Our weedy little berry bushes keep producing, and this time I include a couple of recipes for ice cream using the berries I photographed for my last post on food from the garden.
Category Archive: Culinaria
Cooking in our church
Jun
27
Garden Cuisine: Red Currant, Sage, and Lavender Pork on Paper-thin Zucchini
Continuing the series on recipes using produce from the garden, this time taking advantage of the bounty of zucchini and red currants, and the dry astringent flavors of sage and lavender leaves. This recipe features pork, but this can be easily substituted, or even vegetarianized. Includes a link to sources of “happy meat” in Germany.