PEACHES

A little road trip to the Annapolis valley happily resulted in the acquisition of a half bushel of peaches. I have to be honest, I've never had this many peaches to work with before so everything I made with them were delicious experiments.

Delicious Experiment #1: Peach Cherry Apple Fruit Leather

     This one doesn't really need a recipe, I simply put a bunch of peeled and cut peaches in the VitaMix with some frozen cherries and a couple of chopped apples and pureed. Poured the puree onto dehydrator trays and dried them over night. Cut and store rolled in a sealed container.

Delicious Experiment #2: Peach Jam

     Ok so this one was a bit of a flop because it turned out way too runny. The addition of a couple of chopped apples would have provided enough pectin to make this one awesome.

Delicious Experiment #3: Peach Crisp

     A total winner.

PEACH CRISP

5 cups sliced, peeled peaches

3 Tbsp organic corn starch

1/4 cup maple syrup

Crumble Topping:

2 1/4 cups rolled organic oats

3/4 cup organic flour (I used sprouted spelt)

3/4 tsp sea salt

1 tsp cinnamon

3/4 cup organic sugar (brown or coconut)

3/4 cup organic butter

Method: Preheat oven to 350*F. Combine the peaches with corn starch and maple syrup in a large bowl. Pour into a 9" X 13" baking dish. 

Using the same bowl you just did for the peaches, combine the oats, flour, salt, cinnamon and sugar. Cut the butter in a with a pastry cutter or your hands until every piece of oat is mixed with the butter. Sprinkle onto the peaches and bake in the oven for about 25 minutes.

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COUNTER CULTURE

     I was honoured to be invited to present a workshop on fermenting at Bridgewater's Up!Skilling Expo last weekend. My first instinct was to share my absolutely favourite recipe for Dill Pickled Cucumbers and Beans with everyone because they are so easy to make, and taste amazing! It's hard to believe that this very classic (and healthy) recipe and method for making pickles has virtually disappeared from our kitchen cultures. Good thing fermenting is experiencing a serious revival because I honestly can't imagine life without these babies.

Like I discuss in the video, fermented beans and cucumbers are a great way to preserve fresh vegetables from your garden, while at the same time making them more digestible and inoculating your system with beneficial probiotics. Amazing eh?!

DILL PICKLES AND BEANS

via Lacto-Fermentation

a couple of handfuls of fresh organic string beans, stems removed and/or

about 6-7 organic pickling cucumbers

3 Tbsp unrefined sea salt

fresh organic dill blossoms

fresh organic garlic cloves, peeled

1/2 Tbsp organic mustard seeds

5 cups filtered water

clean mason canning jars

Method: Place a dill blossom, a couple of cloves of garlic, and the mustard seeds in the jar. Then fit in as many cucumbers or green beans as you can. In a glass measuring bowl, dissolve the salt in the water and then pour over the vegetables, being sure to cover them completely. Screw on lids and place the jar on a plate or in a bowl to catch any potential overflow, and place on your counter or on top of your fridge for about 3 days. You'll know they are done fermenting when the brine becomes cloudy and the vegetables turn a darker shade of green. Store in a cool place like a cold cellar or refrigerator. Enjoy!

TASTY TURMERIC

     Even my father-in-law is aware of the health benefits of turmeric. It's become all the rage these days, and for good reason. It's about time too, seeing as it has been used in India for thousands of years as a spice and medicinal herb. The main active ingredient in turmeric is curcumin which has powerful anti-inflammatory effects and is a strong anti-oxidant. Low levels of inflammation in the body is responsible for most chronic diseases, and oxidative damage in the body is a factor in ageing and disease. Can you see why everyone's so excited about turmeric and curcumin?!  Curcumin is also linked to improvement in brain function and lowered risk of heart disease. So while turmeric itself has relatively low levels of curcumin, the supplemental extract is your best bet if you have chronic illness or inflammation.

