Wildberry Almond Crumble
Bubbling berries under a golden almond and oat topping, a woodland dessert for a starlit feast.
The Cooking Blog
Simple, wholesome food from the garden to the table: hearty enough for a company of dwarves, fresh enough for a hobbit’s garden, and made to be shared.
A tale from Bag End
An unexpected party
It began with a knock at a round green door. One by one, thirteen dwarves and a wizard crowded into Bilbo Baggins’ tidy hobbit hole, and before the poor hobbit knew it, his pantry was nearly bare. Out came seed-cake and buttered scones, raspberry jam and apple tart, pork pie and cold chicken, cheese, pickles, salad, and pot after pot of tea.
Then, to Bilbo’s surprise, the dwarves cleared the table and washed every dish, singing as they worked. A good meal, a full table, and many hands to help: that’s the spirit of this kitchen.
The hobbit way at the table
Grow it first
Hobbits ate from their own gardens: potatoes, mushrooms, greens, and herbs from the back door.
Many small meals
Six meals a day, when they could get them. Small, simple plates keep you going all day.
Always set another place
There's always room for one more at a hobbit table. Food tastes better shared.
Waste nothing
Leftovers become tomorrow's pie, soup, or second breakfast.
From the halls of the Lonely Mountain
The dwarf way in the kitchen
Dwarves were travelers and hard workers, and they ate like it: hearty one-pot meals, bread and cheese that kept on the road, and a long table for the whole company. On their journey they were fed by Beorn, who kept great bees and served honey, cream, and bread, and they carried the plain, sturdy travel biscuits of the Lake-men for the long road east.
One pot for the company
Stews and soups that feed a crowd, simmered slow and served steaming.
Food for the road
Hearty breads, oatcakes, and cheese that travel well for busy days.
Honey from the hive
A nod to Beorn's bees: honey sweetens tea, bread, and the end of a long day.
Sing while you wash up
Kitchen work goes quickly with many hands and a merry song.
Meals of the Shire
Hobbits famously liked six meals a day. Here’s a gentle, healthy way to borrow the idea: small, simple plates spread through the day, made from fresh, whole food.
Breakfast
Warm oats with berries and a drizzle of honey.
Second breakfast
Toast with garden pesto and sliced tomatoes.
Elevenses
A cup of herb tea, an apple, and a handful of nuts.
Luncheon
A bowl of soup and a hunk of good bread.
Afternoon tea
Herb tea with a small oat scone and jam.
Supper
Roasted roots and greens, and a quiet table.
Fresh from the kitchen
Recipes
Simple, nourishing recipes for every day.
Wildberry Almond Crumble
Bubbling berries under a golden almond and oat topping, a woodland dessert for a starlit feast.
Elderflower Lemonade
A light, fragrant elderflower lemonade, fit for an Elven feast under the stars.
Forest River Trout with Lemon and Dill
Simple baked trout with lemon and dill, light and full of fresh flavor.
Garden to Table
Cooking with what grows: herbs, vegetables, and the seasons.
Spring Pea and Herb Soup
A bright green, 25-minute soup with peas, fresh herbs, and lemon. Creamy without cream.
Garden Herb Pesto (Basil, Parsley, or Both)
A ten-minute pesto that turns a big handful of fresh herbs into an easy, healthy sauce.
Healthy Eating
Gentle, practical habits for eating well, one meal at a time.
New posts are on the way.
Fermentation & Preserving
Pickling, fermenting, and keeping the harvest.
New posts are on the way.
Free recipe guide: Garden to Table
Eight simple, healthy recipes with fresh herbs and vegetables, printable, with room for your own notes. Join the Garden, and the guide is yours, free.
