Turkish Food Vendors in Vienna?


The orchestra and open air market were highlights in Vienna, Austria. Andria and I both love these kind of markets so I bet when she visited the one pictured above, she thought of our adventures last summer eating our way through the Farmers Markets of Washington, Oregon and California. I can just hear her saying, “My mom would love this!” And I do! Even if it is just in photos.

A multitude of dried fruit at the open air market in Vienna.
A multitude of dried fruit at the open air market in Vienna.

This looks like a really fun market. Some  of the foods are typical to what  we might see in the States ( dried cranberries or apples). One difference is  that foods from all over the world make their way to the street market in Vienna (candied hibiscus flowers is definitely a new one for me).


Some foods like  Turkish Borek are sold by vendors hawking their ply to tourists and locals alike.

Borek (Turkish Spinach and Feta Filled Phyllo)

A street vendor with Turkish pastries made with phyllo dough caught Andria’s attention.

Wiener Huhnerschnitzel (2)

And so did the wiener huhnerschnitzel with fries and kraut.. SpicesA  crazy array of spices cater to the international buyers on the street.

Sunflowers and Nut Butters and Honey: A Few of My Favorite things

Did I mention macadamia honey nut butter in that list? If not, it is because I just discovered it. That’s right, in between the time I wrote that title and my first line I discovered my new favorite lunch food. I take my lunch everyday and if I am working late and early,  often my breakfast and supper too. So I am always thinking about what packs well.  I found this can of Macadamia nuts in my cupboard and remembered a friend telling me that it makes great nut butter.


I am not sure what possessed my daughter to buy such an expensive item such as  this 1 1/2#  can of dry roasted macadamia nuts with sea salt but I am so glad to be the “finders keepers” person and instead of the “losers weepers” person.

SONY DSCI quickly poured the remainder of the can into my food processor before anyone saw me and confiscated my “treasure”.


Two minutes later  (literally 2 minutes of mixing in my food processor, I timed it) my frozen macadamias were a luscious nut butter. So quick no one even knew what was happening.


The macadamia nuts had been in the freezer so were really cold when I started.  The nut butter was still cold when I removed it from the food processor and stirred in honey but in this photo you can see that the sun has warmed it to the point that it is starting to melt.SONY DSC So for my new favorite lunch, I grind the wheat from the field by my house, make it into a bread using 100% whole grain and spread it with my own nut butter mixed with honey from the bee hives we just set out last week. Now that is what I call an all-natural lunch.  No refrigeration needed, it keeps for the next day if my lunch plans change and I can eat it without a utensil just fine, thank you.

Macadamia Honey Nut Butter

3/4 lb. macadamia nuts, roasting and salting is optional
1/4 cup honey

Place nuts in food processor and process for 2 to 3 minutes or until smooth. Mixture will go from chunky to forming a ball to being smooth like what you might expect of a nut butter.  Stir in honey. I like to do it just before serving because some honey will crystallize faster than others. I can melt the honey crystals that are pure honey, but once I add the nut butter, it is much harder to get rid of those sugar crystals.



Turning Lavender and Sweet Clover to Honey


Our honey is the first two on the left. Most likely the nectar for each of these honeys, from left to right, are: Sunflower, Canola, Yellow Sweet Clover and Lavender. It is easy to see the bits of honey comb floating in the first one because I did not filter it. The sunflower honey is a vibrant yellow color which does not really show very well in this photo. The second one from the left  is also unfiltered but does have wax that settles to the bottom. This clover honey is a very pale, creamy color that shows more color than it really has. It has a buttery, rich flavor and is very thick, almost resembling a whipped honey.


I just found out that our hill is the perfect place to make honey. Here, a honey bee is finding clover nectar that it will take back to the hives we just set out last week.
This bee is loving the idea of his own sunflower.
We have a sunflower field right next to the house and the bees are loving those too.
Each kind of honey has unique characteristics.  I am experimenting with producing lavender honey. A lavender seedling ready to be planted.


To find out what type of nectar the bees are bringing back to the hive, I have to follow the bees as they leave the hive to see where they are getting the nectar from. These are my Lavender fields in my dreams. All honey is a combination of nectar, but often the specific hives will gravitate to specific flowers.
We try to stay calm when we are around the bees. They don’t seem to mind sharing their honey with us.
Honey doesn’t have to be processed, I just let the honey drip out of the comb into a jar.
Simple elegance! Honey drizzled over blue cheese. This is our first jar of honey. So beautiful in its raw, unfiltered, unheated, unadulterated state.