Click! September 2008 – Crusts hosted by Jugalbandi
The crust crackled as I took it out of the oven. What’s not to like about a bread that sings?
The summer is nearly over and I have neglected to tell you about my weekly Farmer’s Market adventures! Every Saturday, local farmers and artisans sell their produce and special crafts in the Burlington City Hall Park – by produce and special crafts, I mean pretty much everything that’s in season: fresh herbs, squashes, tomatoes (including heirloom tomatoes), beans, artichokes, greens, eggs, flowers, honey, and, bakery style bread, apples, cheese and maple syrup because after all, I do live in Vermont.
I had a quiet but really nice weekend. Yesterday night, a bunch of friends and I went out to a restaurant called Tiny Thai for dinner to celebrate my birthday (which was today – well, oops, now technically yesterday). This morning, I declared it was “Baking Challah Day” and brought some freshly baked and oven-warm challah to the lab. There are no pictures, but I’ll write a post about challah… soon… but it was just the way I like it, pulled apart with my hands, with the loaf’s inside being pillowy soft and the bottom with a slightly crisp crust. Isn’t that the best way to enjoy bread? ^_^
I mentioned in my fresh strawberry tart post that I went over to a friend’s house to make Chinese sticky rice dumplings. These rice dumplings, or 粽子 (zongzi), are traditionally eaten during the Dragon Boat Festival on the fifth day of the fifth month of the lunar calendar. They can be likened to tamales or even humitas, but zongzi are typically a steamed package of bamboo leaves that impart a special fragrance to the glutinous (sticky) rice inside, which in turn reveals a filling that can be either savoury or sweet.
Wrapping zongzi was once a family affair, but they are quite common in Asian grocery stores now and not just available around Dragon Boat Festival time. I’m not good enough to be able to teach you how to wrap and make zongzi so the following will be text-light and photo-heavy.