     That being said, eating turmeric daily is a great way to benefit from the tonic effects of curcumin. In order to fully absorb the medicinal properties of turmeric, it is best consumed with fat and black pepper. Or just eat Indian food. A lot. Like we did last night. Not only did we eat a whack of turmeric, I also found an amazing way to eat the zucchini that are beginning to overflow in the fridge from my daily harvesting in the garden. 

I am in fall preparation mode, so I doubled this recipe and froze half of it to reduce meal preparation. With both kids in school this year, I have lots of time to work and don't want to waste it making dinner and washing dishes!

TOOR DAL CURRY

(Yellow Split Pea Curry)

1 pound organic split yellow peas, soaked overnight

about 1 litre water

2 tsp organic turmeric powder

8 cloves organic garlic, crushed

2 cm piece organic ginger, peeled and grated

sea salt to taste

4 Tbsp organic coconut oil

2 tsp organic black mustard seeds

4 tsp organic cumin seeds

3 dry chillies (optional)

2 pinches asafoetida powder

2-3 organic tomatoes, chopped
organic ground black pepper

Method: Drain the peas and place in a pot with the water and turmeric and boil for 45-60 minutes, or until the peas are soft.

Meanwhile, pound the garlic, ginger, and a pinch of salt in a mortar and pestle to form a paste. Heat the oil in a small frying pan over low heat. Add the mustard seeds and allow them to pop. Add the cumin, chillies, asafoetida and the garlic/ginger paste and fry until fragrant. Stir into the dhal. Season to taste with salt. Add the chopped tomato and simmer for another 10 minutes. Garnish with coriander leaves.

ZUCCHINI & PEPPERS

2 lbs organic zucchini, halved and sliced

2 organic green peppers, chopped

1/4 cup organic ghee or butter

1/2 tsp organic turmeric powder

1 tsp organic cumin seed

1 tsp crushed chillies

1/4 tsp sea salt
organic ground black pepper

Method: Heat a large cast iron skillet over medium high heat. Melt the ghee and add the cumin, chillies, and turmeric. Heat and stir until fragrant. Add the zucchini, peppers and salt. Cook, stirring often until the vegetables release their water and evaporates, producing a nice spicy gravy, about 10-12 minutes.

Serve both dishes with steamed basmati rice, chutneys, and yogurt or raita. 

You can also try out this recipe I discovered last summer when I was making all my preserves. It's an Indian-style zucchini chutney which might come in handy if you tend to plant way too many zucchini plants like I do.

KASOUNI

(Zucchini & Eggplant Chutney)

125 grams organic ginger, peeled 

65 grams fresh organic garlic, peeled 

60 grams organic green chilli (or less)

25 ml organic apple cider vinegar

125 ml organic sunflower oil

45 grams organic black mustard seeds

15 grams organic turmeric powder

45 grams organic cumin powder

30 grams dried organic chilli flakes (or less)

225 ml more apple cider vinegar

125 grams organic coconut sugar

35 grams sea salt

700 grams organic zucchini, peeled and grated

300 grams organic eggplant, peeled and grated

Method: Place the ginger, garlic and green chilli in a blender with 25 ml of vinegar, and mince.

Heat the oil until it is very hot and then add the mustard, turmeric, cumin, and chilli flakes and stir for a few minutes. Watch to make sure it doesn't stick or burn.

Add the garlic puree and cook for another few minutes.

Add the remaining ingredients, stir and let it simmer gently for one hour.

It is ready when the oil rises to the top and it has thickened.

Pour into sterilized mason jars and process in a hot water bath for 12 minutes. Refrigerate once opened.

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(Real) GREEK VILLAGE SALAD

I've been posting recipes on this blog for a few years now, and I just realized I've never shared a recipe for a traditional Greek Village Salad with you yet. Hard to believe since it's a salad I grew up eating and which I enjoy so very often every summer. Please note I said summer. That's because this is a summertime salad, the time when tomatoes, cucumbers, and peppers are in season and when they taste good. Nothing kills me more than eating in a Greek restaurant in January and being served this salad made with bland tasting imported  un-ripe tomatoes and flavourless cucumbers. As with all good food from around the world, the key is to eat seasonally and locally for optimum nutrition and flavour. Period.

