Recipes from the Edge

• 6 Tbsp butter
• 1 C white sugar
• 2 eggs
• 1/2 C milk
  
• 1/2 tsp baking powder
• 1 1/2 C flour
• juice and rind of 1 lemon
• 1/3 C icing sugar

Cream together the butter, sugar and eggs. Add milk, then sifted dry ingredients. Pour into 9x5x3 in. greased loaf pan. Bake at 350 for 1 hour. While still warm, pierce top with a fork and pour the lemon juice, mixed with icing sugar, over surface.

May be frozen

Taken from the Uncommon cookbook.

I must admit I have never been a fan of Christmas Fruitcake that is until I found this one, no candied cherries for me!

It is not too early to make this and put away, actually it is better with age.

NATURAL CHRISTMAS FRUITCAKE

1 tsp salt
2 cups whole wheat flour (I use spelt)
1/2 tsp ground cloves
1/2 tsp baking soda
1 tsp baking powder
1/2 cup packed brown sugar
1 tsp each: cinnamon, nutmeg, allspice

3/4 cup dried apricots
3/4 cup apricot juice (any nectar will do)
1 cup chopped dried apples
1 cup chopped figs
2 cups currant
2 cups pecans
1 cup peach brandy
1 cup apple juice

3 large eggs
1/3 cup vegetable oil
2 tbsp grated lemon peel
1 tsp vanilla

Brandy for soaking cakes

Place apricots and apricot juice in small saucepan. Bring to the boil, cover and turn off heat.

Let sit 5 min, drain and reserve the juice. Do the same with the figs and apples in the apple juice.
Chop apricots and combine with figs, apples, currants and nuts in a large mixing bowl.
Preheat oven to 300F.

Sift flour with spices, baking powder, soda and salt. Combine eggs, oil,
lemon peel, vanilla and sugar. Add brandy to reserved juices to make one cup, and stir into egg
mixture, and then combine with fruit and nuts. Stir in flour mixture. Pour batter into 2 greased 8x4 inch loaf pans, which have been lined with greased brown paper. Bake for 1 3/4 hours on lowest rack of oven. Let cakes cool, then remove from pans. Pour brandy on all surfaces, and wrap in brandy soaked cheesecloth and aluminum foil.

Store in a cool area until ready to eat. Martha and I have made this for a few years now, it makes a great gift!!!!!

Nuts: Nuts are an extremely nutritious food if properly prepared. Nuts are best soaked before being eaten. This is because nuts contain numerous enzyme inhibitors that can put a real strain on the digestive mechanism if consumed in excess. Nuts are easier to digest, and their nutrients more readily available, if they are first soaked overnight in warm, salted water, then dried in a warm oven.

Crispy Pecans
4 cups raw pecan halves
1 tsp. Celtic sea salt
filtered water

Soak the pecans in salt and water for at least 7 hours or overnight. Drain in a colander. Spread the pecans on two stainless steel cookie sheets and place in a barely warm oven (no more than 150ºF) for 12 to 24 hours, stirring occasionally, until completely dry and crisp. Store refrigerated in an airtight container.

Crispy Almonds
4 cups raw almonds
2 tsp. Celtic sea salt
filtered water
Soak the almonds in salt and water for at least 7 hours or overnight. Drain in a colander. Place in a bowl and pour boiling water over them. Let sit for two minutes, then drain again. You will be able to easily slip off the brown skins; they can be irritating to the mouth for some people. Spread the almonds on two stainless steel cookie sheets and place in a warm oven (no more than 150ºF) for 12 to 24 hours, stirring occasionally, until completely dry and crisp. Store refrigerated in an airtight container.

Tamari Roasted Pumpkin Seeds
2 Cups Organic Pumpkin Seeds (Pepitas)
1 tablespoon tamari
1 tablespoon water
Mix water and tamari in a small bowl. On medium heat place pumpkin seeds in a heavy skillet (try to avoid Teflon). As the seeds heat up they will start to pop. If the popping is more than once per second the heat needs to be reduced. Slowly stir the seeds with a spatula. The seeds will start to brown after 8 to 10 minutes of stirring. Watch that the seeds do not burn. The seeds will “puff up”.

