Finally got around to baking the triple berry buttermilk bundt cake.
The original (grand) plan was to bake it sunday night so the kids would wake up to a pirate breakfast on monday morning. The pirate breakfast happened but the bundt cake did not. Instead, there was a marvelous spread of italian sausage, turkey bacon, eastern nc bbq and pancakes. It was that good. Got the pirate energy going!
However, the bundt cake ingredients were gathered and waiting in the side stage for their grand entrance. Determined to get it baked we decided that our beautiful, stormy afternoon was a perfect time to get it rolling for breakfast the next morning. The blueberry, strawberries and peaches collected from the fruit stand across the street were perfectly ripe. A blending we will go! (surprisingly there were no blackberries available so we went with peaches. They work magically!)
While it was moist from baking on a rainy day it turned out fantastically! If you ever find yourself on holiday with a hankering to bake something, go for it. You don’t have to have all the fancy (while those make life a lot easier) kitchen tools to get it in the oven. A little patience, a kid or two to help with the stirring and the laid back energy you gain on vacation, you can get it done. Everyone around you will appreciate it and enjoy it!
I can’t believe that I haven’t told you about our first CSA box for this season!! It started one week earlier than anticipated due to the strawberries coming in! I can’t believe we are already slurping fresh, local, organic strawberries. And they are just as delicious as we remember them.
I will have t0 say that I was blown away by the first box. It was full and quite heavy for it being this early in the season. We have a big bag of spinach, Pac Choi, Red Russian Kale, green onions, a bunch of turnips, popping corn and thyme. But what I really was surprised by and most certainly enjoyed were the shiitake mushrooms. It is a change of pace. It was like opening a gift on christmas morning!
I shared my joy with our chef and nutritionist friend, Spencer Brown. Immediately he shared his thoughts on the best way to prepare shiitake. Oh. my. god. Sooooo good. Crunchy, yet meaty, earthy flavors flew around in my mouth. The best part, it is extremely easy. Goes a little something like this…
Slice mushrooms down the center, through the stem. Sprinkle the mushrooms with sea salt, pepper, a little olive oil and toasted sesame oil. Roast in the oven to desired texture. We chopped the mushrooms and put them on top of the spinach with walnuts, cranberries and a little bit of parmesan. I made a balsamic vinaigrette infused with the fresh thyme. Just. so. good.
Here’s to a delicious season! Cheers!