Rosemary-onion whole wheat breads, fig and molasses polenta cake, Mushroom Bolognise and other delights..photos and tips

Freesia's taking a battering from the strong sun in my Garden

We are having really good weather here at the moment it is already 12.30pm and my back garden is shimmering under 77F sunshine...all my seedlings are doing well as are my flowers.
I have been busy for the past few hours preparing for my delivery tomorrow and any minute now my onion-poppy seed, own grown bean sprout, whole wheat sour dough breads are coming out of the oven, I added own grown rosemary to the mix so it is almost a meal in itself.
I also made some fantastic own dried fig and molasses polenta cakes and added own candied grapefruit peel, along with ground cloves, allspice and cinnamon this is a really tasty cake, good with a cup of tea or strong coffee and as it is also brushed with molasses as it came out of the oven, it is sticky moist.

The soups tomorrow are both vegan
A "cream" of tomato and parsnip..finished with coconut milk
A fantastic thyme, mushroom and potato soup with brown rice


The entrees are:
Polenta triangles with a mushroom "Bolognaise" finished with wild basil. The sauce has green olives and nutritional yeast to add more depth of flavor.

I am making a 9inch whole wheat crusted Leek and asparagus "quiche" substituting yogurt for cream

A fresh tomato, own cured black olives and potatoes Gratin..will be topped with crumbled feta cheese

A mild Thai curry with eggplant and yams, finished with basil and mint leaves and coconut milk..will be served with steamed quinoa

A Provencal stew with green beans, eggplant, tomatoes, basil, bay laurel and yams also served with quinoa

Scalloped potatoes with artichoke hearts, yams and basil this will be served with a tomato-parsley salsa


The sides are:
Sauteed green beans.. with own cured black olives

Greens with garlic and smoked paprika

A South Western style black bean, butternut squash and sweetcorn chili

Black Eyed peas with greens

The gratin base with potatoes, olives, zucchini and onions

Side view of the Provencal Vegetables

The artichokes and potato dish

The tomato and mushroom soups

The Thai Curry topped with fresh mint

own, sun dried  black mission figs

The onion, bean sprout, poppy seed sour  dough breads

The fig and molasses polenta cake

5 hour prove at room temp..sour dough loaves