It doesn’t take long to get addicted to the flavor of carob. Taste it once and you’re hooked. And if you’re lucky enough to live where carob trees grow, making your own powder is easy to do at home. It takes a little time, but it’s not difficult, and the flavor and smell of fresh carob make it all worthwhile….
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Every year for my birthday, my pal Cayce sends me a box of Meyer lemons, foraged from her Bay Area neighborhood. What a great gift! This year I’ve been using them to perfect a lemon bar recipe. But it’s no ordinary lemon bar. This lemon bar has lavender baked into the shortbread crust.
I realize I’ve been less active here lately, but it’s just a temporary setback, I promise. My winter project is a big one, and it’s almost ready to launch. For now, check out the photo for a behind the scenes peek at The Backyard Forager.
I’m not sure how to categorize this recipe. It’s a little bit sweet, a little bit savory, it’s the size of a muffin and the texture of a sponge cake, it’s moist, it’s herbal, it’s terrific dunked in coffee or tea. Mugwort steamed buns can be served for breakfast, lunch, or dinner, and any snacking opportunity in between.
This was a great year for stone fruits in Santa Fe, and I harvested a lot of plums both from street trees and in the wild. Most people don’t seem to realize that the purple-leaf plums planted as landscape trees produce very tasty fruit. Maybe they don’t see the plums, because the color of the fruit blends in with the…
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