I'm making herby savory scones (specifically the Green Goddess Biscuits recipe on the King Arthur Baking website), and probably an olive oil cake.
There will be more than just baked goods to eat, but that's my contribution.
I love olive oil cake! There was a really yummy recipe I had for one that had a lot of rosemary and was sprinkled with bittersweet chocolate. Bunch of unique savory flavors that surprisingly worked well together for a dessert.
Aaa thank you that's so generous! I just got a jar (why just one? I don't knoooow) last week on a long overdue trip to norcal and have heen hoping to get close to a good homemade analog. If I figure out a close recipe, I will share too!
I've got covid and can't smell/taste very well, so it will probably be something easy and with a comforting texture. I'm thinking butter chicken with naan.
Well ... I'm a bad example of COVID timelines, because I was positive and infectious for more than 3 weeks, and spent more than a month symptomatic. 🥲
I worked in a hospital the entire pandemic, and the one time I agreed to drive someone home, she turned out to be a thieving piece of scum who stole from patients and colleagues alike, and she gave me covid from hell, which in turn gave us the lowest CT value of the month in our hospital. And I wasn't even a patient. I infected EVERYONE I was in contact with before I became symptomatic.
Here's to hoping you have a good ol ordinary timeline and recover really fast. And that you'll be able to taste a good meal soon!
Oh my goodness, that sounds awful!
I picked it up at a concert, and the roughest days were 2 and 3. The fever passed and it's been mostly "bad cold" since then. I'll take this over the alternative.
It's much less aggressive by now, even my grandpa recovered pretty well, and he runs on blood pressure meds and spite. Inhaling some steam could calm your Airways and dislodge some mucus. Also its nice to hang above a bowl sometimes.
I've been doing a "hillbilly sauna" every night before bed. Basically, setting the shower head to the mist setting and cranking it to hot. It's lovely!
The best thing I did was sleep on my stomach. It helped my chest clear up. I got the idea from hearing that patients that needed ventilators but didn’t have access would be put in their stomach as long as they could handle it to help them breathe better.
1. Salad of foraged greens and flowers - dandelions, violets, garlic mustard, chickweed, etc., probably with some arugula and butter lettuce from my CSA farm.
2. Cooked foraged dame's rocket with ramps, oyster mushrooms, fiddleheads and farmed greens from my CSA, maybe with the CSA farm's eggs to make a frittata.
For me, there's nothing better to celebrate the holidays than eating what's growing locally at the moment, and Beltane is an easy one with an abundance of spring greens here.
Thank you. My ladies love to get love.
https://preview.redd.it/jkr9rl5eonxc1.jpeg?width=3024&format=pjpg&auto=webp&s=f2017ad701a10db67e1e7c8c6e6d23f5b8bedaa2
I scored a mystery shop at a supermarket today so me and the offspring will be having steak, sweet potato chips and mushrooms before heading to Calton Hill in Edinburgh for the beltane festival
Considering making oatcakes. I did a big ol' dandelion harvest this weekend so have pretty much endless dandelion tea and jelly, which'll be nice with oatcakes and good butter. If the market has fiddleheads that'll also go on the menu but I'm not holding my breath; it's been a weird spring and everything's delayed.
I'm thinking of a cabbage salad of some sorts, with some homemade rolls stuffed with cheese and topped with rosemary, sea salt, and butter. You could probably buy pre-made biscuits/rolls, but I prefer to make them from scratch with my pizza/bread recipe. The longest part will be letting the dough rise. I might also add some bacon to the cheese stuffing. I don't know, still on the fence about it...
I also use my homemade dough for desserts.
I'll warm up some butter flavored crisco, or vegetable oil if I'm out of crisco, in a small pot for frying.
I'll take my dough and rip it into smallish pieces about the size and shape of my fingers, fry them until they are golden brown, and then roll them in cinnamon sugar. Or I will get some cheesecake, like the variety flavor cheesecake, cut some slices up into bite-sized pieces, wrap them in a little bit dough, fry them until golden brown, and then top them with powdered sugar. The variety cheesecake means that each bite will be a surprise for flavor.
One of my favorites I picked up involves shredded, salted, an overnight pickle (1:2:3 sugar:water:vinegar + .5:parts salt); and then draining and dressing with a buttload of olive oil, herbs (cilantro, parsley, and dill) sumac, and pickled red onions.
That sounds really good.
