It's such a pleasure to dig into the pantry in December and unearth the gorgeous summer fruits you put up. It's like you are right back in the garden again, picking ripe berries off the bush. Black current jam and rhubarb and black raspberries will grace our table today.
First of all, two big thumbs up for the biscuit recipe in Alice Waters book, "In The Green Kitchen." Page 33 of her book. What light, fluffy, crispy-on-the-outside, tender-on-the-inside biscuits they are!
I made the sweet cream variety and we enjoyed them for breakfast with Devon cream (my absolute favorite thing in the world and likely responsible for the high cholesterol) and some super yummy black current jam from the garden, canned in July.
Today I'm also making a rhubarb and black raspberry pie from frozen fruits harvested in late fall.
The bottom of the freezer is still packed with rhubarb, shredded zucchini, black raspberries, elderberries and home made pesto cubes waiting to be put to use. It's such an embarrassment of riches. True wealth.
Meanwhile, on the stove... the white beans that soaked overnight begin their transformation. Fresh thyme, sage, rosemary and garlic from the garden (and still flourishing inside the hoop houses!) bring a deep, hearty flavor to the sauce. The aroma fills the house. Homey. Warming. The fresh sage smells like Christmas. Recipe on page 65 of Alice Waters book.
It's really a wonderful side dish that will be perfect for dinner and there was plenty enough to share a large mason jar full with a dear neighbor who is a shut-in. Sharing it is as good as eating it.
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