Skip to main content

Olallie-Love {Recipe Round-Up}

By

I learned something today: when you go pick olallieberries on opening weekend of the season, there are oodles and oodles of olallieberries. We plucked over 16 pounds of ripe, luscious olallies in less than 20 minutes! Normally - when we go in July, after the rows have been open to the public for over a month - it takes us over an hour to get that same amount. We basically stood in one place, picked from bottom to top, and were done in a flash.


Of course we ate while we picked. Thank goodness they didn't weigh the kids before and after...or me for that matter!

 

We came home and madly created all sort of goodness with our olallies. Here's the round-up from today... [Click on titles to go to the original recipe post.]

Turkey Sandwiches with Olallieberry Sauce
Olallieberry Gazpacho
Fish Tacos with Olallieberry Salsa and Olallieberry Coleslaw 
(made with Olallieberry-Oregano Vinaigrette)
Riley's Tipsy-Turvy Lallinade (made with Olallieberry Simple Syrup)
Olallieberry Crostata
Olallieberry-Port Jam
Olallieberry-Orange Jam

Now I'm ready to wash my olallie-stained hands, put on my pajamas, and whip up an olallieberry cocktail!
Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more