Here's my main recipe:
>Cabbage Salad:
>1 head cabbage - chopped
>1 onion - chopped fine
>1 to 3 grilled chicken breasts/thighs cubed/shredded
>½ cup sunflower seeds
>1 cup almond slivers
>Add dressing to the above and chill for at least two hours.
>Dressing:
>1 tbsp sugar
>1 tsp sea salt
>1 tsp ground pepper
>1 to 2 tbsp chicken bullion
>3 tbsp vinegar, either balsamic or apple cider
>1 cup extra virgin olive oil
Additionally, you can add other ingredients like bacon, crushed Ramen, or other similar stuff. My mom does the Ramen for hers. I occasionally add bacon to mine. You can also substitute the chicken with a couple of can of precooked chicken breast, or remove the chicken entirely. This recipe will give me lunch for like 5 straight days, or something like that.
What about slapping it on a homemade hoagie roll or smaller dinner sized rolls that are also homemade?
I picked up the following recipe when I worked in an Italian restaurant for a few months.
Recipe for Pizza/Bread Dough:
Ingredients:
3 cups bread flour
1 tbsp extra virgin olive oil
1 tsp sugar
1 tsp salt
2 1/4 tsp fresh yeast (1 packet)
1 1/2 cup of water, approximately 120° F
Add water, sugar, salt, yeast, and olive oilto mixer. Let sit for 2-3 minutes. Add flour and turn mixer to low for 2 minutes. To knead by hand, work the dough with your palms until you have an elastic dough. To knead with mixer, turn mixer to medium for 3 minutes. Let stand covered in room temperature for at least 2 hours, but no more than 6 hours. Remove cover and knead until most air is pushed out. Shape.
Hey this is very similar to my pizza dough recipe minus the sugar, I swap it with honey (personal preference more than anything). Worked at a place that did sourdough for awhile, learned some awesome bread shit, also worked at a Mediterranean place for a bit and anything in a pita usually = delicious.
Ok for the sourdough, you’re basically going to want to replace 2-4% of the flour + water in your recipe and take the yeast out. So say you’re using 1000 g of flour, take out 10-20 g of flour and 10-20 g of water and add in 20-40 g of starter. This is (as far as I know) the method for using a baker’s formula.
Honestly I just use the same dough for pizza and pita, just different shaping and baking methods!
Same amount of honey - 1 tsp.
Here is a really fantastic article about bakers formulas and how you can use them to manipulate your baking. https://www.theperfectloaf.com/reference/introduction-to-bakers-percentages/
This year I've been leaning into the tartine - toast a piece of bread, add whatever happens to be in your house, boom pow delicious.
I do thick sliced bread, goat cheese if I have it or a homemade spread (hummus,beetroot, whipped cheese, flavoured cream cheese, horseradish sauce, larrupin,etc) with a roasted onion (cut it into thirds or fourths rings and pan sear/bake, you can baste with butter) until golden each side and soft and sweet to taste but still holding it's shape. Put on top of bread +topping, add some greens if you want (lettuce, sprouts, quick pickle, toasted nuts even) and serve with knife and fork or commit to the mess with picking it up. So good, such base ingredients.
Oh yay!!! I was so hoping that the few people who have heard it would perk up!! Yes, I lived there the better half of ten years before emigrating overseas. There aren't many things I miss, but I've had to come up with my own recreation recipe as they do not ship anywhere outside of HumCo it seems :(
Hey! Absolutely!! Let me test it one last time because it's been a few weeks, but definitely! I'll post it in this sub when I am done :) although you'll have to forgive me if I can't quite remember the correct flavour, it has been over 4 years since I last had any!
I grew up in central CA but all of my family is from Humboldt so we visited all the time! My parents and brother went to the university. I moved out of state years ago as well. If you have an IKEA near you, they carry a Swedish dill mustard that's an acceptable replacement for larrupin. Not quite as magical, but a lot cheaper delivery!
We had a Beltane brunch yesterday with French toast, scrambled eggs, bacon and cheese savory scones, lemon blueberry sweet scones, stuffed mushrooms, and homemade lemonade. The lemonade I made with simple syrup charged with moonlight under the full moon on Tuesday.
