#IGBREADCLUB
Missed one, made one... Time got away from me a little this month - what with all the crossing of hot buns and such - but while I didn't quite get to the seeded sourdough, this lovely olive levain did make an appearance on the #igbreadclub bread board. In my hands the stiff dough led to a loaf with a dense, chewy crumb, and I think it would have been nicer with some finely-chopped olives spread throughout. That said, it had a lovely flavour and still made for a great lunch when topped with goat's cheese, basil and the last of this summer's tomatoes.
Hamelman's olive levain
PLENTY OF VEG
The first of the month's bookshelf selection was a revisit to Yotam Ottolenghi's second book, Plenty. A nice and light vegetable broth studded with fluffy parsnip dumplings was followed by some fiery black pepper tofu, and there was a nod to autumn with his positively fabulous dish of celeriac and lentils with hazelnut and mint.
Parsnip dumplings in broth
Black pepper tofu
Celeriac and lentils with hazelnut and mint
VEG EVERYDAY
The second inadvertently made March a bit of a Veg fest, as Plenty was followed up by a good dose of HFW's River Cottage: Veg Everyday. Hugh's quick vegetable stock is really handy and makes for a great base to this summery pea and parsley soup, while the vegiflette toastie and salad of white beans and artichokes are both as delicious as they are quick.
Pea and parsley soup, plus the makings of a quick vegetable stock
The vegiflette toastie, white beans and artichokes
PRESERVING
Since the garden at home is reasonably dormant, with only the pumpkins and Jerusalem artichokes close to harvesting, I again benefited from some very generous friends and their wonderful, productive gardens. Giant plates of sautéed greens and genuine garden salads, some pan-fried wild mushrooms with poached eggs fresh from the farm... While most treats were just turned into simple suppers I did manage my first attempt at pickled jalapeño peppers. They were harvested quite late, so I'm not sure of their potency, but I guess we'll find out in a month or so. Tacos, anyone?
Pickling some late-harvest jalapeño peppers