Monster leek, lacinato kale, parsley, sage, rosemary, thyme…
Busy life tending busy lifeforms: one still needs to eat!
Menu:
- Savory Bread Pudding (ends of two homemade loaves from berries ground from Ferris Organics wheat; our eggs, the last of the milk share milk (hooray!); Bleu de Solaize leeks, garlic, thyme, sage, parsley, salt and pepper)
- Herb-encrusted roast chicken pieces (our bird, our herbs) with pan gravy
- Crunchy Kale Salad based loosely on this recipe (greenhouse Toscano/lacinato kale, mashed garlic, toasted bread crumbs from the above loaves; nonlocal EVOO and lemon from our lemon binge)
- Vanilla pouring custards (milk share milk, Michigan sugar, our eggs, nonlocal vanilla bean)
Forgot to take a pic of the custards! So quickly eaten…
Glad you came to visit!
Got something to say? Email me at fastweedpuller at gmail dot com.
fast grow the weeds 
They must have been good. I love custard.
Dinner looks pretty darn good…..
Savory bread pudding. Hmmm. That sounds good. We only have made sweet before. How does one do that?
In all honesty, Jules, it’s kind of like an eggy/soft Thanksgiving stuffing. Mmm! (Same method as for the sweet kind, just with leeks and spices.)
As ever El, your post hits the right spot. Just staring at a bag full of bread ends, wondering what to do with them now that we’ve run out of suet for bread pudding (hubby’s fav) & I don’t want to make bread & butter pud (my fav) because I’ll eat it (I’m gluten intolerant & on a diet so…). I HATE waste so end up crumbing it & freezing it but there are more valuable things to go in the small freezer we have. Savoury bread pud it is…
Truly decent! You should be proud.
I always have lots of leftover bread now that I’;ve been using my friend’s sourdough starter. Sourdough bread keeps a long time, but even so, hard heels and extra crust are a fact of life. I’m not a fan of sweet bread pudding so savory versions are a great idea!
Yum! and Shoot–I have to do my dark days post too!
I notice you have leeks and greens growing in your garden in Michigan. . .you use a green house right? I am curious because my MIL thinks we can’t grow anything in the winter here (Southern French Alps) due to cold temps . . . but Michigan is cold, right?!
Hi Ms Slif, tell maman-in-law it’s the amt. of light, not cold, that’s the determining factor. You’re further north than I am but I would bet you get more light in winter than we do…plus, you’re probably not as cold 🙂 thanks to the North Atlantic currents. Look into Eliot Coleman’s Four-Season Harvest. His method of unheated greenhouses, regardless of climate, is what I follow. He runs a veg farm all year in coastal Maine.
Thank you! Fantastic.
If you ever published these recipies, I’d buy the book!
Pingback: Dark Days 09/10 :: Week #16 Recap (East, Midwest) « (not so) Urban Hennery
Such a beautiful, Spring garden harvest!
Come share your post in our Grow Your Own roundup this month. Full details at
http://chezannies.blogspot.com/2010/03/announcing-grow-your-own-40.html