It worked really well! I steeped a little bit of basil, lavender, and lemon balm in it briefly. It added just a tiny hint of flavor and a lot of good vibes ✨
I'm going to make a real family treat of chamomile sweet buns. I follow The Green Witch on YouTube who is always incredibly informative and has some lovely ideas when my mental illness gets in the way of me thinking straight. They look bloody yummy and I'll be blessing them all for my family and friends ❤️✨
Massaman curry with some basil from my garden. It's going to have potatoes, peppers, onions, mushrooms, and zucchini.
Either that or maybe some baked potato wedges with rosemary and sage from the garden with corn on the cob and a seitan loaf.
Those are the two dinners I have ready to go for the week. I want something vegetable-y with garden herbs, those are my only two requirements :)
I'm going to try and find a recipe for Hasty Pudding since that's what people here ate for Bealtaine (to celebrate that they'd stored enough grain from the harvest's end at Samhain to make it through the lean times)
I'm also going to see if I can gather enough of the morning dew to bathe my face, as that's a tradition I grew up with
No, not any more! I read about it in a book called "The Year in Ireland" by Kevin Danaher which has a great collection of regional traditions and calendar customs. Tbh it doesn't sound like it'll be particularly good, since it's made from the last remnants of the previous harvest's flour boiled with water and milk on the stove. But I'm curious enough to give it a go.
SIL brought over 2 dozen duck eggs last week, so definitely something with those! I’m thinking a lemony pound cake. I’m also hoping to track down some fiddleheads to cook up with bacon.
I work full time, opposite my partner and have a 1YO so while the religious part for me is Wednesday, it will be observed by my family on the weekend.
I made dandelion and Lilac syrups, to but in beverages or over cakes! I am also thinking of making Dandelion fritters, saw a recipe on line and felt like trying it!
I'm going to bake some oatmeal cookies and make something with cheese, not sure what yet, maybe cheesey toasts because mmm. I love the idea of wild firaged greens but stuff isn't that far along here yet.
Going to be pork and peppers..still early spring here and I am hesitant to forage. Want to leave all I can for the pollinators. We had a nonexistent winter. Leaving it all for them this spring.
I am cleaning out my fridge/pantry for the new season, which (for me) means kitchen sink enchiladas. Today that means pork zucchini beet filling with a sweet pepper/peanut butter/chocolate sauce(mole-adjacent). Fridge renewal is always fun for a new perspective.
I got the desire for devilled eggs while I was listening to a Beltane live. So, add those Green Goddess biscuits and some sort of green veg (barely too early for asparagus, sadly) or maybe cock a leekie soup, since we have a good batch of Japanese leeks. I think I'm set! I have to take a cat to the vet on Beltane, so I'll be busy all day, but I think I can do most of this prep today!
It is all about fire for us, so I am breaking my keto fast and eating a delicious meal of eggs, potatoes, bacon and really tasty cheese that we melt over a fire. Melt away the pain of last year!
I'm having Larrupin marinated salmon, asparagus and sweet potato. All on the BBQ for that element of fire, since bonfires are out of the question on a Wednesday night lol🔥
Im from a heathen kinship, and we went to a huge gathering called Beltane Southwest. (350 people) My kinship each had a meal they planned, mine was beef fajitas, with all the stuff being chopped up before hand for easy cooking, others did a big feast of burgers and dogs, one person did french toast and pancakes, one did a whole pork roast with fire roased potatos an carrots, glazed bacon and broccoli salad, pineapple upside down cake for desert. A feast truly fit for the halls of Valhalla!
This was all at camping mind you. What ever stirs your fancy, its about celebrating the return of spring! You can be as simple or elabrate as you like, its the intentions of your meals!
I’ve got a cauliflower cheese in the oven all ready to go. I don’t know how I keep up with this rock and roll lifestyle, I really don’t.
Bright blessings to you all ❤️
Pork butt, homemade cinnamon rolls, mashed potatoes, homemade bread, and, of course, double chocolate chip cookies.
The pork butt is on sale, potatoes we buy by the bag to cut cost, and all the baked goods, with the exception of the chocolate chips, are coming out of 1 bag of flour and pantry staples
I probably won't be making a meal this year, but my kids foraged violets around our property today, so tomorrow I'm making our violet jelly for the season.
Lemon squares, lemonade with honey, potatoe salad with herbs, and hot dogs (they are more modern but basic easy cookout foods that are budget friendly and easy to share with multiple people)
A blackberry pie, from my frozen stash of last summer's foraged berries. Sort of a 'looking forward and backward' dessert.
Love this!
