Sometimes I wish there were a magic portal from my home to The Juniper Spoon kitchen. This was one of those times. On Saturday, while I was at home making myself a peanut butter sandwich at my kitchen counter, Lali was preparing an extraordinary Syrian dinner for the Wabash Center. She sent me these photos: Syrian moussaka made from Juniper-grown eggplant and zucchini, tomatoes, onions, and potatoes. Silver Valley Farm leg of lamb with Dan Rogers' red wine vinegar ("Daniger") & Christopher Farm garlic. Butternut squash from Farm Valentino. I could only imagine the aroma of sweet Middle Eastern spices floating through The Juniper Spoon. Cardamom? Nutmeg? Allspice? Where IS that portal?? Later that night, I was surprised by a knock at my door. Lali had materialized on my threshold with a tray of what little was left over from the event and handed it to me to try. And yes, it tasted as good as it looks. Better even. Magic! Libby Pinkerton, Office Manager
Pickled Red Onions.
Sweet Pickled Carrots
Over here we have been deep in the winters chill. The gardens last harvest was filled with root vegetables and other goodness. In the kitchen we have spent the week creating jars of pickled goodness that we can use as toppings on our appetizers and entrees. They also go well on salads and breakfast eggs.