeque Sauce

Condiments, Dips, Preserves & Spreads

Apple Cranberry Compote

Bread and Butter Pickles

Cilantro Aioli

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Lemony White Bean Hummus

Mango Chutney

Nectarine Chutney

Peach Chutney

Pineapple Orange Chutney

Roasted Garlic Hummus

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Spinach, Asiago, & Pecan Pesto

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Praline Sauce

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Chimichurri Sauce

Easy Thai Peanut Sauce

Enchilada Sauce

Guacamole

Mango Chutney

Mexican Mole

Nectarine Chutney

Peach Chutney

Pineapple Orange Chutney

Satay Dipping Sauce

Spinach, Asiago, & Pecan Pesto

Tzaziki Sauce

Mustards

Minted Stone Ground Mustard

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Blackening Rub

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Salad Dressings

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Citrus Mustard Vinaigrette

Citrus Vinaigrette

Mustard Cider Vinaigrette

Pomegranate Vinaigrette

Pomegranate Vinaigrette for Grilled Pork Tenderloin Salad

Rosemary Lemon Vinaigrette

Thyme Vinaigrette

Salsas

Black Bean Salsa

Green Tomato Salsa

Guacamole

Mango Black Bean Salsa

Pineapple Salsa

Roasted Tomatillo Salsa Verde

Specialty Sauces

Bechamel Sauce

Blackberry Sauce for Pan Seared Quail

Brown Sauce for Egg Foo Yung

Cilantro Aioli

Creamed Horseradish Sauce for Beef Rib Eye

Easy Thai Peanut Sauce

Enchilada Sauce

Hollandaise Sauce

Mexican Mole

Minted Stone Ground Mustard

Muscadine Zinfandel Sauce

Satay Dipping Sauce

Spicy Blood Orange Glaze

Tzaziki Sauce

Seafood

Fish

Blackened Tilapia

Broiled Lemon Pepper Fillets

Curried Fish Cakes

Ginger Cilantro Fillets

Grilled Salmon with Pineapple Salsa

Pan Seared Salmon Fillets with Minted Stone Ground Mustard

Pickled Salmon

Salmon Cakes with Red Pepper Aioli

Salmon en Papillote

Tuna Salad Nicoise with Mustard Cider Vinaigrette

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Coconut Shrimp with Pineapple Sauce

Crawfish Andouille over Stone Ground Yellow Grits

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Shrimp Scampi

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Soups & Stews

Beans & Legumes

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Kale with Sausage & White Beans Soup

Split Pea Soup

Thai Lentil Soup with Lemongrass and Fresh Coconut

Vegetarian Chili with Black Beans & Hominy

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Greek Beef Stew Over Minted Orzo