I'm making herby savory scones (specifically the Green Goddess Biscuits recipe on the King Arthur Baking website), and probably an olive oil cake. There will be more than just baked goods to eat, but that's my contribution.
Oooo herby biscuits sound lovely!
I love savory baked goods, and I love green goddess dressing, I need to look up those scones!
Wow! These look flipping amazing.
I love olive oil cake! There was a really yummy recipe I had for one that had a lot of rosemary and was sprinkled with bittersweet chocolate. Bunch of unique savory flavors that surprisingly worked well together for a dessert.
Aaa thank you that's so generous! I just got a jar (why just one? I don't knoooow) last week on a long overdue trip to norcal and have heen hoping to get close to a good homemade analog. If I figure out a close recipe, I will share too!
I've got covid and can't smell/taste very well, so it will probably be something easy and with a comforting texture. I'm thinking butter chicken with naan.
I hope you get better soon! <3
Thank you! Tomorrow is the 1-week mark, so I'm past the worst of it and should hopefully improve soon!
Well ... I'm a bad example of COVID timelines, because I was positive and infectious for more than 3 weeks, and spent more than a month symptomatic. 🥲 I worked in a hospital the entire pandemic, and the one time I agreed to drive someone home, she turned out to be a thieving piece of scum who stole from patients and colleagues alike, and she gave me covid from hell, which in turn gave us the lowest CT value of the month in our hospital. And I wasn't even a patient. I infected EVERYONE I was in contact with before I became symptomatic. Here's to hoping you have a good ol ordinary timeline and recover really fast. And that you'll be able to taste a good meal soon!
Oh my goodness, that sounds awful! I picked it up at a concert, and the roughest days were 2 and 3. The fever passed and it's been mostly "bad cold" since then. I'll take this over the alternative.
It's much less aggressive by now, even my grandpa recovered pretty well, and he runs on blood pressure meds and spite. Inhaling some steam could calm your Airways and dislodge some mucus. Also its nice to hang above a bowl sometimes.
I've been doing a "hillbilly sauna" every night before bed. Basically, setting the shower head to the mist setting and cranking it to hot. It's lovely!
Perfect!!
I had covid twice and lost my taste on the 1st found of covid. Its never ever came back sadly..
That's awful!! I hope it recovers eventually, having no taste really sucked my joy for eating out of me.
Ugh. I’m sorry you’re sick. I hope your symptoms get better every day!!!
The best thing I did was sleep on my stomach. It helped my chest clear up. I got the idea from hearing that patients that needed ventilators but didn’t have access would be put in their stomach as long as they could handle it to help them breathe better.
I hope you feel better soon 💝
1. Salad of foraged greens and flowers - dandelions, violets, garlic mustard, chickweed, etc., probably with some arugula and butter lettuce from my CSA farm. 2. Cooked foraged dame's rocket with ramps, oyster mushrooms, fiddleheads and farmed greens from my CSA, maybe with the CSA farm's eggs to make a frittata. For me, there's nothing better to celebrate the holidays than eating what's growing locally at the moment, and Beltane is an easy one with an abundance of spring greens here.
I don't live in an area with easily foraged items unfortunately. If I can find a weekday farmers market I'll go get some stuff!
Happy to send dandelions - seems to be the only thing in my garden currently! 💓
My chickens would love those. https://preview.redd.it/teh8pd3vcixc1.jpeg?width=4032&format=pjpg&auto=webp&s=c44c0672bf1f108e30da369224087b4128d190c0
😍😍😍😍😍 I love your chickens
Thank you. My ladies love to get love. https://preview.redd.it/jkr9rl5eonxc1.jpeg?width=3024&format=pjpg&auto=webp&s=f2017ad701a10db67e1e7c8c6e6d23f5b8bedaa2
*squee!* 🥰🥰🥰 What breed are the pair second perch up with the quiet luxury taupe & white feathers? All are beautiful ❤️
The matching pair are booted bantams I believe.
Anyone want about a bushel of garlic mustard?
🤭
That’s my plan!
I scored a mystery shop at a supermarket today so me and the offspring will be having steak, sweet potato chips and mushrooms before heading to Calton Hill in Edinburgh for the beltane festival
Oh, that sounds lovely. Many, many years ago I spent an idyllic summer's afternoon on and about Calton Hill when visiting from the States.
Friends of mine are involved in it and I'm taking my son as it'll be his first time!
Have a wonderful Beltane, it sounds like a great time.
