|Paradise Springs, Kettle Moraine South|
|Hiking around Rice Lake, Kettle Moraine South|
|Finding geometry in nature, Rice Lake|
|Hiking at Devil's Lake|
|Daddy Ben, V, and our friends up ahead|
|Are we still in Wisconsin?|
|Canoes and boats on Devil's Lake on a glorious Saturday|
|The campfire viewed from inside the tent|
I'm finding little pockets of time to work on more creative snacks and tried this recipe yesterday from the current copy of Taproot magazine on which I'm catching up. Had originally planned to make them for our camping trip, but gave myself a break as last week ended up busier than originally planned.
Coconut Date Bon Bons
Makes a couple dozen tiny bon bons.
My little one gave this treat a very honest try (twice!), but still decided she didn't like them. I believe it was the orange zest, which can be pretty intense for a young palate. My husband said they tasted like the holidays. I finally had a chance to use the precious pecans I bought at a roadside stand on our SC trip. I also used South River brand chickpea miso I found at our co-op; it's a good alternative to a soy-based miso if you have dietary limitations. And if no one else decides to love them, I'll eat all these little goodies myself.
3/4 c. pecans, toasted
1 orange, zest only
1/2 c. pitted dates, chopped
Pinch of sea salt
3/4 t. cinnamon
1 t. white miso
1 T. maple syrup
1/4 c. shredded coconut
Put toasted nuts, zest, dates, salt, cinnamon, miso, and maple syrup in food processor. Pulse until you have an even mealy texture. Remove food processor blade. Scoop and roll mixture into 1-inch balls (I made mine half the size.) Spread coconut on a plate and roll each ball in the coconut, covering each one evenly. Serve leftover orange sections from the zested orange with the bon bons.
And though I've felt like I haven't done nearly as much canning as last season, I've realized that late summer/fall is a much more motivating time for me to preserve food. I don't know if it's the sudden realization that our fresh, local food will soon be a distant memory or that there are more fun things, in my opinion, to preserve this time of year: tomatoes, carrots (pickled), beets (pickled), green tomatoes (sauced and frozen). Last night I tested yet another of Marisa McClellan's fabulous recipes from Food in Jars. Can't wait to sample her Lemony Pickled Cauliflower after a few weeks of marinating in a brine with fresh lemons and whole spices. Yum!
|I love using whole spices in every way possible.|
|Reminds me of the variety pack of cheesy and regular popcorn|
|Lemony Pickled Cauliflower|
|Stopping to "smell the roses" (rather, check out something|
super gross on the forest floor.)