I just realized I forgot to add some olives to this salad. No worries, it's still a great salad without them!

GREEK VILLAGE SALAD

ripe organic tomatoes, cut into wedges

fresh local organic cucumbers, cut into pieces

fresh local organic green peppers, cut into pieces

fresh organic red onion, cut into thin pieces (optional)

fresh or dried organic Greek oregano

organic feta cheese

Greek black olives

Greek extra virgin olive oil

sea salt and pepper

Method: Place all the cut vegetables in a large plate. Crumble the feta cheese on top. Sprinkle with cut fresh oregano, or sprinkle with dried Greek oregano. Season to taste with sea salt and pepper. Add a few olive. Then drizzle liberally with olive oil. Stir gently and allow to marinate for at least 30 minutes before eating a with a nice hunk of sourdough bread. Don't forget to mop up all the olive oil with bread too.

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TODAY'S TWEETABLE: As with all good food from around the world, the key is to eat seasonally and locally for optimum nutrition and flavour. Period.

FIREPIT BBQ

Preparing coals for outdoor barbecuing might be a skill you already possess, but if you are anything like I was a few years ago, you may have no idea how to do it properly. Our family had such a good time cooking our dinner in the fire pit this weekend. I mean a really good time. We couldn't stop telling each other how happy we were. So try it! I swear, it will make you happy too!

The recipe for the souvlaki is here.

FORAGED FEAST

     I've felt quite like a bee these days, frolicking in the fields, zig zagging my way round the farm from flower to flower.  It's summer, and the hot sunny days have been the perfect time to collect the wildflowers and herbs that grow on our land.  Once back into the house (which is a cool shady respite from the blazing sun), the herbs are then hung to dry or steeped in vodka, olive oil or apple cider vinegar for various herbal preparations.  The dehydrator has also been getting a workout drying the lovely red clover blossoms that grow in abundance this time of year.  It is such a joy to see my house transformed into an herbal production site - bunches of herbs dangling from the ceiling, sunny window sills and dark cupboards lined with jars of steeping herbs.  There is nothing more rewarding than going outside with an empty basket, and coming back with so many wild herbs.  Mother nature is so great, and provides so much.  There are so many wild plants growing here - and so many more that I can't wait to learn to identify.  

     One plant that I learned about recently is Lamb's Quarters - otherwise known as Wild Spinach.  This plant grows so abundantly in gardens, that most people recognize it as the weed they are always getting rid of.  After having our field plowed this Spring and then planted with Red Clover as a green manure, I was delighted to discover Lamb's Quarters growing, well, like weeds, all over the field.  They especially grow well in the huge pile of composted manure we have up in the corner of the field.  I have been harvesting baskets and baskets of this nutritious plant all week in an effort to stock our freezer full of it for the coming winter.  

     When my husband arrived home last night with a huge container of feta cheese which my mother bought for us, I was inspired to make a pan of Spanakopita with the wild greens.  Lamb's Quarters are a far superior green for this dish for a number of reasons: they taste better, have less water and so yield much more once steamed, and they are free.  What more can you ask for?

     A while back my mother shared her recipe for Greek Spanakotiropita which is the one I always use, only this time I substituted wild Lamb's Quarters for the chard and spinach.  Once you try homemade filo dough, you will never want to use the store bought stuff again.

KEEPING THE CROP

 

 Garden harvesting is in full swing, and each day finds me out in the garden and then into the kitchen to preserve the bounty.  To make things a little extra challenging this year, I must find ways to preserve the harvest that do not rely on freezer space.  We are moving in a few weeks and will be downsizing to one refrigerator.  In other words, we are going from a house with a deep freeze and two upright refrigerators/freezer units down to just one!  Day by day I am using up whatever we've had stored in these freezers, but I am starting to wonder how I am going to work with less freezer storage.  