Once the seeds are a golden brown turn off heat and pour the tamari and water mix into the pan. Quickly mix with the spatula. The mix will initially be sticky, continue to mix until the liquid dries out. Let seeds cool, enjoy.

• 4 1/2 Cups unbleached white flour
• 2 Tbsp quick rising (instant) dry yeast
• 1/4 C fresh basil (or 1 Tbsp dry)
• 2 tsp salt
• 1 tsp granulated sugar
• 1 Tbsp olive oil

In a bowl, combine 4 Cups of the flour, yeast and basil, salt and sugar. Stir in 1 3/4 Cups very hot water and oil. Beat in enough of the remaining flour to make a firm but soft dough. Turn out onto lightly floured surface; knead for 10 minutes or until smooth and elastic. Cover and let stand 15min. Dust pizza pan with cornmeal.
Makes 1 large pizza or 2 small or med.

Bake at 400F for 15-20min.

• 1 1/2 Cups vegetable oil
• 2 cups brown sugar
• 3 eggs

• 3 cups sifted flour (half whole wheat, half unbleached works well)
• 1 tsp baking soda
• 1 tsp baking powder
• 1/ tsp ground cardamom
• 1 tsp cinnamon

• 2 tsp vanilla extract
• 3 Tbsp apple juice, milk, or water
• 3 cups chopped apples
• 1 Cup chopped nuts (opt. pecans, walnuts, almonds)

• 3 Tbsp seseme seeds
• powdered sugar

Pre-heat oven to 350F.
Butter a 10-inch bundt pan, two 9-inch cake pans or one 9x13 inch sheet pan. Sprinkle the bottom and sides of the pan with the seseme seeds.

Beat the oil and sugar until creamy. Add the eggs one at a time, beating well after each addition. In a separate bowl, sift together the flour, levenings, and spices. Add the dry ingredients to the egg mixture along with the apple juice and vanilla, beating with a wooden spoon until the batter is smooth. Fold in the chopped apples and nuts.

Pour the batter into the pan and bake for 30-45min, depending upon the size of pan, until a knife inserted in the center comes out clean.

Sprinkle the top with sifted powdered sugar when the cake is cool.

Taken from: New recipes from Moosewood Restaurant

This is an awesome recipe, makes a nice moist bread!
This will make 2 loaves.

• 3 cups flour
• tsp salt
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp mace
• 2 cups suar
• 2 cups cooked pumpkin
• 1 1/2 cups melted butter
• 4 eggs beaten
• nuts or raisins optional

Sift flour and seasonings into bowl. Blend sugar and butter. Stir in eggs and pumpkin. Mix dry ingredients into pumpkin mixture. Add raisins or nuts if you are using them. Pour batter into 2 well greased loaf pans and bake at 350F for 1 hour.

Date Filling

• 2 C chopped dates
• 2 C water
• 1 tsp cinnamon
• 1 tsp lemon juiceBase and Topping

Base and Topping

• 1 C butter or margarine
• 1 C brown sugar
• 2 C flour
• 1/2 tsp salt
• 1 tsp baking soda
• 2 C rolled oats

Put all filling ingredients in a saucepan, bring to a boil and simmer, stirring occasionally, until water has evaporated.

To make crust and topping, cream together butter and sugar. Mix flour, salt and baking soda. Add to creamed mixture.

Add oats and mix well.

Spread a little more then half of the base mixture in a greased 9" x 13" pan. Pat down firmly.

Spread date filling over the base.

Sprinkle the remaining crumb mixture evenly over the filling. Press down slightly.

Bake at 350F for 1/2 hour or until slightly browned.

Cool in the pan, cut and serve.

• 2 1/2 C flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1 C granulated sugar
• 1/2 C packed brown sugar
• 1/4 C soft butter
• 1 C veg oil
• 5 large eggs
• 3 C coarsely shredded carrots

1 1/2 chopped walnuts

Position rack in centre of the oven and preheat to 350F. Grease and flour 9" x 13" pan.

In a medium bowl stir together the flour, baking powder, baking soda, salt and cinnamon.

