Yes, we play with our food. This is the test kitchen and that is what we need to do so in the summer we can use our time to produce all the new yummies and the crops get harvested.
Imagine, if you will, 50 baggies of various dried fruits and vegetables from the 2015 harvest. They need to be analyzed for various recipes to be processed for your epicurean delight this summer and beyond.
Today, Jana, Graham and I
played worked diligently combining dehydrated fruits to make a snack mix. We decided we will offer two different mixes. One will include all those luscious berries that ripen early in the season: strawberries, raspberries, marionberries, and then the blueberries and the blackberries. We’ll call that mix Berry Local. The other mix will include apples, pears, peaches, hunks of fruit leather made from our raspberry-lemongrass syrup fruits after they are pressed and others made from grapes after they are pressed. Also added some roasted pumpkin seeds to that one. That medley will be the Taste of Sunshine, a way you can enjoy summer all year long.
Those combos were easy and needed nothing much more than careful mixing in a ratio that enhances the sweet while providing a snack without added sugar that can also be used for baking muffins or in breakfast cereal or smoothies or even on ice cream.
Then we turned to the vegetables. I dried quite a bit last summer for this test kitchen phase: carrots, zucchini, tomatoes, beets and celery. (We decided not to include the celery but that will make it into the soup mixes, so more on that later.) Carefully weighing each veggie we tried to balance the mixture not only for the wonderful colors but the strength of flavor. Zucchini, for example, is a mild veggie, so it can be added in more bulk to provide more mouth chewiness. Beets, on the other hand, are very sweet and need to be added in a small quantity.
We then decide to enhance the veggie blends with spice and herb mixes. I had been given samples of about 10 different kinds of spice mixes when I attended the Fancy Food show in San Francisco in January. We narrowed it down to two: one with citrus notes of lemon and the other with a bit more tangy spice that hints at a bit of warmth without being hot. We think you’ll like it.
Now you just have to wait until the summer harvest for these mixes to start being offered. They will be great for snacking at home, at work, or on a hike or camping.