     Our garden produces so much kale each summer that I usually blanch and then freeze it in Mason jars.  I did some of that this year, but I am also trying out a couple of new techniques.  The first idea I got from my sister who really loves kale.  I was over at her house one day and noticed she was juicing a lot of kale and then pouring the juice into an ice cube tray and freezing it so that she could use cubes of kale juice in her smoothies in the winter.  It's a great way to use up lots of kale and very little freezer space, which is perfect for me.

     I've also been giving my dehydrator a work out drying kale.  This way I can powder it and add it to whatever I like in the winter - popcorn, soups, smoothies, baby food - really the possibilities are endless.     

     I am also back into the lacto-fermentation groove.  The beets from the garden are now delicious lacto-fermented Pickled Beets.  The cabbages that barely survived a full out attack from some sort of caterpillar army managed to produce a nice large jar of Cortido once I cut off all the nasty bits and removed the critters still living in and on them.  The onions and fatty carrots Scott planted also made their way into the cortido, which was really exciting because pickling is so much more gratifying when you use vegetables from your very own garden.

     It was also high time I dug up the rest of the potatoes and figure out what to do with them until we are ready to eat them.  I had no idea you need to be very careful when you harvest potatoes.  Any little blemish or scratch on the surface of the potato could cause it to spoil and ruin the bunch when they are in cold storage.  Next year I will be extra careful not to stab them with the pitch fork when I dig them up, nor will I carelessly toss them into the basket.

     I had big plans to spend the afternoon packing, but when I got home from the market all I wanted to do was pickle and make immune boosting herbal remedies for the winter.  No one was home, so I went with it.  Besides, something had to be done with all the cucumbers growing in the garden.  Last week I made a batch of my favorite Cucumber Relish, and really wanted to use the rest to make my ultimate sweet sliced dill pickles that taste amazing on sandwiches.  

SWEET SLICED DILL PICKLES

Makes about 5-500ml jars

4 lb organic pickling cucumbers

6 medium sized organic onions

3 cups local honey

4 cups organic apple cider vinegar

1 cup water

1/2 cup sea salt

5 cloves organic garlic

5 heads fresh organic dill

Method:  Slice cucumbers into 1/4" slices, and the onion into thin onion rings.  Set aside.  Combine honey, vinegar, water and salt in a large stainless steel saucepan, bring to a boil.  Add the onion and cucumbers to the liquid and return the mixture to a full boil.  

     Place 1 clove of garlic and 1 head of dill  in a hot jar.  Pack cucumber and onion slices to within 3/4" of top rim.  Add pickling liquid to cover cucumbers to within 1/2" of top rim.  Remove air bubbles, readjust head space and wipe jar rim.  Screw on lidd and place jar in canner.  Repeat.  Return water to boil and process for 10 minutes.

     My oldest son is starting Kindergarten this year, and so I've been getting him prepared for school - getting him a knapsack and clothes, organizing his lunch kit.  I am now starting to think about winter colds and him being exposed to so many children on a daily basis.  The whole family has started taking fermented cod liver oil to bump up our vitamin A & D, not to mention all that essential fatty acid goodness.  While at the health food store I was about to pick up a bottle of elderberry syrup when I suddenly remembered this post by a friend of mine over at Sparrow Tree who shared a simple homemade version.  Now I must admit to having fantasies of finding a spot nearby where wild elderberries grow so I could wildcraft and then make healing syrups, but I have yet to locate this special place.  So, until then I will use dried berries from the store.  This stuff is so delicious, I am pretty sure I won't have any trouble getting my son to take a spoonful of it every day to keep him healthy.  I think I am almost ready to send my little boy off into the world.  Sigh.

