Tag Archives: food

Uses for Young Maple Flower

It is that time in the spring that tender green flowers are emerging from the buds of what I like to refer to as The Maple Syrup Tree.

Added whole into a stew at the very end will barely cook the buds, which mean they keep a bright colour and retain a little crunch.

This morning I added them to a breakfast bowl of oranges, roasted almonds, and cream top yogurt.

Ingredients:

700ml/medium container of a Thai coconut-base pre-made soup

700 ml broth

1 can coconut milk

1.5 cups rice

200 ml water

Salt & pepper to taste

Instructions:

Simmer all ingredients for at least 1 hour. Remove lid to thicken.

Yum yum. Many tins for the freezer

Cook 2 cups of rice, then cool.
Sautée in butter: 3 grated carrots, 3 minced onion, 6 cloves crushed garlic, chopped Asian greens, then cool.
Assemble filling by mixing 2lbs ground beef, the sautéed stuff, the cooked rice, 2 eggs, 2 cups of tomato sauce, chopped fresh tomato, spices, salt.
Core and blanche cabbage
Prep containers by “greasing” the bottoms with tomato sauce.
Roll that bizniss and don’t stop till you get enough
Seal tight & freeze!
To make: thaw for half a day, then put into 350 oven for 1.5 hours.

A one-page sample sourdough routine for 2 loaves using a close cast iron pot for baking in. I adapted it from Emma Christensen’s interpretation of Chad Robertson‘s recipe in Tartine Book No. 3.

Here is the