It’s clear that Spring is here and we have the produce to prove it. Here’s what My Week in Food looked like, snapped with my iphone.
Teeny tiny strawberries /
Started the week out with a visit to the farmer’s market down the street and scored three baskets of these beautiful berries, as fragrant and sweet as they are tiny.
Coconut Date Walnut Scones /
A little obsessed with knocking off those coconut, date, walnut scones I reported about last week. I’m getting closer…
\Gorgeous GF ebook /
Speaking of grains, fab and inspired new gluten-free recipe resource on the scene: Lisa Thiele, the talent behind With Style and Grace has an ebook well worth a peek. Her recipes and tips may make you want to go gluten-free, even if you don’t have to.
Corn sticks /
Pulled out a long-forgotten pair of cast iron corn cobb muffin tins. Was pleased with my pretty results the first go-round.
Chili and Corn Bread /
Just right alongside quick and easy chili from Cooking Light.
The second round? Total disaster. Tips on unearthing corn muffins from cast iron welcome.
 Fresh English Peas /
Brought home a whole mess of English peas, and then remembered the upside of having kids: built in pea shellers.
English Peas with Bacon and Mint /
Peas + Spring onions + bacon + fresh mint = my kinda dinner. There was dueling at the table over that bacon.
Organic Persian Cucumbers /
I’m crazy about these little Persian cucumbers. They’re small, crunchy, lack bitterness, and don’t require peeling or seeding.  Until this week, I’d never seen organic ones before. Yay for Trader Joe’s.
Salmon bahn mi sandwich /
Wild salmon Bahn Mi? Hello! I used Andrea Nguyen’s recipes from Into the Vietnamese Kitchen as a guide. Do you have this book? It’s worthy of your bookshelf.
Smoke Salmon Avocado Tartine /
Another favorite thing to do with salmon, only in this case, it’s smoked: whole-grain toast, ripe avocado, lemon or lime, smoked salmon.
Isabelle ran out of time to make cookies for a bake sale and asked if I’d pitch in, with one request, “Can you just make it normal, mom?” Translation: no buckwheat or spelt flour, no honey, no almond meal , no flax, no dates. Yes butter, sugar, and chocolate. The Bi-Rite Creamery Cookbook proved handy for the task.

How was your week in food?

Tags: , , ,



  1. 05.03.2013 at 3:47 AM #

    I’m so envious that you have berries in season already. I still have another month! Don’t know what you tried for the corn stick pans, but they need to be really hot when you put the batter in, and since you said the second batch stuck, I wonder if maybe a little of the first batch had stuck in the cracks? Oh, and you’re probably aware, but never use soap on cast iron when you clean it or things will stick…

    • katiemorford
      05.03.2013 at 6:59 AM #

      We are a little spoiled with the early produce here. Great tips about the corn muffins. I didn’t know to heat them before filling them. I also added some green chilies to the second batch, so maybe that contributed to the sticking too. Thanks. Love your clever use of the corn pans to make baked corn dogs:

  2. 05.03.2013 at 9:10 AM #

    thank you, thank you for the ebook love! that last one made the laugh – pretty sure my kid will be saying the same thing, ha!

  3. Julie
    05.03.2013 at 10:13 AM #

    The kids peeled an impressive amount of peas, katie. I bought some, too, and hope i can get some help. Will check out the ebook, going sugar and white flour free this month!

    • katiemorford
      05.03.2013 at 10:56 AM #

      Good for you, Julie. That book will provide some good ideas for you.

  4. sally
    05.03.2013 at 1:49 PM #

    Katie, I have some of the corn pans and I always use Marion Cunningham’s recipe from the Baking Book. She greases them well with bacon fat or shortening and then heats them up in the oven, takes them out and puts in the batter, bake and repeat. I use olive oil…Thanks for your blog – like it a lot!

    • katiemorford
      05.03.2013 at 1:59 PM #

      Thanks Sally. Anything from Marion Cunningham is gold. It seems heating the pans first is the key.

Post Your Comment