HEALING TONIC

Yesterday we decided to plan a visit to my mother in law this weekend, who is fresh out of the hospital after suffering a stroke.  My first response to any kind of crisis usually involves providing nourishment and sustenance via the healing power of plants and foods.
We are in the process of moving and so are slowly emptying out the deep freeze of all frozen critters.  To my delight, we had two chickens that I knew would make delicious broth.  After a month of being on intravenous and no solid foods, a nice puree of  healing chicken soup, chock full of our garden veggies and home grown chickens definitely sounded like just what she needed.  So, the stock simmered overnight, and in the morning I whipped up a batch of our favorite Southwestern Chicken Chowder and a loaf of Zucchini Parmesan Bread (unfortunately she can't swallow large chunks of the bread, but I knew it would be a hit with my father in law).  

We had a great visit with the family, eating good soup, laughing, and hanging out by the lake.  An unexpected and wonderful day.

SOUTHWESTERN CHICKEN CHOWDER

1 Tbsp organic coconut oil

2 cups chopped organic onion

1 cup chopped organic carrot

1/2 cup chopped organic celery

1 organic red pepper, chopped

4 leaves organic kale, chopped

1 cup organic zucchini, chopped

1/2 cup organic string beans, chopped

2 tsp organic chili powder

1 tsp ground organic cumin

1 tsp organic ground turmeric

1 tsp organic ground coriander

1 tsp organic thyme, or more if fresh

6 cloves organic garlic, crushed and chopped

6 cups organic chicken broth

3 cups shredded cooked organic chicken

2 organic potatoes, cut into 1/2 inch pieces

1/4 cup organic whipping cream

sea salt and pepper to taste

Method:  Saute the onion, carrot and celery in coconut oil over medium heat for about 5 minutes.  Stir in the spices and cook for about 1 minute, then add the stock, kale, potato, green beans, red pepper, chicken, and some salt and cook simmering until the potatoes are tender, about 20 mins.  Turn heat to low and add the cream and enough salt and pepper as you like.  Remove about 1/4 of the soup and puree.  Stir the puree back into the soup and serve.

WILDCRAFTING: Blueberries

I paid a visit to my favorite wild blueberry picking spot on my way into the city the other day and was very happy to discover that the time for picking is now.  I had fantasies of a quiet morning in solitude foraging for blueberries, but my plan was foiled.  My son was desperate to come along to "Blueberry Land", and so he did.  

He was really cute with his little bucket in hand as I heard the little "dip, dip" of his harvest hitting their mark.  The novelty of actually doing any picking lasted about 30 minutes, and then her transformed into the blueberry monster who ate every berry he came across.  At two and half hours he was ready for home, but I was frantic.  I couldn't stop tipping my bucket of berries over!  Picking little tiny blueberries off the ground is very tedious and disheartening work.  Alas, a good portion of my harvest has now become compost on the forest floor, but I did manage to salvage enough to make one, delicious, and I mean delicious, pie.  Note to self:  always use a container that has a wide base that won't tip over when picking blueberries.  My husband also informed me that I could always do it like his dad does - use a little sour cream container for the active picking, and when it gets full, dump it into a larger, lidded container.  Good idea.

Please note:  berry picking is not for the "instant gratification" type of individual.  It takes a long time to pick berries (and sometimes your bucket tips over).  Then you have to bring them home and clean them and remove all the leaves, dirt, and debris (especially if you had to pick them up off the ground after spilling them) which is kind of hard.  But I do have a quick cleaning tip - place berries in a bowl of water, swirl and strain.  Then pick up small handfuls of berries, pick out any large chunks of debris and then dump the handful of berries in a bowl.  Little bits of dirt and leaves will remain stuck to your hand, simply wipe off on a towel and repeat.

WILD BLUEBERRY PIE

1 double crust recipe for pastry dough

4 cups wild blueberries

4 Tbsp organic cornstarch

1/4 cup local maple syrup

1 tsp organic lemon juice

Method:  Preheat oven to 400*.  Place the berries in a large bowl.  Using a potato masher, squish 1/4 of the berries to release some juice.  Stir in the cornstarch, maple syrup and lemon juice.  Let rest while you prepare pie crust in pie plate.  Pour in filling, cover with other crust and then bake at 400* for 20 minutes, then reduce heat to 350* and bake for about 20-30 minutes or until crust browns slightly.