Mock Turtle Soup

Not Your Mama’s Beef Stew

Chicken Soups

Chicken and Green Tomato Pozole

Chicken Soup with Lemon and Rosemary

Chicken Pizzaiola Soup

Mock Turtle Soup

Tom Kha Gai ~ Thai Coconut Soup

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Fish Chowder

Ginger Butternut Bisque

White Cheddar Pumpkin Soup

Ethnic Soups

Avgolemono Soup ~ Greek Lemon and Rice Soup

Greek Beef Stew Over Minted Orzo

Fat Tuesday Spicy Sausage Tomato Bisque

French Five Onion Soup

Mock Turtle Soup

Wonton Soup

Thai Lentil Soup with Lemongrass and Fresh Coconut

Tom Kha Gai ~ Thai Coconut Soup

Grain Soups

Avgolemono Soup ~ Greek Lemon and Rice Soup

Beef and Barley Soup

Stews

Braised Oxtail

Greek Beef Stew Over Minted Orzo

Not Your Mama’s Beef Stew

Vegetable Soups

Avocado Gazpacho

Medieval Peasant Potage

Vegetarian Chili with Black Beans & Hominy

Vegetarian Soups

Avgolemono Soup ~ Greek Lemon and Rice Soup

Avocado Gazpacho

Creamy Garlic Soup

Creamy Pecan and Brussels Sprout Soup

Creamy White Cheddar Pumpkin Soup

Ginger Butternut Bisque

Medieval Peasant Potage

Split Pea Soup

Thai Lentil Soup with Lemongrass and Fresh Coconut

Vegetarian Chili with Black Beans & Hominy

White Cheddar Pumpkin Soup

Vegetarian Dishes & Vegetable Sides

3 Bean Salad

Almond Milk

Asiago Polenta

Avgolemono Soup ~ Greek Lemon and Rice Soup

BBQ Kale Chips

Black Bean Polenta Squares

Black Bean Soup

Butternut Agnolotti with Toasted Garlic and Slivered Almonds

Cheese Manicotti

Creamy Pecan & Brussels Sprout Soup

Dolma ~ Stuffed Grape Leaves

Greek Pizza

Homemade Mac ‘n’ Cheese

Hummus

Lemony White Bean Hummus

Loaded Baked Potato Gratin

Medieval Peasant Potage

Morel & Sautèed Spring Greens Napoleon with Morel Crespelle

Mushroom and Onion Tart

Mushroom Onion Swiss Baked Potatoes

Orange Chocolate Pudding ~ Vegan, GAPS friendly, Dairy Free, Gluten Free

Pan Seared Eggplant and Portabellos with Ricotta Salata

Potato Samosas

Quinoa Tabouleh

Roasted Garlic Hummus

Roasted Sunchokes and Cauliflower

Root Vegetable Tagine

Sauté of Leeks & Turnip Greens

Slow Cooker “Refried” Beans

Sorghum Baked Beans

Spanakopita

Squash Blossom Cheddar Fritters

Tadka Daal with Fresh Naan

Thai Vegetable Stir Fry

Vegetarian Chili with Black Beans & Hominy

Special Diets

Dairy Free

Almond Milk ~ Dairy Free

Chocolate Truffles ~ Dairy Free, Gluten Free, GAPS Friendly

GAPS

Chive Potato Pancakes

Chocolate Truffles ~ Dairy Free, Gluten Free, GAPS Friendly

Meringue Hearts ~ Dairy Free, Gluten Free, GAPS Friendly

Gluten Free

Almond Meal Cakes ~ Gluten Free

Banana Cakes ~ Gluten Free

Chive Potato Pancakes

Chocolate Truffles ~ Dairy Free, Gluten Free, GAPS Friendly

Homemade Gluten Free Flour and Pancakes ~ Gluten Free

Meringue Hearts ~ Dairy Free, Gluten Free, GAPS Friendly

Orange Chocolate Pudding ~ Gluten Free, Dairy Free, Vegan

Shrimp Scampi Popovers with Shaved Asiago ~ Gluten Free

Strawberry Kiwi Tart with Almond Crust

Zucchini Poppy Seed Muffins ~ Gluten Free, Dairy Free

Whole Grain

Banana Beignets ~ Low Fat, Whole Grain

Blueberry Whole Wheat Griddle Cakes ~ Whole Grain

Cinnamon Raisin Oatmeal Cookie Drops ~ Low Fat, Whole Grain

Cinnamon Roll Drops ~ Low Fat, Whole Grain

Grilled Curry Chicken & Asparagus with Whole Wheat Couscous ~ Whole Grain

Rustic Irish Soda Bread ~ Whole Wheat

Vegan

Orange Chocolate Pudding ~ Gluten Free, Dairy Free, Vegan

Wheat Free

Almond Meal Cakes ~ Gluten Free

Strawberry Kiwi Tart with Almond Crust

Tutorials, How Tos, & Basic Culinary Techniques

Apple Strudel Dough Rolling

10 Steps to Cooking Fresh Pumpkin for Pie

Bechamel Sauce

Blackened Fish Fillets

Clarified Butter

Cornbread Stuffing

Cover a Cake with Fondant

Dolma ~ Stuffed Grape Leaves

Easy Goat Milk Ricotta

French Batards

French Baguettes

French Bread

Gluten Free Flour ~ Scratch Made

Halloween Party Food

Homemade Mac ‘n’ Cheese

Indian Paneer

Make a Cheese Ball

Make Almond Milk

Naan ~ Scratch Made

Peel Fresh Ginger Root

Pepita~ How to Roast & Shell Pumpkin Seeds

Poach an Egg

Preserving Peppers ~ drying, freezing, canning hot sauce

Roasted Beets

Roasted Garlic

Simple Syrup

Shuck Oysters

Stock ~ Beef, Chicken, Fish, Vegetable

Stollen

Stuff a Chicken Breast

Tamales

Tomato Concasse

Traditional Sage Stuffing

Yogurt in a Slow Cooker

Zebra Striped Cake

Whole Wheat Tortillas

Yeast Dough

Garden

December 13, 2013 | By

Click an image in my garden gallery for recipes I create from freshly harvested and foraged produce from the farm.

Preserving the Pepper Harvest ~ Freezing Bells, Stringing Anaheims, Canning Green Chile Hot Sauce

Preserving the Pepper Harvest ~ Freezing Bells, Stringing Anaheims, Canning Green Chile Hot Sauce

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Squash Blossom Cheddar Fritters ~ making the most of my garden

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Radish & Pea Shoot Salad with Creamy Chive Vinaigrette from an early spring harvest.

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Honeysuckle Tin Can Loaves from foraged wild honeysuckle.

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A Gardener’s Supper ~ Easy Cobb Salad with Blue Cheese Dressing ~ and what to do about those pesky Mexican Bean Beetles

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Spring greens harvested and foraged for Morel & Sauteed Spring Green Napoleon with Morel Crespelle

Cool as a Cucumber Spring Green Gazpacho from the first harvest of my 2014 garden.

Cool as a Cucumber Spring Green Gazpacho from the first harvest of my 2014 garden.

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Last harvest of greens from my 2013 gardening season, served with pulled pork corn husk tamales.

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Freshly harvested produce to add to a delicious cobb salad.

A Cuppa from the Garden~ Lemon Balm, Chamomile, & Spearmint

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Harvested lavender and nectarines from the farm. I was only too happy to turn the nectarines  into beautiful tarts to sell at our local farmers market.

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Hops for my garden from the Asheville Herb Festival

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Fresh Chimichurri Recipe

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Nectarines and lavender ready for the farmers market with a recipe for Chutney

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Fresh from the spring garden, Saute of Leeks & Turnip Greens

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Foraged wildflowers and harvested mint for Pound Cake with Simple Syrup & Wildflowers

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Fresh raspberries from the farm orchard for 4th of July Mini Raspberry Swirl Cheesecakes with Shortbread Crusts