Late fall in the Pacific Northwest still brings seasonal bounty -- greens, tubers, fresh-pressed cider, plus dried beans (here, scarlet runner beans just shelled). Our Christmas was roasted chicken (below, slowly-cooked chicken broth, with parsley added in the last few minutes of cooking) and roasted vegetables, bean soup, fried cauliflower and steamed beets, pumpkin (biodynamic) pie with sprouted-flour crust.
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| Chicken broth |
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| Holiday breakfast (pressed salad, homemade applesauce, pancakes -- in our house, both gluten-free and sprouted flour options). |
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| Bean-Cabbage-Bacon soup |
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| Cauliflower, rolled in eggs (pasture-raised hens) and sprouted flour-cumin-salt mix. |
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| Pumpkin (biodynamic) with sprouted-flour crust. |
Hi Gigi! It's Catherine from your Ecogastro class.
ReplyDeleteThis all looks AMAZING of course. What type of beans did you use in the soup?
Also, I never got to tell you how much I liked the barley/cheese dish you made for our last potluck. How long does one cook the barley? I imagine you add maybe a little butter and salt.
Hello! I soak (lacto-ferment) the barley for several days, so the cooking time is only about 1/2 hour.
ReplyDeleteThe beans are the very lovely scarlet runner variety. Best, Gigi
ps yes on the butter and salt.