In a large bowl combine the granulated sugar, brown sugar, and butter. Beat with an electric mixer until evenly blended. Beat in the oil until smooth. Beat in the eggs one at a time and then beat until thick and light 1-2min. Add the dry ingredients and beat just until blended. With a spoon stir in the shredded carrots and chopped walnuts. The batter will be thick, turn the batter into the prepared pan. Bake 50min until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. Cool in the pan on a rack, when completely cool, frost generously. Cover and Refrigerate.

Frosting

• 1 package cream cheese (250 grams, or 1 C)
• 1 Tbsp unsalted soft butter
• 3 Cups sifted icing sugar
• 1 tsp vanilla

In a large bowl combine cream cheese and butter. Beat with electric mixer until fluffy about 1 min. Beat in the sugar one cup at a time until smooth. Beat in vanilla.

These buns are our favourite! If you want BIG delicious decedant buns, these are them!

They are easy and fast because it calls for Baking powder instead of yeast! They are the Best, better then yeast, just give them a try!

• 4 cups all-purpose flour
• 4 Tablespoons white sugar
• 8 teaspoons baking powder
• 1 teaspoon salt (don't double)
• 1/2 cup butter (cold)
• 2/3 cup butter softened
• 2 cup brown sugar, packed
• 2 Tablespoon cinnamoon
• 2/3 cup currants or raisons (optional)
• 2 cup milk
  

In a large bowl combine flour, sugar, baking powder and salt. Add Cold
butter and mix with your hands until crumbly. (couple min)
Make a hole in the center and pour milk into it. Stir to form soft
dough (dough should form a ball and pull away from the bowl) add more
milk if ness...

Lightly flour a surface for the dough.
Knead only 10X

Flatten dough out into a rectangle using your hands. about 1/3 thick
and 12 inch long.

Cream second amount of butter, brown sugar and cinnamon together and
mix with your hands.

Spread over dough....

Roll the dough

Cut into approx. 12 slices

place on greased pan. Bake at 400 for 10-15min. (check them at 10)
Place them in the middle of the oven

when finished they should be golden brown.

To make the icing
1 cup icing sugar and add milk by the teaspoon until right consistancy.
You can add some cream cheese to make it better*

Drizzle over cinnamon rolls while still warm

yum yum yum

• 3-4 Tbsp Butter
• 2 cups chopped onions
• 1 large garlic clove, minced or pressed
• 2 large potatoes, unpeeled and coarsely chopped
• 1 large carrot, unpeeled and coarsely chopped
• 3 cups vegetable stock or water ( I use veg boullion)
• 1 tsp dried dill (2 Tbsp fresh dill)
• 4 ounces cream cheese (half a block)
• 1 1/2 cups milk (or part cream)
• 1 cup grated sharp cheddar cheese
• salt and black pepper to taste
• chopped fresh parsley to garnish
  

In a large soup pot, saute the onions and garlic in the butter until
the onions are translucent. Add the potatoes and carrots and saute
for 5-10min longer. Add the stock or water and dill and simmer until
all the vegetables are tender.

Puree the vegetables with the cream cheese and milk in a blender or
food processor. Return the soup to the soup pot. Season with salt
and pepper. Stir in cheddar cheese and reheat gently.

Garnish with fresh parsley.

from
New Recipies from Moosewood Restaurant.

• 1/2 C olive oil
  
• 2 Tbsp lemon juice
• 2 Tbsp red wine vinegar
• 1 large clove of garlic minced
• 2 tsp each of crushed dried oregano and mint
• 1/2 tsp salt and pepper

• 1/3 C cider vinegar
• 1/2 C dijon mustard
• 1/3 C honey
• 1 C vegetable oil
• salt to taste
  

Store covered and refrigerated,
this dressing will keep for at least 2 weeks

-Moosewood Restaurant
Cooks at Home

Lara's Balsamic Vinegar Dressing

• 3/4 C olive oil
• 1/4 C balsamic vinegar
• 1/2 tsp salt
• 1 clove of garlic, finely chopped
• 2 Tbsp brown sugar
  

store at room temperature.

For crust: Position rack in center of oven and preheat to 350°F. Mix gingersnap cookie crumbs, sugar, and ginger in medium bowl. Add melted butter and stir until mixture is evenly moistened. Transfer crumb mixture to 9-inch-diameter glass pie dish; press crumbs firmly and evenly onto bottom and up sides to top of dish. Bake until crust is firm and slightly darker in color, about 8 minutes. Cool crust completely.

