By Amanda Paa – Updated May 17, 2020
The weather may be a bit cooler, but summer doesn’t officially end until September 21st. As I mentioned in my last post, there’s a beautiful collision of summer and fall happening right in front of eyes at the market. So before I start recommending you eat winter squash for every meal of the day, here are some of my photos and ideas of the five recipes you should make before the leaves start to fly:
1. Black Rice Noodles with Broccoli and Sesame Ginger Sauce from Relishing It | I picked up these funky, gluten-freeLotus Foods Black Rice Noodles from my co-op (Whole Foods also carries them) without knowing what to make with them and like a recipe fairy, Laurie posted this fantastic dish just a few days later. As with all her recipes, this one is full of flavor and market fresh ingredients. I loved it! To make it gluten-free, I used tamari instead of soy and omitted the hoisin sauce. Then I added more fresh ginger and rice vinegar to replace the “oomph” that might have been lost from my substitutions. (picture above)
2. Your favorite burger + a glass of dry rose’ | This summer I tried alpaca meat for the first time after getting to know a local purveyor. It tastes similar to pork, no gamey taste all, and is even leaner than bison. These burgers were stuffed with Big Woods Blue from my cheese CSA (yes, you heard right – delicious, artisan cheese for every month) and topped with garlic chive pesto for one amazing juicy lucy. I’ll be making them again, this time with basil pesto, which I’ll freeze the excess into ice cubes for use throughout the winter.
3. Avocado and Zucchini Butter Toast | I’d surely pay $4 for this slice of heaven at one of those fancy toast bars. The “Genius Recipes” column of Food 52 is one of my favorites for new ideas and this zucchini butter intrigued me from the moment I read “its simpler than you’d ever think, and tastes richer than any vegetable has a right to” Boy were they right. It reminds me of how amazing caramelized onions are, deep with flavor and a silkyness that can only be achieved by cooking out the water. I used a mix of grated zucchini and yellow summer squash, but any type of summer squash will work.
4. Farmers Market Cornbread from The Bojon Gourmet | Alanna posted this recipe and I put it on my “to make” list immediately. You must hop over and gush at her photos, I’m amazed every time I read a new post. This gluten-free cornbread recipe is hearty enough to be dinner, (I actually ate for breakfast, lunch and dinner because it was so good), completely perfect, embracing everything that summer has to offer. Fresh corn, heirloom tomatoes, peppers and onions – all baked into the best cornbread I’ve ever tasted. You must make this.
5. Zucchini Noodles with Blistered Tomatoes & Olive Tapenade | While writing Smitten with Squash, I experimented with quite a few “zoodle” recipes. Two others made the book, but this one came on such a whim that I never got around to writing the recipe for it. It comes together within 5 minutes thanks to an inexpensive julienne peeler and pre-made olive tapenade. I can’t stress enough how delicious this is, with just the right amount of salty to go with the slightly sweet and clean zucchini.
To make the blistered tomatoes, throw a handful of the beauties into a hot pan with about two teaspoons of olive oil and salt. Cook them over high heat for about 5 minutes, until they start to sizzle and pop. Shake the pan often to keep them moving and when they’ve broken down and squidgy, remove them when the heat and toss them with a little more salt and a pinch ofpepper. Add them to a heaping pile of zucchini noodles, stir in a dollop of olive tapenade, and garnish with fresh basil.
Enjoy this lovely weekend and if there are any recipes you suggest I make before summer ends, let me know in the comments below! And one other quick update, I added a few more book events for September and if you’re anticipating winter squash season as much as I am, you can purchase Smitten with Squash here for lots of inspiration.
FAQs
Do I have to feed my sourdough starter twice a day? No. You can scale back to once a day or even scale up to three times a day, whatever works for you and your schedule. I like to feed it at least once a day to keep it strong and ready for baking.
How long can sourdough starter stay in the fridge? ›
Warmer homes or frequent baking will require more frequent feeding (around every 12 hours), while colder homes every 24 hours. Storing your sourdough starter in the fridge will require feeding around once a week. It can, however, be stored up to two months in the fridge without being fed.
Can you buy sourdough starter? ›
You can purchase starter at King Arthur Flour company online. You will need to feed it, but it should be ready to use within a week. Do you have to discard a sourdough starter every time you feed it?
What happens if I dont feed my sourdough starter every day? ›
Don't worry — everything will be just fine. A sourdough starter is often likened to a pet, but unlike a puppy, if you forget to feed it when you're supposed to, nothing bad will happen. Because even though starters are technically alive, they're incredibly resilient.
