Hard to believe it's already time; the weather this year is off - I keep asking myself, is it El Nino or more serious climate change? And while there's an anxiety gnawing at the back of my brain about summer, and drought, and wildfire season and all those poor people who live east of the mountains!, and the price of water, and planting vegetables that don't need too much water ... at the same time, there's sun in the Pacific Northwest in February, in March. The temps are warm enough that I have been out harvesting nettles since early February ... and it's hard for a light-starved northern girl to remember that this sun and these mild temps are a bad thing, when it's February and sunny instead of February and bleak.
And so I've been out in the woods already, gathering nettles. Soon it'll be big leaf maple blossoms and the spring foraging season will really and truly feel like it's on.
In the meantime, if you need some color (and comfort!) in your life, try this recipe for beet bread from Twigg Studio!
As I'm something of an old hand at making bread, I used my own tried-and-true process for making bread with this one: first I roasted and peeled the beets, then ground them in the food processor to make a puree. Meanwhile, I proofed the yeast in the warm water with a pinch of sugar, then combined the yeast mixture, beet puree, oil, salt, and 1 cup of white flour in a bowl. I beat hard to make a creamy sponge, then added the remaining flour, 1/2 cup at a time, until a smooth dough had formed.
The next week, I made this same recipe again, using carrot puree (I boiled, then pureed the carrots) and chopped fresh dill; it was amazing. I love how flexible this recipe is; I'll definitely keep playing with it to make various vegetable breads. Give it a shot!
The next week, I made this same recipe again, using carrot puree (I boiled, then pureed the carrots) and chopped fresh dill; it was amazing. I love how flexible this recipe is; I'll definitely keep playing with it to make various vegetable breads. Give it a shot!