For filling: Pour enough cold water into medium bowl to come halfway up sides; add 2 cups ice cubes and set aside.

Pour 1/4 cup water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes.

Whisk 3/4 cup sugar, lemon juice, egg yolks, grated lemon peel, and salt in heavy medium saucepan to blend. Whisk constantly over medium heat until mixture thickens very slightly (mixture will coat spoon but will not be thick like curd) and thermometer inserted into mixture registers 160°F, about 6 minutes (do not boil). Add gelatin mixture; whisk until gelatin dissolves and mixture is smooth, about 1 minute. Place saucepan in bowl with ice water until lemon filling is cool to touch, whisking occasionally, about 8 minutes. Transfer lemon filling to large bowl.

Using electric mixer, beat whipping cream with powdered sugar in another medium bowl until peaks form. Fold 1/4 of whipped cream into lemon filling until incorporated. Fold in remaining whipped cream in 3 additions. Transfer filling to cool crust, mounding slightly in center. Refrigerate pie until filling is set, about 4 hours.

Do ahead: Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 20 minutes before serving.

Toss lemon peel strips with remaining 2 tablespoons sugar in small bowl; let stand 10 minutes. Twist peel to form curls (see tip below). Garnish center of pie with lemon peel curls.

To make lemon peel curls: Remove peel in long strips using a citrus zester or channel knife. Twist strips around chopstick to form curls, then slide curls off.



Makes 8 servings.
Bon Appétit
July 2006

Bake Pumpkin at 400F for an hour or until tender.

• 1 1/4 C Sugar
• 1 pie pumpkin cooked or 3 cups
  
• 1/2 tsp ginger ground
• 1/2 tsp nutmeg
• 1-2 tsp cinnamon
• 1/2 tsp all spice
• 1 Tbsp Molasses
• 3 eggs
• 1 tsp flour
• 1 tsp cornstarch

Mix together in food processor, pour into pre-made shell.
Bake pie at 400F 15min
375 for 30min
Pie should be solid and be clean when pricked.

Crusts

Regular fast and easy to make pie crust

• 2 1/2 C flour
• 1 C lard or crisco
• 1 tsp salt
• 7 Tbsp cold water
  

Mix together flour and salt. Cut in shortening with pastry cutter until mixture is crumbly and forms ball when squeezed together with hands.

Using a fork, toss mixture around while adding cold water slowly. Add more water if needed. Mixture should form ball and stick together but not be too sticky.

Roll out and fit in pie pan.
Makes 2 shells.

Nut Crust

• 1 1/2 C finely chopped nuts
• 2 Tbsp granulated sugar or 1 Tbsp honey
• 2 Tbsp butter or margarine
  

No Bake Pie Crust

• 1 1/2 C pecans or walnuts
• 8 pitted dates
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• 2 Tbsp water

Taste like Graham cracker crust

• 1 1/4 C finely ground gingersnap cookies crumbs (about 25 cookies ground in processor)
• 2 Tbsp sugar
• 1 tsp minced crystallized ginger
• 5 Tbsp unsalted butter, melted
  

Banana Bread

A very easy quick bread.

You Will Need:

1 cup sugar

½ cup butter

2 eggs

3 tbsp sour cream

1 tsp baking soda

¼ tsp salt

2 cups flour

1/3 cup chopped pecans or walnuts

2 mashed bananas

Cream the sugar and butter. Blend in sour cream and eggs. Sift together the flour, soda, and salt. Add to creamed mixture. Stir in mashed bananas with a fork, then add chopped nuts. Pour into a greased 9 x 5 x 3 in. loaf pan. Bake at 350º for 45 min or until tester comes out dry when loaf is pricked.

May be frozen.

Six Minute Chocolate Cake

This cake is egg and dairy free.

You Will Need:

1 ½ cups flower

1/3 cup unsweetened cocoa powder

1 tsp baking soda

½ tsp salt

1 cup sugar

½ cup vegetable oil

1 cup cold water or coffee

2 tsp vanilla

2 tbsp vinegar

Preheat to 375º

Mix dry ingredients into ungreased baking dish. Pour liquid ingredients into pan (not vinegar) and stir or whisk. When batter is smooth, add the vinegar quickly. There will be pale swirls in the batter. Stir just until vinegar is blended throughout the cake. Bake till top springs back.

