Roll out dough as thinly as possible onto the back of a greased baking pan (or on top of parchment paper over the pan). Be sure to add flour or ground nuts or oats to the outside of dough while rolling it to avoid sticking. (Cut into cracker squares now if desired; I just brake mine up by hand after baking.) Brush on olive oil and sprinkle with ground fennel, marjoram, and sea salt.

Bake at 300-350 degrees. Check after 10-15 minutes to see if most of the water has evaporated or the crackers have reached a desired texture (it may take more like a 1/2 hour to get to this, it all depends on how thick the dough is). If the dough is not rolled evenly, or your oven doesn't bake evenly, you may want to cut off the outside edges as they start to brown and return the rest to the oven. One pan makes about a dozen crackers.

Earth and Sea: Mediterranean Beet Spread

4-5 small/medium beets, cut into eighths (GE Farm, Long Island)

1 small onion (sliced into moons) (GE Farm, Long Island)

2 cloves of garlic (chopped into a few large pieces) (NY State)

Olive oil (first cold pressed)

Sea salt (the more colorful, the better)

Dill (GE Farm, Long Island)

1/3 cup white or mellow miso (homemade with koji from South River Miso, MA)

Juice of 1 to 1.5 lemons

1 tbsp tahini

Toss beets, onion, and garlic in olive oil and sea salt and put in a glass or ceramic bowl with a lid. Roast beets, onion, and garlic: the slower/lower temperature, the better. You could bake it in the oven at 200 to 300 degrees for 1-3 hours, or until beets, onion, and garlic are soft (slow roasting at lower temperatures helps keep the onion and garlic especially from burning). When finished, remove from oven and let cool. Add the cooled veggies and juices to a blender or food processor with the lemon juice, dill (to taste, about 5-6 sprigs), miso, and tahini. Blend until smooth. (You may need to add a little water to get things moving if the lemon juice isn't enough, but only add a little at a time so it doesn't become too liquidy.) Serve immediately, or let the flavors meld in the fridge overnight. (You may want more salt depending on how salty your miso is, but you will be better able to taste the flavors after they've had time to sit together. The same might be said of people too:) Makes about 2 cups.

Naked Fried Squash Blossoms with Almond Cheese

5 squash blossoms (the bigger male ones, freshly picked or purchased, stamen removed)
(my garden, Long Island)

A handful of almonds

Juice of 1 lemon

Parsley (GE Farm, Long Island)

Sea Salt (the more colorful, the better)

Sesame oil (cold pressed, a good oil for withstanding higher frying temperatures)

Blend almonds until finely ground. Blend in lemon juice, a few sprigs of parsley, and sea salt. Stuff blossoms with the paste, and fry in heated oil on stove top. Watch and turn frequently so they don't stick to the pan and get crisp all over. Enjoy!

2 peaches (sliced or cubed)

(NY State)

A handful of blueberries
(GE Farm, Long Island)

1/4–1/2 cup almonds

2-3 tbsp flax seeds

1/2 cup coconut milk
(with as few additives as possible)

1 tbsp raw honey (NY State)

1/2 tsp ground ginger

(Organic, by Frontier)

1/2 tsp fennel seeds
(Organic, by Frontier)

Mix coconut milk, ginger, fennel seeds, and raw honey in a bowl until well combined (honey and spices can be added to taste; you can use more coconut milk for a more milk-and-cereal-like consistency). I had also hoped to add a tablespoon of tahini to this mixture when I dreamed it up before bed last night, but alas I forgot about it when I made it in the morning (do try it and let me know how it tastes!). Toss peaches and blueberries in mixture. Grind flax seeds in a blender or coffee grinder. Add or blend almonds separately and mix with flax seeds. Pour over fruit and coconut milk mixture. Enjoy slowly to savor this extraordinary blend of flavors!

© 2009, Kristy Bredin

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