Walnuts!
When I lived in Eugene in the 1970s we were delighted to find English walnut trees growing everywhere. On every block you could find a tree with lots of walnuts under it for the taking. I visited Eugene last week and gathered some walnuts under a tree. These are for Theresie!

Lemon Marmalade

LEMON MARMALADE
· Use organic lemons, if you will.
· Cut the peel off of the lemon (s) in strips.  Try to get just the yellow part.
· Julienne the peel strips into thin pieces.
· Remove as much of the white pith as you can from the rest of the lemon (s).
· Slice the lemon bodies into thin slices (1/8").
· Put the lemon bits in a saucepan; for every 1 cup of lemon peel and slices, add 1 cup of water.
· Leave the lemon and water mixture to stand for 4 hours or overnight.
· Bring the mixture to a boil. Simmer, covered for 30 minutes.
· Add 1 cup of sugar per 1 cup of lemon / water mixture.
· Bring back to a boil. Be careful & keep heat low, since it will probably try to bubble up furiously.
· Simmer, stirring, another 30 minutes, with the lid off. I used a silicone spatula to stir down the sides.
· Test the marmalade: Put a little of the mixture into a cup and chill the cup in the freeze or in a cool water bath. If it is still real runny, cook it a little longer. Be careful not to scorch the marmalade.
· (If you want a very firm marmalade, you might want to add a little bit of liquid pectin - follow instructions on the package)

Torsk

No Photo! ( we ate it before I could take a picture)
In the 70s I found a recipe that Liv Ullman posted in a magazine, for what she called "Torsk, Noregian codfish casserole". It is just whitefish filets laid in a baking pan with tomatoes and green onions on top. I used frozen sole from TJs, with garden tomatoes and garden herbs strewn on top: garden celery, green onions, marjoram, parsley. Baked at 400° for about 15 minutes (until flakey.) Served with hot pearl rice.

Green Tomato Time!!

GREEN TOMATO RATATOUILLE:

This is how I made it:
I used 3 onions, peeled and chopped, about 3 pounds of green tomatoes chopped, and 1 whole head of garlic, peeled and sliced. I also added some red tomatoes. Roast in large roasting pan with oil until caramelized and soft. Add chopped fresh herbs: marjoram, garden celery, parsley, mint, thyme return to oven and roast 5 - 10 minutes more.

Orange Ginger Honey Marmalade

what to do with a big fat home grown orange from Steve & Carlos's tree in Rockridge:

This is from one orange!
For 1 orange, I used 1/4 cup honey, 1 T minced candied ginger, 2 T lemon juice, 1/4 cup water.
Remove & julienne peel. Remove & discard white pith. Slice orange flesh. Cook until clear and thick (low heat, about 30 minutes).

Baby Squash, Spinach Soup, Soft Boilt Egg

I pulled up all the remaining squash vines from the garden, and took off all the baby squashes and blossoms, including teeny tiny little fetal ones! Sautted them in a little olive oil and garlic, and set them on some spinach soup from the freezer that I had made a while ago. Topped with a soft boilt egg, cut lengthwise and spooned from the shell. A nice lunch on a sunny October afternoon!

Quince Paste & Hazelnut Crackers

Quince paste, hazelnut crackers, Spanish cheese

HAZELNUT CRACKERS
1/2 cup hazelnuts
1/2 tsp yeast
1/4 cup warmish water
1/2 tsp. sugar
3/4 cup wholewheat pastry flour
1/4 cup gluten flour
1/2 cup AP flour
3/4 tsp. salt
6 T unsalted butter

· Slice the hazelnuts with a sharp knife.
· Toast the hazelnuts on a sheet in a 350° oven until slightly browned and fragrant.
· "Start" the yeast and the water in a cup.
· Whisk together the flours and the salt.
· Cut the butter into the flour, making a crumbly mixture, using a fork or fingers.
· Stir in the hazelnuts.
· Add the yeast/water a little at a time, until the dough just forms a ball.
· You may not need all the water, or you might need to add a little more.
· Divide the dough into 2 or 3 pieces.
· Roll the dough out as thinly as possible on a floured surface. (I used wax paper)
· Sprinkle sea salt on top. You could use water or egg wash to make it stick.
· Cut into cracker shapes. I used a ravioli wheel that has a curly edge.
· Prick the crackers all over with a fork.
· Place the crackers on a baking sheet and bake at 375° for about 10 minutes.
· Baking time might vary, based on the thickness of the crackers, etc.

QUINCE PASTE
Ripe quinces
Sugar
Water
·For every pound of quince, you will need approximately 3/4 cup sugar and 1/4 cup water.
·Make sure the quinces are ripe - let them stand on the counter until they are yellow and smell heavenly.
·Put the quinces in a sinkful of cool water and gently rub off the fuzz with a cloth or a soft brush.
·Cut up, peel, and core the quince, placing the pieces in a saucepan with the water and sugar.
·Cook over medium-low heat, stirring often, until the quince is soft.
Run the cooked quince through a food mill or puree in a food processor.
Return to the saucepan and cook, stirring, over low heat, until it is deep red and thick.
·Spread the paste in a prepared pan, with parchment on the bottom (you could use oil).
·Allow the quince paste to cool.
·Serve in thin slices on crackers with with Manchego cheese.