25-30 min in the oven.

Granola

Although we did not come up with this recipe ourselves, it has become an all time favorite with our guests. I am sure you will agree.....

You will need....

4 1/2 cups rolled oats

A pinch of ground cloves

3 cups coarsely chopped almonds

1 1/2 tsp salt

3 cups sunflower seeds

1 cup safflower oil

1 cup or more of any of the following:

cranberries, dates, raisins, dried figs/apricots/prunes,

dried apple, etc… (cut into bite sized pieces)

1/4 cup honey

1/2 cup maple syrup or honey

1 tbsp vanilla

1/2 tsp almond extract

1 1/2 tbsp cinnamon

First step is to chop almonds.

Put the oats, chopped almonds and sunflower seeds in a large bowl.

Combine the oil, sweeteners, vanilla, almond extract, spices and salt in saucepan, heat until it becomes watery.

Pour the oil mixture over the dry ingredients, tossing until everything is moistened.

Spread enough granola on the cookie sheet to cover it with a thin layer. Bake in the middle of a

325F oven for about 20 min, or until granola is golden brown, stirring halfway through to ensure even baking.

This granola will harden as it cools, when cool, transfer to bowl and mix with fruit. Store when granola is completely cool.

Enjoy.......

This is an all time favorite at the Edge, at the Main House or out on trip this sandwich will be sure to satisfy. Be sure, everyone will want more than one!!!!

The stuff you will need - pesto ( homemade or store bought)
red onion
ripe tomato
butter
good melting cheese (edam or provolone)
A dense good bread ( we like garlic clove)

Take two slices of bread and butter one side of each and pesto on the other side. On the pesto side put a slice of cheese , one on each side ( this is important so the tomato does not make the sandwich soggy). Then add one or two slices of finely sliced tomato and red onion. Close it up and grill in frying pan , just like you would a plain grilled cheese.

All alone or with soup and salad this is a must try!!!!!!!!!!!!!!!!!!!!!!!

The Bala Cranberry Festival is this weekend, and I am going to indulge in every cranberry delight. I made this loaf on the Thanksgiving weekend and it was a hit.

1/2 cup butter
1 cup sugar
2 eggs
1 cup ripe banana (about 3 small)
1 tsp each vanilla and lemon juice
2 cups flour
1 1/2 tsp baking powder
1/2 tsp each baking soda and salt
1/4 cup milk
1 1/2 cups chopped cranberries ( fresh or frozen)
1/2 cup chopped nuts

Grease loaf pan 9x5 set aside.
In a large bowl, beat butter with sugar until fluffy, beat in eggs, 1 at a time beating well after each egg. Beat in bananas, vanilla and lemon juice.

In a seperate bowl, whisk together flour,baking soda and salt. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients ans 2 of milk. Fold in cranberries and nuts.Scrape into baking pan , smoothing top.

Bake in centre of 350F oven until inserted knife comes out clean, about 1 1/4 hours. Let cool on wire rack in pan then remove from pan.

When completely cool, wrap in plastic and keep at room temp for 24 hours before slicing. To be honest ,I wrapped it and company showed up so I sliced it within a couple of hours and it was wonderful.

This dessert is egg and dairy free , but not free of amazing taste. I have no problem with egg or dairy but make this because it is so....good.

For the filling you will need - 5 cups of firm silken tofu
3/4 -1 cup maple syrup
1/2 cup corn oil
2 tsp vanilla
1 tsp lemon juice
grated (fine) peel of 1 lemon
1/2 tsp salt
1/2 cup soya milk

For the crust you will need - 2 cups graham cracker crumbs
1/2 cup butter or margerine ( to be a vegan dessert)
2 tbsp of maple syrup
1-2 tbsp of water
Step #1

Put the graham crumbs in a bowl mix in butter then water and maple syrup mix together well. Press mix into a spring form pan going up the sides of the pan, chill before baking. While crust is chilling put together the filling.

