These are the two loaves of sourdough rye bread I baked over the weekend. Kris, I'm working on typing up the recipe, and will hopefully get it up later this week. The bread is very yummy, and has no added sugar or fat (except what I rub on the tops of the loaves after baking). I didn't buy enough rye flour, so my loaves came out a little heavier on the all-purpose flour. This recipe really needs about 1 1/4 lbs of rye flour (I only had about 3/4 lb).
First radishes from the garden this season. I've had trouble growing radishes before. This year I took extra efforts with them. I worked a bit of veggie fertilizer into the soil before planting the seeds. Then as soon as the seedlings were big enough to survive being moved, I thinned them, and put the displaced seedlings into bare spots. I think doing both things helped. Radishes don't usually size-up for me. Maybe our soil had been depleted?
I sliced the roots to add to the garden salad for dinner last night. And then with the green tops, I shredded them and added to the soup. A soup, salad and bread supper.
Soup was made from the chicken bones leftover from the night before, with the radish greens, tops of celery, pumpkin, canned green beans, barley and garden sage added to the broth and meat. The salad was a toss of lettuce from the garden, radishes and chive blossoms, dressed in homemade creamy vinaigrette. The creamy vinaigrette was simply chive blossom vinegar, oil, mayo, garlic granules, salt and pepper. And the bread, well that was this week's freebie at Fred Meyer. It was a white bread, which I don't care for. But I turned it into garlic toast.
So, all in all, a pretty frugal dinner, and no one left the table hungry, as there was plenty of everything.
