Ground Cherry Jam

Each classroom at my school received a massive quantity of ground cherries for our snack. My students enjoyed them and I gave them as many as they could eat! There was still a bunch leftover so I took them home and did a little research on this old fashioned fruit.

Ground cherries were ubiquitous in the early days of the Americas. I knew their interesting slight tacky feel was familiar but I couldn’t quite place it. I soon discovered these are related to tomatillos and also come with a husk around them.

Making jam was a safe bet with these interesting fruits. I actually really like eating them raw, but had my fill of them in that form. I rinsed them, whirred then in a chopper, added them to a pot with some sugar and simmered away!

I remembered to save a bit for seeds because I’d like to plant some in my garden. I’ve never seen these in a store before!

I typically can jams that wouldn’t require pectin, but happened to have a package on hand and squeezed about half into the mixture.

I was pleasantly surprised at the turnout!

Ground cherries are very seedy, but not as noticeable as say, guava.

Have you tried ground cherries?

Peace and love,

Kristan

Rosemary Lemon Parmesan Sourdough Crackers

These crackers started with the basic recipe for my regular sourdough crackers, but I was digging deep into the refrigerator trying to find items that needed to be eaten.

What I found was some rosemary butter I had made quite a while ago and decided that would be a good cracker flavor.

Rosemary and lemon would make a good combination, so I added a bit of lemon infused olive oil and zested a lemon to add a bit of that to the dough as I rolled each section out.

Parmesan would be a good addition as well, so I sprinkled a bit on top. It is the shelf stable kind bought in bulk.

A pinch of pink salt was sprinkled on top as well before using my rolling pin to really make the toppings stick.

The original recipe has the dough sit for at least 6 hours, but I didn’t really want any sourdough flavor in these crackers, so I baked them right away and it’s exactly what I wanted for a cracker flavor: savory, buttery, a tiny bit cheesy, and crispy.

So tasty! I enjoyed them today topped with my fermented honey cranberries.

Peace and love,

Kristan

Leftover Nut Milk Pulp Breakfast Bars

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Combat food waste! I need to improve in this area most definitely, but feel I am getting better and experimenting even more in the kitchen.

Leftover nut milk pulp can add up quickly. I’ve made brownies before, which are amazing, but I like change as well.

My goal here was also to use only one pan. Yes, for mixing and for baking. Success!

Ingredients:

  • Leftover pulp: 1 – 1.5 cups
  • Oats: 1/2 cup
  • 1 egg
  • Chocolate chips: 1/2 cup
  • Hemp hearts: 1/4 cup
  • Peanut butter: 1/3 cup (that’s all I had, but it would have been nicer with more)
  • Cacao nibs: whatever was on hand which was about 2 TBS
  • Maple syrup: 1/4 cup

Stir all together and press into the pan.

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Bake at 350F for about 20 – 30 minutes.

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These were pretty good. I ate them for breakfast and for snacks. They were still quite moist, which was interesting. I’d make them again, but I would make sure to add more oats or flour, or squeeze the nut pulp more, or add in a bit of coconut oil. But I am happy to have avoided at least a little bit of food waste!

Peace and love,

Kristan