What is the best flour to feed sourdough starter? ›
All-Purpose Flour: All-purpose flour, which is a blend of hard and soft wheat, is a popular choice for feeding sourdough starter. It provides a good balance of protein and starch, which promotes a healthy fermentation process. Bread Flour: Bread flour has a higher protein content compared to all-purpose flour.
When should I throw out my sourdough starter? ›
Typical signs of food spoilage and mold include pink, orange, or green colors, white fuzzy spots, or sometimes areas that are darker with white areas on top. If you see any of these signs, I would recommend throwing your starter away and creating a new one.
How many hours does it take sourdough starter to rise? ›
Let your starter rise at room temperature, ideally 75+ F (the warmer it is, the faster it will rise), until bubbly, active and double in size (2-12 hrs). When your starter is at peak height, it's ready to use. Eventually it will fall back down, and become inactive again. Then, you'll need to repeat the feeding process.
How long should a sourdough starter take? ›
Creating a healthy and vibrant sourdough starter can take anywhere from 7 to 14 days depending on several factors. The temperature of your kitchen is the most important factor to consider. Starters thrive in a warm environment, ideally around 75°F (24°C).
Can I leave my sourdough starter out overnight? ›
If your sourdough starter is new and less than a month old, it might not be able to survive very long without feeding. I wouldn't go more than 24 hours without feeding a very young sourdough starter (it may survive longer than this unfed however you will leave it open to the risk of mold).
Can you leave fed sourdough starter out overnight? ›
Can I leave my starter out overnight after feeding it? Yes, if you have just fed it. Since the night is rather long, feed it in a 1:4:4 ratio so that's not over fermented by the morning. If for example you use a 1:1:1 ratio, the starter would have peaked in the middle of the night, and collapse by the morning.
Sourdough starter can be stored on the counter or in the refrigerator. "If you're someone who bakes sourdough bread more than a couple of times a week, keep your starter in a cool, dry place. If you don't bake every week, keep it in the refrigerator," Pellegrinelli explains.
Is it cheaper to buy or make sourdough bread? ›
Yes it's cheaper to make your own sourdough at home, as oppose to buying it from a bakery. When you consider that sourdough is literally just flour, water and salt (including the sourdough culture), then depending on the type of flour you use, you could bake a loaf for as little as $1.
Is Panera sourdough made with starter? ›
While our business has expanded well beyond St. Louis since then, that same sourdough starter is still used in our iconic sourdough bread and the craft of baking bread fresh each day remains at the heart of Panera Bread.
Will a bakery sell sourdough starter? ›
If you want to purchase a starter, I would recommend: Asking at your local bakery (this is a good idea because the starter will be liquid so you don't have to hydrate it, and it will be a local starter). Purchase from a reputable baking company, rather than a random Etsy seller.
How long can sourdough starter go without feeding? ›
A starter stored in the fridge can be fed once a week. If you plan to use it often, you can store it for up to two months without feeding. When you want to use the starter again, remove it from the fridge for a few hours, then feed it every 12 hours for 36 hours before you make bread with it. Need a really long break?
How often should you feed a sourdough starter? ›
If you follow the above guidelines, I would recommend every 24 hours for the first week, then go to whatever your long-term breadmaking schedule is. If you bake every day, feed after making bread and leave it at room temperature. If every two days or longer, feed and put in the fridge.
How long can sourdough starter sit out without feeding? ›
As long as your kitchen isn't too warm (I'd say 78°F or higher) your starter/discard will be fine stored at room temperature for at least a few days without feeding. The flavor will get more acidic the longer it sits.
How long can you keep sourdough starter on the counter without feeding? ›
If your sourdough starter is new and less than a month old, it might not be able to survive very long without feeding. I wouldn't go more than 24 hours without feeding a very young sourdough starter (it may survive longer than this unfed however you will leave it open to the risk of mold).
2. Your favorite burger + a glass of dry rose’ | This summer I tried alpaca meat for the first time after getting to know a local purveyor. It tastes similar to pork, no gamey taste all, and is even leaner than bison. These burgers were stuffed with Big Woods Blue from my cheese CSA (yes, you heard right – delicious, artisan cheese for every month) and topped with garlic chive pesto for one amazing juicy lucy. I’ll be making them again, this time with basil pesto, which I’ll freeze the excess into ice cubes for use throughout the winter.
5. Zucchini Noodles with Blistered Tomatoes & Olive Tapenade | While writing Smitten with Squash, I experimented with quite a few “zoodle” recipes. Two others made the book, but this one came on such a whim that I never got around to writing the recipe for it. It comes together within 5 minutes thanks to an inexpensive julienne peeler and pre-made olive tapenade. I can’t stress enough how delicious this is, with just the right amount of salty to go with the slightly sweet and clean zucchini.