Mid-September already - can you believe it? My cherry tomatoes (yes, they’re fruit!) are still hanging on, plums are abundant in farm shops, and I'm sure preserves are bubbling away in kitchens everywhere.
Spot the black-and-white cat in my parents' tomato patch
My parents’ garden is overflowing, and next weekend we’re heading over (likely roped into helping with the jars!) before sneaking off for a few days in Transylvania.
Preserving the Season 🍅🐱 I couldn’t resist sharing this photo from my parents’ tomato patch - spot the cat hiding between the rows! They’re already planning to turn the last of their green tomatoes into a naturally fermented batch (waste not). You can use underripe or just-not-quite-ready tomatoes for this recipe - it works beautifully.
Soup Sneak Peek 🥄 Speaking of tomatoes, I’ve been testing a silky soup that’s sweet, savory, and full of depth. There’s one secret gut-loving ingredient I can’t wait to share…if you are patient enough 😉. Full recipe coming soon. But if you're into sourdough baking, I shared my brown sourdough recipe (tips and baking schedule included), because you need a flavorful bread to dip in.
A Slice of Sweetness 🍰 I have a real obsession with plums, I love their sticky jammy goodness. And those deep purple skins are where a lot of the good stuff lives (anthocyanins - those antioxidant pigments). So this week I baked them into a cake with toasted almonds, very much like my apricot cake (but dare I say, better?). Perfect with a coffee (or tea) if you’ve got a few plums left in your fruit bowl.
Purple fruits like plums help diversify your plant colors and polyphenols
And... you guessed it! I made croutons with my brown sourdough, because not all bread is created equal. Relax, though, it's totally fine to buy sourdough if you're not ready to bake your own (go to my Instagram post for tips and what to look for).
Quick question Now with the summer firmly out the door, do you switch your cooking repertoire? Hit reply - I’d love to know what dishes make it into your autumn rotation (and I’ll share a few easy ways to give them a gut-friendly boost). Or just reply with anything you'd like to see me making!
