Project M*A*S*H OUTventory - “Angela and Mark prep the Cobb oven for moving to Recology’s artist and residency courtyard by the beecology hives!” (taken at Hayes Valley Farm)
Drop by and say hi at today’s Urban Permaculture Design Class! Courses will be moving to The Bee Farm and Please Touch Community Garden after our move off the Hayes Valley Farm site on June 1. Find continuing classes, courses, and internships in Urban Permaculture at www.49farms.org.
Yukie has led volunteer harvest and garden maintenance projects for years. Thank you for all of your help!
Hayes Valley Farm’s iconic mural displays the three ethics of permaculture - Earth Care, People Care, and Fair Share, as well as the many hands of core volunteers, painted in 2010 by Daniel Farnan.
Yes! Bring your own bag or bucket.
Sundays and Wednesdays, 12-5pm
· ½ cup butter at room temperature (1 stick)
· ½ cup organic pure cane sugar
· 1 tsp. organic vanilla extract
· 1 tsp. organic almond extract
· Zest of ½ lemon
· 2 cups almond meal/flour
· ½ tsp toasted, coarsely chopped fennel seed
· 1/4 tsp. sea salt (changed from 1/8 to ¼ tsp 23 April, 2013)
· 1 Tbsp. sliced almonds, toasted and coarsely chopped
· 1 Tbsp. fennel seeds, toasted and coarsely chopped
1. Preheat oven to 300°
2. Add butter, cane sugar, vanilla and almond extract to medium sized bowl
3. Using hand mixer blend mixture until smooth
4. Add almond flour, salt and fennel
5. Hand mix with spoon or mixer on low setting until the flour is incorporated
6. Roll into walnut size balls then place on ungreased cookie sheet
7. Place in oven and bake for 5 minutes
8. Remove, sprinkle with toasted almonds and fennel seeds, then press down with fork in a crisscross pattern
9. Return to oven for an additional 10 to 15 min (watch closely as cookies burn easily)
10. Remove from oven and allow to cool before transferring to plate
Makes ~ 15 cookies