Step # 2

Put the tofu , maple syrup and corn oil together in a food processor blend until smooth. Except for the milk, add the rest of the ingredients to the mix and blend. Sometimes I do not add the milk it just depends on the tofu. If you are using a chunky tofu you may need it . You want a creamy texture.

Step # 3

Pour mixture into well chilled crust (30 min ) Bake at 400 for 10 min then reduce heat to 350 bake for 30-35 min or until centre is firm. turn off oven and leave cake in oven with the door ajar for30 min. Take out and let cool completly then remove spring from pan.
Refrigerate overnight for best results.You ac swirl chocolate on the top or decorate with favorite fruit sauces. Enjoy..............

The Fall season is here and nothing says it better than apples, here is may favorite apple pie.
There are three steps to this easy yummy fall delight.

For step 1 you will need - 1/2 cups of butter(only butter will do)
1/3 cup of sugar
1 cup of flour

Mix the butter with the flour and sugar until you get a crumble mixture,
thenpress lously in to bottom of a buttered pie plate.

For step 2 you will need - 1 pkg of plain cream cheese
1/4 cup of sugar
1 egg and 1/2 tsp vanilla

Beat cream cheese and sugar until well blended then add the egg and vanilla.
When everything is well mixed pour into crust.

For step 3 you will need - 1/3 cup of sugar
1/2 tsp cinn
4 cups sliced apples

Slice apples and add sugar and cinn until well blended.Place apples on top of
cheese mixture. Bake at 425 for 10 min then reduce to 350 and bake for
20 -30 min, apples will be slightly brown.

This a different twist to apple pie give it a whirl......Enjoy

Just like caramel popcorn,
pre-heat oven to 225

Pop popcorn,
About 1 C

combine:

• 1 - 2 C Brown sugar
• 1/2 C Maple syrup
• 1 C Butter
  

Heat on the stove until boiling. Boil 2-3 min.
Mixture should thicken.

Bake in the oven 45min
Stirring every 15min.

Makes enough for the whole family!

Hello Martha:
I had a wonderful, fun time at the Basic course. The energy was invigorating. The food was excellent. Please find attached a recipe that might work with the style of food that is served at your retreats. One neat thing about this dish is that it can be served hot out of the oven, or as a cold salad.
~ Will Polak

Creamy Carrot Casserole.

1 ½ pounds of carrots, peeled and sliced

OR

1 bag (20 ounces) frozen sliced carrots, thawed

1 cup of mayonnaise

1 tablespoon grated onion

1 tablespoon prepared horseradish

¼ cup shredded cheddar cheese

2 tablespoons of buttered bread crumbs

In a saucepan, cook carrots just until crisp-tender; drain, reserving ¼ cup of the cooking liquid. Place carrots in a 1 ½ quart baking dish. Combine mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over the carrots. Sprinkle with cheese; top with bread crumbs. Bake, uncovered, at 350 degrees F for 30 minutes.

Yield: 8-10 servings.


Thanks for the recipe Will, we hope others enjoy it as well.
~ Todd.

I just returned to the main house after enjoying the first products of Rockie the Bake Oven. After weeks of waiting for the water to evaporate from the clay, with the help of small fires, Greg decided it was time for a test firing, before the big celebration with a party on the 15th of October.

Vicki came through with some awesome pizza fixins and Gerry, Greg, Vicki and Todd stood by as Greg looked after the fire and used a metal peal to move the pizzas about to ensure an even temperature.

A bit of wine amid falling leaves on the last warm day of the year was the perfect setting for this event. The forecast is for highs in the low teens as opposed to the twenties we've enjoyed in the near future. The leaves are falling in bunches and litter the ground with a few inches of beautiful colour.

Pictures in reverse order to actual events:
Vicki and Greg get first bites on finished goods
Vicki cuts up the pesto and tomato pizzas
Greg works the fire
Greg rotates the pizza for even baking
Pizzas cooking with the fire in the background

Can you smell it?

We're looking forward to sharing some bake oven magic with groups visiting this autumn.

Mealtime at the Edge.
This link will get you up to speed with what we're trying to do in the Edge kitchen.

An Audio Post - What's cooking Vicki. Click here to listen in to a May morning in the kitchen at the Edge.