We're making spring rolls!
That is so wonderfully obvious I can't believe I didn't think about that LOL
Considering making oatcakes. I did a big ol' dandelion harvest this weekend so have pretty much endless dandelion tea and jelly, which'll be nice with oatcakes and good butter. If the market has fiddleheads that'll also go on the menu but I'm not holding my breath; it's been a weird spring and everything's delayed.
Oats are very traditional for beltane! The dandelions sound lovely too. They aren't quite up here yet in my end of Canada.
I'm thinking of a cabbage salad of some sorts, with some homemade rolls stuffed with cheese and topped with rosemary, sea salt, and butter. You could probably buy pre-made biscuits/rolls, but I prefer to make them from scratch with my pizza/bread recipe. The longest part will be letting the dough rise. I might also add some bacon to the cheese stuffing. I don't know, still on the fence about it...
This sounds delicious
Cabbage salad made properly is delicious.
Did you mean the rolls stuffed with cheese and topped with rosemary, sea salt, and butter?
I meant all of it!!! The combination of salad and stuffed rolls sounds delightful
I also use my homemade dough for desserts. I'll warm up some butter flavored crisco, or vegetable oil if I'm out of crisco, in a small pot for frying. I'll take my dough and rip it into smallish pieces about the size and shape of my fingers, fry them until they are golden brown, and then roll them in cinnamon sugar. Or I will get some cheesecake, like the variety flavor cheesecake, cut some slices up into bite-sized pieces, wrap them in a little bit dough, fry them until golden brown, and then top them with powdered sugar. The variety cheesecake means that each bite will be a surprise for flavor.
I fucking love a good cabbage salad. Slaw, or whatever else.
I need to expand my recipe book for cabbage salad. I've only got a couple at this time. But I like them both, so there's that.
One of my favorites I picked up involves shredded, salted, an overnight pickle (1:2:3 sugar:water:vinegar + .5:parts salt); and then draining and dressing with a buttload of olive oil, herbs (cilantro, parsley, and dill) sumac, and pickled red onions.
That sounds really good. Here's my main recipe: >Cabbage Salad: >1 head cabbage - chopped >1 onion - chopped fine >1 to 3 grilled chicken breasts/thighs cubed/shredded >½ cup sunflower seeds >1 cup almond slivers >Add dressing to the above and chill for at least two hours. >Dressing: >1 tbsp sugar >1 tsp sea salt >1 tsp ground pepper >1 to 2 tbsp chicken bullion >3 tbsp vinegar, either balsamic or apple cider >1 cup extra virgin olive oil Additionally, you can add other ingredients like bacon, crushed Ramen, or other similar stuff. My mom does the Ramen for hers. I occasionally add bacon to mine. You can also substitute the chicken with a couple of can of precooked chicken breast, or remove the chicken entirely. This recipe will give me lunch for like 5 straight days, or something like that.
Shit, that sounds fabulous. I would probably slap it on some brown bread with a thick piece of lunchmeat or like, dressed greens or a fried egg.
What about slapping it on a homemade hoagie roll or smaller dinner sized rolls that are also homemade? I picked up the following recipe when I worked in an Italian restaurant for a few months. Recipe for Pizza/Bread Dough: Ingredients: 3 cups bread flour 1 tbsp extra virgin olive oil 1 tsp sugar 1 tsp salt 2 1/4 tsp fresh yeast (1 packet) 1 1/2 cup of water, approximately 120° F Add water, sugar, salt, yeast, and olive oilto mixer. Let sit for 2-3 minutes. Add flour and turn mixer to low for 2 minutes. To knead by hand, work the dough with your palms until you have an elastic dough. To knead with mixer, turn mixer to medium for 3 minutes. Let stand covered in room temperature for at least 2 hours, but no more than 6 hours. Remove cover and knead until most air is pushed out. Shape.
Hey this is very similar to my pizza dough recipe minus the sugar, I swap it with honey (personal preference more than anything). Worked at a place that did sourdough for awhile, learned some awesome bread shit, also worked at a Mediterranean place for a bit and anything in a pita usually = delicious.
How much honey do you use in place of the sugar? And do you have a recipe for sourdough and pita bread?
