Yesterday, just to prove to Rebecca, our very organized onsite gardener of Gabriella’s Gardens, that I could do it, I filed last year’s seeds. Not alphabetically as she was hinting I should, but by category – greens, heat loving plants like tomatoes, sprawlers like cucs and squash, flowers, herbs and lastly, bushy things. You know, beans, peas and fennel. Hmm… I wonder if she’ll still need to “organize” them further in the spring?
So it’s serendipitous that the 2010 Seed Savers Exchange catalog arrived in the mail today. Perfect for a blustery day, a cup of Earl Grey tea and a wedge of Orange, Chocolate Shortbread. By the time I ‘m finished with it, the corners will all be dog eared and the cover probably missing. Signs of being well-loved and used.
This recipe is one I adapted from my Ginger Shortbread in At Home, At Sea: Recipes from the Maine Windjammer J. & E. Riggin.
Orange Chocolate Shortbread
1 cup (2 sticks) unsalted butter, softened
1 cup confectioner’s sugar
1 teaspoon vanilla extract
1 teaspoon orange extract
2 cups all-purpose flour
1/4 teaspoon salt
zest from one orange
1 cup semi-sweet chocolate chips
Preheat oven to 350° Cream the butter in a medium bowl. Beat in the sugar and vanilla. Mix in the flour and salt; it’s easiest to finish mixing the dough with your hands. Stir in the chocolate chips. Pat the dough into a 9-inch round cake pan. Score it into wedges with a sharp knife. Bake about 20 to 30 minutes, until the shortbread is a pale golden brown. Cool in the pan; while still warm, cut along the score lines.
Makes 8-10 pieces
It was blustery this morning and now it’s almost 60 degrees outside – how wonky is that?