Eve’s Pudding

Eve's Pudding: Apples and Victoria Sponge

Recipe Adapted from Mrs. Beeton’s Cookbook

My traveler friends warned me about this. After spending a month in the UK, American foods just don’t seem right. I miss the crispy sausage rolls sold on London streets, the soothing Lancashire hotpots served by my cousin, the fresh scones with real clotted cream, and the many delicious puddings (desserts). Inspired to create, I searched a very old edition of Mrs. Beeton’s Family Cookbook and discovered Eve’s Pudding. It’s a light Victoria sponge cake baked atop gently seasoned stewed apples. The “Eve” moniker is apparently a reference to temptation by apple.

Vegetarian Pepperpot

Colorful and Comforting

Recipe Adapted from Live Earth Farm

After a month in the UK, I’ve returned to California, where it’s suddenly autumn. Shorter days, yellow leaves, and pumpkins in the market are sure signs. Though I seriously miss the delicious UK foods, I’m jumping back into US cuisine with the compellingly named Pepperpot soup. Traditionally, Amish folk prepared Pepperpot with tripe. I’ve never prepared tripe, and most likely never will. Luckily, our CSA recipe maven Rebecca Mastoris sent us a vegan option in a recent newsletter. I’ve doubled the amount of veggies to make a thicker, heartier soup (and to use more of our CSA share veggies), and have adjusted the spicing. The result is a warming, well-spiced bowl filled with early fall veggies. What a delightful American way to welcome the new season!