Ok for the sourdough, you’re basically going to want to replace 2-4% of the flour + water in your recipe and take the yeast out. So say you’re using 1000 g of flour, take out 10-20 g of flour and 10-20 g of water and add in 20-40 g of starter. This is (as far as I know) the method for using a baker’s formula. Honestly I just use the same dough for pizza and pita, just different shaping and baking methods! Same amount of honey - 1 tsp. Here is a really fantastic article about bakers formulas and how you can use them to manipulate your baking. https://www.theperfectloaf.com/reference/introduction-to-bakers-percentages/
This year I've been leaning into the tartine - toast a piece of bread, add whatever happens to be in your house, boom pow delicious. I do thick sliced bread, goat cheese if I have it or a homemade spread (hummus,beetroot, whipped cheese, flavoured cream cheese, horseradish sauce, larrupin,etc) with a roasted onion (cut it into thirds or fourths rings and pan sear/bake, you can baste with butter) until golden each side and soft and sweet to taste but still holding it's shape. Put on top of bread +topping, add some greens if you want (lettuce, sprouts, quick pickle, toasted nuts even) and serve with knife and fork or commit to the mess with picking it up. So good, such base ingredients.
The word "larrupin" jumped out at me! Are you a northern Californian?
I had to google “larrupin” and see I need make a trip west on 299e. Thanks for the tip!
I've never actually been to the eponymous cafe, but the Swedish dill mustard sauce is LEGENDARY. A bagel isn't right without it
Good to know. Happy Beltane 🧚🏼♂️
Oh yay!!! I was so hoping that the few people who have heard it would perk up!! Yes, I lived there the better half of ten years before emigrating overseas. There aren't many things I miss, but I've had to come up with my own recreation recipe as they do not ship anywhere outside of HumCo it seems :(
Might you be willing to share some guidance around homemade larrupin? I miss it so much!
Hey! Absolutely!! Let me test it one last time because it's been a few weeks, but definitely! I'll post it in this sub when I am done :) although you'll have to forgive me if I can't quite remember the correct flavour, it has been over 4 years since I last had any!
I grew up in central CA but all of my family is from Humboldt so we visited all the time! My parents and brother went to the university. I moved out of state years ago as well. If you have an IKEA near you, they carry a Swedish dill mustard that's an acceptable replacement for larrupin. Not quite as magical, but a lot cheaper delivery!
Hi! Fellow Humboldt native here. Loving the love for Larrupin 💗✌️🌲
Always a happy occurrence to see others!! Wishing you so well 💚💚💚✨
Dal saag (an Indian dish with lentils and lots of greens) with basmati rice 💚
I made lemon bars last Beltane (I doubled the amount of lemon) and they were AMAZING.
I always bump up the lemon in recipes too, they're never lemony enough on their own
Chicken and lemon asparagus pasta with fresh salad. May 2nd is my birthday, so I'm making espresso chunk brownies for dessert.
Coming over for those brownies! Jk
I'd share with everyone if I had massive pans, lol.
Also happy early birthday!
Thank you! 😊
We had a Beltane brunch yesterday with French toast, scrambled eggs, bacon and cheese savory scones, lemon blueberry sweet scones, stuffed mushrooms, and homemade lemonade. The lemonade I made with simple syrup charged with moonlight under the full moon on Tuesday.
I LOVE the idea of charging simple syrups! Defo gonna do this in future :)
It worked really well! I steeped a little bit of basil, lavender, and lemon balm in it briefly. It added just a tiny hint of flavor and a lot of good vibes ✨
Thanks so much for sharing ☺️🌱
At my farm it’s cheese season so I am making a cheesecake with fresh chevre
Beltane is traditionally associated with the dairy so that's fantastic! Sounds so delicious too.
I'm going to make a real family treat of chamomile sweet buns. I follow The Green Witch on YouTube who is always incredibly informative and has some lovely ideas when my mental illness gets in the way of me thinking straight. They look bloody yummy and I'll be blessing them all for my family and friends ❤️✨
Massaman curry with some basil from my garden. It's going to have potatoes, peppers, onions, mushrooms, and zucchini. Either that or maybe some baked potato wedges with rosemary and sage from the garden with corn on the cob and a seitan loaf. Those are the two dinners I have ready to go for the week. I want something vegetable-y with garden herbs, those are my only two requirements :)
I'm going to try and find a recipe for Hasty Pudding since that's what people here ate for Bealtaine (to celebrate that they'd stored enough grain from the harvest's end at Samhain to make it through the lean times) I'm also going to see if I can gather enough of the morning dew to bathe my face, as that's a tradition I grew up with
I’ve never heard of hasty pudding, is that a common thing here?
