Sorry for the lack of posts as of late; I just started a new job (!) as an Operations Intern at Hudson Valley Harvest, a company that distributes product from local farms to restaurants, grocery stores and other businesses (Google, Facebook, to name a couple).
Along with learning about the ins and outs of getting food from farm to table, I have been given the opportunity to take some of the bounty the Hudson Valley has to offer to create and photograph recipes for their official website and social media pages.
So prepare yourselves for some delicious recipes coming your way, beginning with a tasty recipe using foraged ramps.
If you’ve been reading this blog for a while (if you’re new, welcome!), you will know that I love matcha. Having previously posted brownie, pudding (chia and bread) and cookie recipes, treats made with this green tea powder is a match-a made in heaven. What you didn’t know is that I absolutely adore the pecan sticky bun found at Flour Bakery in Boston (There’s actually four bakeries, all owned by baking extraordinaire Joanne Chang). Anytime I am in Boston, I make sure I grab a sticky bun to bring home (well, probably only part of a sticky bun).
Not that I could ever improve upon this piece of pastry perfection, I tweaked the original recipe just a tiny bit, and you guessed it, it involves matcha.