Roses have many benefits on a permaculture farm—one of them is that they are edible. Roses are a marker of late spring at our house and I use the petals for homemade rose petal jam. This is my new revised version. It’s pivotal to use homegrown roses that are clean, free of any sprays or chemicals, and that have fresh blemish free petals.
This recipe is pectin- and gelatin-free. It's a bit thinner in consistency than traditional jam but also makes a great sauce over ice cream or cheesecake. We like it on toasted bread or crackers. Ingredients 1 cup water 2 cups fresh-picked rose petals, rinsed and cleaned 1/3 cup honey 1/3 cup sugar 3 tablespoons fresh squeezed lemon juice Directions Combine water and rose petals in a small pot. Simmer for ten minutes. Add honey, sugar and lemon juice. Stir and simmer for five minutes. This will thicken the jam. Do not strain. Add to small sterilized jars while hot and apply lids. Store in the refrigerator for up to five days. This is NOT a canning recipe for shelf storage.  I'm not really a holiday person (with the exception of Halloween...), but I do have favorite recipes I've created that are inspired by specific occasions. This one is super easy but looks fancy, and has been a crowd pleaser in our home for years. Plus it uses homegrown ingredients! This dessert is inspired by the raspberries I harvested from the garden and stored in my freezer (y0u can use strawberries too). I'm sharing my Raspberry Chocolate Boxes—just in time for Valentines Day! These are just like those little raspberry cream chocolates found in the heart-shaped boxes of chocolates, except the inside is CAKE made with homegrown raspberries and homemade applesauce. RASPBERRY CHOCOLATE BOXES Ingredients 2 cups fresh raspberries, washed (can use frozen but thawed) 1/4 cup water 1/3 cup butter (dairy or plant-based), softened 1/2 cup sugar 1/2 cup unsweetened applesauce 1 tsp vanilla extract 1/4 cup milk (dairy or plant-based) 1.25 cups flour, sifted 1 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt For the Chocolate 6 tbsp butter (dairy or plant-based) 3 cups bittersweet chocolate chips Fresh raspberries to garnish, optional DIRECTIONS Heat oven to 350F. Make a purée by combining raspberries and 1/4 cup water in a blender. Blend until smooth. Beat sugar and butter on high for 2 minutes in a stand mixer. Add applesauce, vanilla and milk. Mix on low for 30 seconds. In a separate bowl, blend flour, baking powder, baking soda and salt. Mix well and then add to the wet ingredients in the stand mixer. Blend until just combined. Next add purée and stir but do not over-mix. Pour into a greased cake pan (I use an 8x8” square). Bake for 24-28 minutes or until done. Allow to cool completely. Turn cake out onto parchment paper. Slice the cake into 1x1”squares. In a double boiler or microwave safe bowl, melt 6 tablespoons butter and chocolate chips. Carefully dip cake squares into chocolate to coat. Set on parchment paper and repeat until all cake is dipped. Top each square with a fresh raspberry if desired. Place in the refrigerator and allow to chill to harden chocolate. Store in an airtight container for up to 4 days.   Honey sweetened/candied oranges are a healthier holiday sweet! I have such a sweet tooth and it’s so hard to not indulge in EVERY cookie I meet this time of year. So to keep in consistency with my passion for seasonal eating, I started making these honey orange slices. Someday, I’ll be making these from 100% homegrown citrus! For now I mix homegrown and store bought fruit with honey from my own hives. You can also dip these in dark chocolate for an added festive touch! Ingredients 12oz raw honey 12oz water 4 navel or Cara cara oranges, sliced Optional melted dark chocolate Directions Combine honey and water for a 1:1 syrup in a sauce pot. Bring to a boil and whisk to dissolve honey. Add orange slices and reduce to a simmer. Simmer, without stirring, for 45 minutes. Using tongs, place slices on a parchment paper lined baking sheet. Make sure they are not overlapping or touching. Chill in the refrigerator for 2 hours to set. Then either eat as is or dip in melted chocolate!   Fresh strawberries don't last very long around here. In my family strawberries are pretty much only fresh eaten; they never make it in the door! But if I can save a few to spare my go-to is this Sourdough Strawberry Shortcake. It's relatively healthy-ish and isn't loaded with processed sugar. Plus it's so refreshing for a summer evening. Ingredients for the Biscuits 2.5 cups all purpose flour 1 tablespoon baking powder 1/2 tsp pink Himalayan salt 1/2 tsp baking soda 6 tablespoons softened butter (we use vegan butter) 1 cup sourdough discard (unfed) 1/4 cup raw honey 1/4 cup milk (we use coconut milk) 1 tablespoon lemon juice Ingredients for the Berries 1 tablespoon lemon juice 4 cups raw strawberries, ends cut and sliced 1/4 cup raw honey Directions for the Biscuits Combine all of the biscuit ingredients into the mixing bowl of an electric mixer fitted with a dough hook. Mix on medium for two to three minutes, until a smooth dough forms. Roll out on a lightly floured surface to 1/4 to 1/2" thick. Using pastry cutters, cut out 2 or 3" circles. Set aside on a parchment lined baking sheet. There should be roughly 12 biscuits. Cover the biscuits with a cloth and allow to rise for two hours. After two hours heat the oven to 425F. Bake for 8-10 minutes just until edges are slightly browned. Remove and allow to cool. Directions for Berries While the biscuits are rising combine the lemon juice, strawberries and honey in a bowl. Toss to coat evenly and allow flavors to meld in the refrigerator until ready to serve. Construction To plate the shortcake start with one biscuit. Spoon on top a generous layer of strawberries. Repeat with another biscuit and another spoonful of berries. Serve as is or garnish with whipped cream or vanilla bean ice cream.  |
So what do you do with all that food you grow? This blog has some ideas.
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