A Year (and then some) of Brooklyn Forager

As I have collected more of them, birthdays and anniversaries pass with less and less fuss. One thing, however, doesn't change. The best part about a birthday is cake for breakfast in the days that follow.

The actual first Blog-iversary was a couple of days ago, and though I didn't get the post out in time, I am still enjoying the cake that I made to mark this special day. I whipped up a very interesting and surprisingly special lime yogurt cake with raspberry sauce from smitten kitchen. (This will show up again on our table in many variations.)

The limes are certainly not local (although they may have been organic) and the yogurt was big organic. I like to think I kept it Brooklyn Forager-style by using hand-picked raspberries from Vermont (my in-laws' harvest has been very good to us) in the amazingly bright and tart and tasty sauce. And, of course, the mint garnish is from our own little urban terrace garden.

In the next year of Brooklyn Forager, I hope to take more advantage of our great farmers' markets in Brooklyn, forage in other Brooklyn hotspots, learn a lot more about urban gardening and farming and homesteading, and doing a lot more preserving at home.

Thanks for following along and I look forward to more adventures!

A Scallion Grows in Brooklyn

I know.  I know.  The whole whatever you're growing grows in Brooklyn joke gets pretty overused.  But it's true! It's garden time in Brooklyn and though the actual planning and garden work is chiefly my husband's domain, I stick my nose in there when it comes to garden design and requests for ingredients for our kitchen.

After reading a recent Re-Nest post about how easy it is to start scallions for your garden reminded me of my friend B-Side's scallion experiment, I knew the universe was calling out to me to get my own scallions on.  I've got a lot of scallions in the kitchen right now, so it seems like a great time to get some bulbs in a jar.  We're not quite ready for planting yet, but these suckers will be ready soon.

The scallions you see above are the end of the last bunch I had.  I'll be adding some more stems after tonight's dinner.  I'll keep you posted!