Sunday, July 24, 2011

Bread and Jam

Yesterday, we went to the Farmer's Market in Pleasant Hill, CA.  We bought the rest of our fruits and veggies for the week, including a couple of pounds of plums to finish making plum/raspberry jam.  When I got home, I could not wait, pureed the plums and sieved the raspberries to make a really beautiful (deep red) puree.  There was just enough to fill 7 pint jars with jam.  All done in an afternoon. 

Later that evening, we feasted on zucchini with garlic, anchovies and capers over penne pasta -- see Lidia Bastianich's web site for this great recipe.  Thank you, Eatwell Farm, for the beautiful fresh zucchini that went into the dish.

Sunday(today)  I made up some pita breads for our falafel later in the week.  I just used my regular whole wheat bread recipe from Tassajara Breadbook and followed directions from Laurel's Kitchen cookbook to shape and bake them.  We now have 6 pitas in the fridge ready to go and 6 more frozen for some later date.  Tonight's dinner is leftovers from Saturday, mmmm.

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