Turnip Report

I'm making my second batch of vegetable broth already -- oh my poor, crowded freezer! However, last year's frozen celery and parsley are being used up along with the saddest of the potatoes.

So far this year there's been "mild" saag, salad, cream of broccoli soup and cream of yellow squash soup. I'm hoping to make more chocolate beet muffins for this afternoon, after a lunch of fresh baked oatmeal bread with home made jam. I've also perfected a recipe for a small whole wheat no-knead sourdough loaf; let me know if you'd like some sourdough starter or more details on my recipes!

Edit to add:

Link to saag recipe and sourdough recipe below.


No Knead Sourdough

http://thestonesoup.com/blog/2010/10/rustic-sourdough-the-secret-to-making-amazing-bread-at-home-5-ingredients-simple-baking/

Mix:
~1 c sourdough starter
1 c wh. wht. flour
1 t salt

Add white flour until dough is a soft, sticky ball.

Let sit for 8-12 hours

Turn onto generously floured board and shape into loaf. Cover and let sit for ~30 minutes.

Meanwhile, preheat oven and small covered casserole to 450.

Sprinkle casserole bottom with corn meal. Do not shake the pan to spread the corn meal around -- it doesn't work.

Gently place loaf in pan with rough side up.

Bake 30 minutes at 450.

Remove lid, turn off heat, leave in oven 5 more minutes.

Cool 15 minutes.