My silly iMac has been acting up for several months. It stored any emails with attachments in the Outbox instead of sending them, and it “lost”  a day’s photo shoot of harvests and what I made with my harvests. This morning, I accidentally fixed my computer, you know, the turn it off, turn it on, enter in whatever passwords it asks for. Bingo, over 40 emails magically sent themselves, and my lost harvest photos appeared in Aperture. A miracle! So here are a couple of things I made recently with my harvests.

This is our last butternut from the fall harvest of 2014. They stored very well, with no rotting this year.

Half of this butternut went into a Butternut-Kale-Feta Cheese dish that I kind of made up as I went along. I got the general idea from a recipe from Fitness Magazine.

BUTTERNUT, KALE, and FETA CHEESE with cranberries and pecans

2 T Meyer lemon olive oil

half a large butternut squash, peeled, seeded, and cut into 3/4 inch cubes

1 large onion, diced

1 T chopped garlic

6 oz kale, stems removed and cut into 1/2 inch slices

zest of one Meyer lemon

juice of one Meyer lemon

1/4 C dried orange flavored cranberries

1/4 C pecans broken into large pieces

1/4 cubed Feta cheese

Saute butternut, onion and garlic in oil until squash is lightly browned, about 5-10 minutes. Add kale and lemon juice plus zest and cook until kale is wilted, about 5-7 minutes. Add cranberries and pecans, and heat for 2-3 minutes.  Add Feta cheese, toss, and serve hot. Makes about 4 servings.

The butternut-kale dish is on the left. The white pizza with arugula and prosciutto is on the right.

WHITE PIZZA WITH ARUGULA AND PROSCIUTTO

Dough:

1 C Killian Red Irish Beer

1 T melted butter or oil

1 tsp salt

2 T sugar

2 C bread flour

3/4 C whole wheat flour

1 T yeast

Add ingredients to bread machine and set machine on “dough” cycle. It takes about 2 hours to make the dough. When it is ready, turn dough out onto a floured board and roll into a 12-14 circle to fit your circular pizza pan. Put the dough onto the greased pizza pan and turn up the edges. Let the dough rise for an additional 15-20 minutes. Heat oven to 450 degrees F and bake the crust for 8 minutes while you prepare the topping.

Topping 1:

2 T olive oil

1 T chopped garlic

1 tsp fresh chopped rosemary

1/2 tsp salt

Combine these ingredients and spread on the pizza dough after it has baked for 8 minutes. Then add cheeses.

1 C ricotta cheese

1 C shredded mozzarella cheese

Spread the ricotta cheese over the olive oil, then sprinkle on the mozzarella cheese. Return to oven to bake for about 7-10 more minutes until mozzarella is slightly browned and bubbly. While it is baking, prepare topping 2, the arugula-prosciutto mix.

Topping 2:

2 T olive oil

juice and zest of half a Meyer lemon

1 large shallot, thinly sliced

Mix these ingredients to form a dressing.

about 4-6 oz arugula, washed and sliced thinly

2 oz cilantro, chopped

2 oz thinly sliced prosciutto

1/4 to 1/2 C shaved Parmesan cheese

Mix the cilantro, arugula and prosciutto. Mix in dressing. Spread over the pizza after it has finished baking. Top with shaved Parmesan cheese. Slice and serve.

Finished White Pizza with Arugula and Prosciutto

Arg, I can’t believe it. My computer posted the draft instead of the finished blog post. Here is what was missing from the 11 am post.

This is my entire harvest of Valencia oranges: three of them. One went into a Moroccan Orange Cake.

MOROCCAN ORANGE CAKE

4 eggs

1 1/2 C sugar

1/2 C melted butter, cooled to room temp

2C flour

4 tsp baking powder

1/2 tsp salt

juice from one large orange, about 1/2 C

zest from one orange (use a microplane grater)

1 tsp vanilla

Preheat oven to 350 degrees F. Oil and flour a bundt pan. Beat eggs and sugar together, add melted butter and continue to beat. Stir in the flour, baking powder and salt. Add orange juice, zest, and vanilla and beat until smooth. Pour into bundt pan and bake at 350 for 40 minutes. Allow cake to cool for about 10 minutes, and turn out onto a plate.

Moroccan Orange Cake

I have a couple more harvest photos from a couple of weeks ago.

We are getting a lot of limes, and have given some away and donated some to our local food bank. The lime harvest is finally slowing down and next year’s crop is setting fruit.

Our garden produces green onions year round. This is almost the last of our bell peppers that set fruit in 2014. The peppers overwintered during our really warm 2014-2015 winter, and are about to flower again.

That kind of brings us up to date.