FRAGARIA X ANANASSA FIELDS FOREVER

Strawberry season is here!  Woo hoo!  

I get so excited about fresh, local strawberries because I've waited all year to eat them again.  (Ok, so I did buy a couple of packs of frozen berries this winter, but that was only because I never managed to freeze any local strawberries last summer.)  Well, if I still lived in Ontario, I would definitely be heading over to this organic farm again to pick strawberries.  We arrived nice and early this morning (to beat the heat wave of the afternoon sun) to this gem of a place so close to my hometown of Markham, Ontario.  Oh! What a beautiful farm they have over there.  I was having farm envy big time.  The best part was seeing the pigs running wild in the forest foraging for roots and whatnot.  

We couldn't resist, we had to buy some bacon on the way out.  As soon as we got home we fired up the cast iron and had a bacon feast.  So good.  But that was after the strawberry fiesta we had in the car.  Despite being so full of strawberries already, I attempted to make a grain free strawberry crisp with my new favorite ingredient, almond flour.  It was really yummy, but definitely not picture or recipe sharing worthy just yet.  I've got to tweak that baby a bit before I share.  Really glad I went picking this year, but so sad it wasn't my freezer I was filling...

It's all well and good to bake and such with your berries, but truly, the best way to enjoy them is straight up, still warm from the sun.  Happy Summer.

IT MUST BE SUMMER.....another way with Chard

I had grand plans to make spanakotiropita with some of the chard that keeps growing in our garden.  It's so great that we have more than enough to eat now while it is fresh, and plenty to prepare and freeze for the winter.  I thought this recipe was the perfect opportunity to use of one of the many packages of phyllo in my freezer than need to disappear.   I don't know what happened though.  When I opened the pack I had defrosted it was all stuck together and pretty useless so I tossed it out and had to come up with a plan, quick.  I had already prepared the chard and feta filling and had a house full of people expecting dinner at some point.  Then it hit me, CALZONES!  Yes.....so I whipped up a batch of pizza dough, grated some mozzarella cheese, and dinner was on it's way.

Rather than repeat myself, feel free to check out the recipes for Spanakotiropita and Pizza Dough on my blog.

BABY'S FIRST MEAL

Our family celebrated a milestone in baby Jude's life yesterday with a special ceremony to introduce him to his first taste of food.  I was determined to make this meal extra special by making a puree from food grown from our very own garden.  I know bananas, avocado, mangoes, and other yummy vegetables and fruits make for great baby foods, but it seems so wrong to feed him food grown in the tropics.  After some contemplation, I took a stroll into the garden and pulled up some nice looking carrots and headed into the kitchen.  I am loving my Vita Mix blender even more after spending the afternoon making baby food with it.  It liquifies anything in seconds.  While I was at it I decided to make broccoli and string bean puree as well. I piled up three levels of my asian bamboo steamer and then made enough food to freeze so when I am really harried and in need of food fast I'll have some on hand.

     The table was set with a food altar, symbols and samples of the wonderful foods that will nourish and sustain him throughout his life.  There was some bread and sea salt.  A new season apple.  A dish of olives and oil my father brought for us from his village in Greece.  A whole carrot fresh from the soil.  

The candle was lit and we gathered around.  I said a few words for my son.  Words spoken in hopes that he will never know hunger, and praying he will always honour the earth that sustains him.  

We love you little one, bon appetit.

