You might think from the title of this post that I’ve been thinking a lot about sweets lately. You’d be right. Maybe its the stress of my end-of-term project deadline or just the is-it-or-isn’t-it-Spring-yet weather we’ve been having lately, but regular food hasn’t really been exciting me these days. Sweets are much more interesting, and always in season.
As such, most of the veg you see above are actually destined for a cake. That’s right – I’ve wanted to try an extra-vegetably riff on carrot cake for a while now, inspired by this Harvest Cake recipe from The Kitchn. I figure that carrots, parsnip, and beetroot will give an interesting earthy flavour to my favourite treat, and make use of winter’s root vegetables while we’ve still got’em.
The market is positively teeming with purple sprouting broccoli these days, and luckily I love the stuff. I usually use it in a pasta dish of some sort, but I’m thinking that this salad of sprouting, potatoes, and feta sounds pretty good, too.
And the muffin? Given to me free as I wandered home from the market, a tasty advertising initiative from the new estate agent in town. Sorry, I don’t have a house to sell, but I do like them blueberries.