1 large onion, chopped
2 carrots, chopped
1 pint mushrooms, chopped
1 bulb garlic, smashed and minced
1 celeriac, chopped
Juice of one lemon
1 lbs white fish such as haddock or sea bass
1 pint of chicken bone broth
1 tbsp dried dill
2 tbsp butter
1 tsp Dr. Cowan’s Garden Leek Powder
Salt and pepper to taste
I find one of the biggest blessings of summer is the availability of fresh fruit and vegetables. Whether perusing a farmer’s market, local farm stand or nearby orchard, it’s inspiring to see what’s growing locally, and then deciding what I’m going to preserve. The month of July is a bountiful one, with gardens growing a plethora of veggies, and orchards offering their first fruits. Here in Michigan, we grow some of the highest quality cherries available, and this blog will be focused on what to do with the cherries that we’ve picked.
We are all accustomed to the idea of preparing food in advance. My freezer is stuffed with bones for making bone broth, already prepared meals that I’ve forgotten about, and dubious looking ice cubes. Other less suspicious items include frozen trays of butter balls, made with ashitaba, wild ramp, and salt and pepper. The seasoning changes slightly depending on what I’m cooking, but on the whole, it’s a basic seasoning I use for simple dishes like rice or scrambled eggs.