Some people collect stamps, and some collect coins. Me? I like to think of myself as a collector of recipes. I have more recipes right now than I’ll ever be able to try in a lifetime, but that doesn’t stop me from wanting more! (more…)
Two yummy 5-minute recipes for delicious ice cream popsicles. You’ll love ‘em both!
And here they are…
We have been eating fresh fruit like crazy, I am sure you have too. There are an abundance of perfectly ripe stone fruit, peaches, plums and apricots that are grown locally. We love to slice them thin, mixed with a bit of homemade jam amd served atop (or underneath) a buttery cookie. These shortbreads are easy to whip together (after making it the second time I had the recipe memorized) and they pair well with any fruit, or with your after dinner coffee or tea. (more…)
To me, corn fritters bring back fond memories of running through the sprinklers as a child, and taking a little break on the back steps as my mom handed us each a hot corn fritter.
I love when summer sweet corn is at it’s peak! There nothing better than some nice fresh sweet corn! For those of us who have corn out of our ears, check out this corn fritter recipe!
The kale and chard in our small box garden mightn’t be growing enough to sustain our family, this year is our first year with any type of harvestable garden, so even though the yield is small it was still exciting being able to make something with them.
This dish is made with new red potatoes I bought at the farmer’s market and summer greens, kale and chard. It’s perfect as a side dish for dinner, or paired with a god loaf of bread and a few fresh peaches or cherries for a lunch. (more…)
For some reason, when I would hear the words “fruit butter,” I would relate it to actual butter. But, it turns out fruit butter is actually just a really smooth, creamy, silky jam.
Fruit butters are made by slowly cooking fruit pulp and sugar to a thick, but spreadable consistency. Fruit butters do not use pectin as other jams may, so it keeps a nice smooth texture. I think now that I’ve tried the smoothness of the fruit butter, I don’t think I’ll ever go back to regular jam.
With apricots being in season, I was able to snag a bunch from my parents tree. I decided to try this amazing apricot butter recipe, and it turned out great! I love that it has a little less sugar than most jams, I think any more sugar would have been too sweet.
It’s funny that I start thinking of back to school around this time of year. Only funny because I don’t have kids that are school age yet, so really, there is no back to school here at our house. But I see the ads on tv, see the aisles of the stores crowded with pencils and notebooks, and that back to school feeling is immediately brought over me. (more…)
I love cherries, the fact that you have to invest a little more work to enjoy them compared to other fruit doesn’t bother me. You find yourself easing into a rhythm of breaking off the stem, separating and spitting the pit, then enjoying the sweet fruit. It may eventually become a game, seeing how far you can spit the pit, comparing your talents to whomever you’re enjoying them with. Take advantage of the season and buy a sack at your local farmers market, they may sell a type that you’ve never tried before.
Keep reading for more info about perfect summer cherries. (more…)
There are a handful of meals we love to eat all summer, this sandwich is one of them. Sometimes we frill it up, adding avocado, cured meats, fresh greens, or other fancy additions, but most of the time we eat it as simple and pure as possible to highlight the beacon of summer; bright, plump, perfect tomatoes. When you make these with locally grown, organic heirloom tomatoes, you will want summer to last all year long. (more…)
