When I did my three-day raw cleanse this summer (read about it here!), I seriously got into smoothies. I don’t have a juicer and certainly didn’t have $350 to spend on the one I want (I’ll save that for the wedding registry). Since I couldn’t prepare any kind of green juice, I decided smoothies were the next best thing and have continued enjoying them for breakfast or lunch (and tweaking my recipe) all summer.
You will notice that the recipe calls for frozen berries and peaches – I want to point out that I do not buy frozen fruit at the grocery store. You totally could, but I prefer farmer’s market produce.
To freeze the fruit, I wash and core (strawberries) or roughly chop (peaches) and lay them out on a baking sheet lined with saran wrap. I let them freeze in a single layer overnight, and them move them to a big ziplock. This keeps them from sticking together.
So apparently, I might have a strawberry allergy. This is a big maybe, but I recently broke out in an extremely itchy rash (I’ll spare you the details), and my dermatoligist asked me if I had been “overindulging” in strawberries. I said “…Mayyybe…” instead of fully admitting to my fat-kid strawberry behavior. I’ve bought/consumed about an entire flat’s worth since May. I love strawberries, and you can not beat fresh summer ones, so yes…maybe I tend to overindulge. Just a little.
Although I could eat strawberries right out of the carton for hours, sometimes they are fun to bake with, too. Like in my Strawberry Rhubarb Scones. And these dumplings, which were quite delicious. Lots of pictures in this post, so click through!
Before my Grandpa Z passed away, he would make strawberry rhubarb jam every summer. Some of my fondest summer memories involve lots of jelly spread between two slices of soft white bread. I still have a jar hidden in the cupboard…I haven’t opened it, because I don’t want to let go of that one piece of summer that represents not only the memory of my Grandpa, but also his love of cooking and baking. How long does jam last? Maybe I can share it with my kids some day. I bet the recipe is around, too….
Before today, I had never used rhubarb in my own cooking, and I wasn’t even sure how exactly it tastes – I just knew it was known for going really well with strawberries. When I saw it at Avila Valley Barn yesterday, I knew I needed to try it out…and today scones answered all my questions. Rhubarb is sweet, but with its own distinct flavor. While baking in the scones, both the rhubarb and strawberry became very soft and delicious.
Scones remind me of England, clotted cream, and tea, but I rarely have them with any of these accompanyments. I love them fresh out of the oven (duh), or heated up in the toaster the next day. They’re excellent plain or with butter…or with strawberry jam.