Cheesy Oat & Scallion Scones

What’s this? A baked good that’s not sourdough?
I recently acquired a container of cottage cheese from a discount store that was pushing the limits of its expiration date… it turned out to still be just fine, even a week and a half later, but more piquant than I found enjoyable to eat straight. I conspired to bake it into something, and found an intriguing recipe for “Savory Scallion & Cheese Scones” from Faith of an edible mosaic. We happened to dig out a bunch of scallions from a bed we were clearing for planting the next morning… clearly meant to be. It took me until now to finally find the opportunity to whip up a batch to enjoy. Since I am so reluctant to use white flour more than I have to, am almost out of whole wheat flour, and our new intern tries to avoid gluten, I experimented with blending oats into the batter to replace much of the flour. Worked better than I dared to hope, fluffy and delicious! I know what I’ll be making as soon as I can procure more cottage cheese!

Cheesy Oat & Scallion Scones

1 cup cottage cheese
1/4 cup water (or milk of your choice if you have and want it)
1 1/2 cups rolled oats (or oat flour if you have it)
1 cup all-purpose flour (can be gluten-free mix, of course)
1 tablespoon baking powder
3/4 teaspoon salt
1/3 cup cold coconut oil (or butter if you have and want it)
3-6 scallions, finely sliced (both green and white parts)

Combine cottage cheese and water in a blender, then gradually stir and blend in the oats to form a thick batter. (If you have a food processor, you could grind the oats into a flour ahead of time and simply combine with the remaining dry ingredients instead.) Combine together the flour, baking powder, and salt, then cut in the coconut oil or butter. Incorporate the liquid to form a firm ball of dough. If possible, refrigerate for several hours or overnight — if you are in a hurry, you can place it in the freezer for 10 minutes to quickly chill the dough. Then press out into a disk and roll out on a lightly floured surface to about 3/4 inch thick. Cut out scones (I used a glass), then gather up scraps, roll out and cut again, and so on. Meanwhile, preheat oven to 425F and grease a cookie sheet, then bake for 14-16 minutes, until puffed and lightly golden. Equally great warm off the pan or cooled… can’t speak to their keeping quality since they all were devoured within a few hours!

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Sweet Beet Pie

Happened to have our first work-night potluck on a dear Borner Farm friend’s birthday, so it was the perfect opportunity to make a special dessert in her honor! Seemed particularly fitting since she was the one who first introduced me to this tradition of birthday baking from afar, along with the surprising marvel of turnip pie. The turnips have only just poked their tiny seed leaves into the world, so I made use of some over-wintered beets I salvaged from the greenhouse instead. Made for a delightful treat, looking and tasting almost exactly like a pumpkin pie, with just the faintest hint of beet essence. By the time I was finished spreading the last load of mulch and putting away tools, most of the pie had been devoured and, alas, I had failed to capture its beauty in a picture first.

Thanks to the Love Beets blog for the assurance that making a “Spiced Beet Cake” wasn’t a crazy, untested idea… though since I don’t have a kitchen scale (or the patience to use one), I ended up using the turnip pie recipe for reference instead, pretty much just swapping out the turnips for beets. I baked it in a sourdough crust, this time using a full 3/4 cup of all-purpose flour rather than mixing other flours… most successful version yet! Didn’t have a food processor to puree the cooked beets, just a blender, so I chopped them small, then gradually stirred them into the other ingredients and blended together — simpler than I expected to make a smooth filling.

Definitely will be making this again the next time I have an abundance of beets, a crowd to feed, and can squeeze it into my schedule!

Sweet Beet Pie

Single pie crust (my favorite is a sourdough crust)
3 eggs
2/3 cup sugar or sweetener of your choice
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 tablespoon finely minced fresh ginger (or maybe a teaspoon ground ginger)
1/2 teaspoon cardamom
1 cup milk of choice (I used 1/3 cup yogurt + 2/3 cup water)
2 cups pureed beets

Roll out pie crust and line a greased pie plate with it, then chill while you combine together the filling until smooth. Preheat oven to 425F, pour filling in pan, place over a baking sheet to catch any possible drips, and bake for 15 minutes. Reduce heat to 350F and bake an additional 40-45 minutes, until a knife inserted into center comes out clean. Let cool and enjoy!

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Celebrating Spring in a Salad Bowl

We’re right at the brink of May, and already the weather is creeping up past 80 degrees. Hard to feel motivated to light the stove and heat up the RV even more. Thankfully, it has still been cool enough first thing in the morning to do a little cooking ahead, and I have an abundance of spring’s finest vegetables to enjoy!

Here’s a taste:

For Saturday’s lunch, I topped a giant bowl of spinach with chopped raw asparagus, a few stalks of rhubarb, chopped and blanched for about 4 minutes in boiling water, a boiled egg, sliced in half, and edible flowers, tossed with a drizzle of olive oil and a splash of apple cider vinegar. Oh, and a few of my over-salted, over-baked first batch of sourdough crackers, crushed on top as surprisingly good croutons.

Then, the next day, I threw together a rice bowl with raw asparagus, pea tips (from the cover crop), sautéed spinach and garlic, minced ginger, miso, and sesame seeds.

Spring on a farm sure is pretty magical… and delicious!

Posted in Garden Originals, Gluten Free, Low Carb, Quick and easy, Salads and Pilafs | Tagged , , , , , , , | Leave a comment