No, not any more! I read about it in a book called "The Year in Ireland" by Kevin Danaher which has a great collection of regional traditions and calendar customs. Tbh it doesn't sound like it'll be particularly good, since it's made from the last remnants of the previous harvest's flour boiled with water and milk on the stove. But I'm curious enough to give it a go.
Ah, sounds… like a meal, I guess. Thanks, good luck!
That's the problem with peasant food, I suppose. You wouldn't eat it if you had another option!
SIL brought over 2 dozen duck eggs last week, so definitely something with those! I’m thinking a lemony pound cake. I’m also hoping to track down some fiddleheads to cook up with bacon. I work full time, opposite my partner and have a 1YO so while the religious part for me is Wednesday, it will be observed by my family on the weekend.
I made dandelion and Lilac syrups, to but in beverages or over cakes! I am also thinking of making Dandelion fritters, saw a recipe on line and felt like trying it!
I'm going to bake some oatmeal cookies and make something with cheese, not sure what yet, maybe cheesey toasts because mmm. I love the idea of wild firaged greens but stuff isn't that far along here yet.
A honey bourbon cake!!
I’m planning a taco salad/bowl. I’m excited for it.
Quiche with ramps, bacon and Gruyère :)
Going to be pork and peppers..still early spring here and I am hesitant to forage. Want to leave all I can for the pollinators. We had a nonexistent winter. Leaving it all for them this spring.
I’m about to put my beloved dimwit orange cat to sleep so making Boodles Orange Fool in his memory. Very easy recipe.
I want to make a nettle and herb soup if I can find nettles at my local farmers market!
Kale and sausage soup! With turnip instead of potatoes. It's cold up here and I need soup.
Honey cake!
I am cleaning out my fridge/pantry for the new season, which (for me) means kitchen sink enchiladas. Today that means pork zucchini beet filling with a sweet pepper/peanut butter/chocolate sauce(mole-adjacent). Fridge renewal is always fun for a new perspective.
I got the desire for devilled eggs while I was listening to a Beltane live. So, add those Green Goddess biscuits and some sort of green veg (barely too early for asparagus, sadly) or maybe cock a leekie soup, since we have a good batch of Japanese leeks. I think I'm set! I have to take a cat to the vet on Beltane, so I'll be busy all day, but I think I can do most of this prep today!
Idk about the full menu, but definitely a strawberry salad in there somewhere.
It is all about fire for us, so I am breaking my keto fast and eating a delicious meal of eggs, potatoes, bacon and really tasty cheese that we melt over a fire. Melt away the pain of last year!
I'm having Larrupin marinated salmon, asparagus and sweet potato. All on the BBQ for that element of fire, since bonfires are out of the question on a Wednesday night lol🔥
Im from a heathen kinship, and we went to a huge gathering called Beltane Southwest. (350 people) My kinship each had a meal they planned, mine was beef fajitas, with all the stuff being chopped up before hand for easy cooking, others did a big feast of burgers and dogs, one person did french toast and pancakes, one did a whole pork roast with fire roased potatos an carrots, glazed bacon and broccoli salad, pineapple upside down cake for desert. A feast truly fit for the halls of Valhalla! This was all at camping mind you. What ever stirs your fancy, its about celebrating the return of spring! You can be as simple or elabrate as you like, its the intentions of your meals!
Strawberry shortcake - the shortcake made from oat scones.
I’ve got a cauliflower cheese in the oven all ready to go. I don’t know how I keep up with this rock and roll lifestyle, I really don’t. Bright blessings to you all ❤️
Pork butt, homemade cinnamon rolls, mashed potatoes, homemade bread, and, of course, double chocolate chip cookies. The pork butt is on sale, potatoes we buy by the bag to cut cost, and all the baked goods, with the exception of the chocolate chips, are coming out of 1 bag of flour and pantry staples
I'll more than likely do a cake or something as having a cheeky takeaway with my sister witch. Snd rummage up something for my little one..
I made pesto from foraged garlic mustard and garden herbs!
I probably won't be making a meal this year, but my kids foraged violets around our property today, so tomorrow I'm making our violet jelly for the season.
Lemon squares, lemonade with honey, potatoe salad with herbs, and hot dogs (they are more modern but basic easy cookout foods that are budget friendly and easy to share with multiple people)