(PHALLIC) FUDGESICLES

Oh my.  The long anticipated purchase of the plastic free stainless steel popsicle moulds has morphed into a purchase gone bad.  Don't get me wrong, they are all that they promised to be in terms of providing a good alternative to plastic kitchen gadgets - well except for the fact that they come wrapped in plastic!  The thing is the design and shape of these popsicle molds are kind of odd, they look like, well, um, very phallic.  I feel so strange feeding these things to my son (and neighbourhood kids for that matter).  I ate one of them today for the first time, and I even felt weird sucking on the thing.  There is good news though - I have developed a recipe for healthier fudgesicles that taste awesome good.  I suppose I could always bring some to the next stagette I attend.....

FUDGESICLES

1/2 an organic avocado

1/2 can organic coconut milk

1 organic banana

1/4-1/2 cup local honey

1/4 cup organic cocoa powder

1/2 cup organic yogurt 

milk, kefir, or almond milk

additives: 2 Tbsp goji berries, 2 tsp bee pollen

Method:  Combine all ingredients a blender and puree until smooth.  Add as much milk as you need to keep the blade moving and to allow you to pour it out of the blender.  You want the blend to be thick, but thin enough to get it out!  Pour into popsicle molds and freeze for at least 6 hours.

SUMMER DAYS

After a very wet spring, I've been savouring each and every day of sunshine that has come our way.  The apple trees have blossomed, and now we watch and wait for the apples to grow.  The vegetable garden is full of greens in various stages of growth.  Scott has staggered the planting of salad greens and it is a delight to harvest fresh leaves each afternoon for our supper.  I pick from the larger plants, and watch the younger plants grow bigger each day.  As always, the arugula grew quickly and in abundance, and is now going to seed.  No wonder it's other name is rocket, that stuff shoots out of the ground and reproduces in a very short time.  

     Thank goodness our garlic plants have sprouted their scapes, because locally grown garlic is very hard to come by these days, and I can't live without garlic in my food.  They tasted very delicious in the garlic butter I drizzled on baby new potatoes at supper tonight. 

     As I was gathering fresh oregano for our chicken marinade, I harvested an extra bouquet of it for drying.  I can't believe how tall the oregano plants are this year!  To my surprise, I also discovered that my chamomile plants from last year must have self seeded, because my herb garden is full of lovely chamomile blossoms.  I am harvesting some of those for drying as well.  The bunches of herbs look so charming hanging in the most unexpected places in our kitchen.

I kept thinking I would wait until we had some guests over to use the nasturtium blossoms in a salad, but then I realized tonight was as a good at time as any.  They are in radiant full bloom in the garden.  The bees and butterflies are in abundance right now as well, dancing amongst the flowers.  The herb garden is so beautiful, a symphony of healing goodness.  I can't wait to get in there and do some serious weeding.  I'm not sure why, but the clover really seems to like the soil in the herb garden and are becoming a bit of an herbal threat. 

 

     I've also been having a lot of fun making frozen summertime treats for Faegan (oh let's be honest, I eat just as many of them as he does!)  I came across a really delicious recipe for Banana Cream Pops in a cookbook I took out of the library called Jam It, Pickle It, Cure It by Karen Solomon.  I adapted it a bit to omit the refined sugar and cumin!, (which I replaced with coconut sugar and cardamom) and we've been eating them non-stop all week.  I had to make an emergency trip to the supermarket to pick up some more bananas for another batch.  I am currently using some Baby Cubes with wooden popsicle sticks for molds, but certainly intend to invest in some stainless steel popsicle molds in the very near future.  I am also experimenting with Fudgsicles, which I have yet to perfect, but am enjoying nonetheless.  I will wait until they are awesome to share the results with you.  I hear that freezing pudding makes tasty treats, so I am going to try that next....

BANANA CREAM POPS

4 very ripe organic bananas

1 cup organic plain yogurt ( I was so excited to use our very own raw organic goat milk yogurt!)

1/2 tsp organic ground cardamom

1 tsp organic ground cinnamon

1 tsp pure organic vanilla extract

1/4 cup local honey

1/2 cup organic coconut sugar

pinch of sea salt

Method:  Combine all ingredients in a blender then pour into molds.  Freeze for at least 6 hours before serving.