It’s finally spring!!! I know that I’ve been complaining a bit about wishing spring would just get here. Well it has, and I’m celebrating. The rains have stopped, the sun is out, the flowers are in bloom (check out the photo below!), my raised garden beds are built. How can I not celebrate? Last night I made the most amazing salad. Strawberry spinach salad recipes are always popular and always delicious. But I found a way to take the classic combination of spinach and strawberries to new heights. Edamame. That’s Ed-Uh-Ma-May (aka soy beans). I know that I make a lot of spinach salads, and I probably say that every one is the best spinach salad recipe, but for right now, this one is blowing them all out of the water in my book.
This strawberry conserve recipe is a soft set jam with whole berries and a great way to preserve summer’s strawberries. You won’t believe how easy it is! After picking a … Read more
It’s berry time! I’ve picked almost 20 pounds of strawberries and raspberries the past couple weeks and have been feverishly perfecting recipes that feature summer’s berry bounty. Several the recipes are for preserved berries so we (and you) can enjoy them year round. But this mixed berry salad recipe features fresh raspberries and strawberries in a mouthwatering and waistline friendly creamy strawberry dressing.
I wasn’t expecting such a buzz last week when I mentioned on facebook that the crockpot of apple butter was making my house smell amazing. But suddenly people were commenting, and emailing, and begging for the recipe. So I promised to post it ASAP, and here it is! I do have to say this is REALLY good apple butter. I’ve given it as gifts and had people chase me down in church to ask how I made it. In fact, if I were that type of person I might boastingly call this the best apple butter recipe ever! But really, there are two secrets to this apple butter, and I promise to share both of them with you.
I am so in love with this cake. It’s perfect for the 4th of July, every slice is a little American flag that will bring oohs and aahs at your Independence Day picnic, potluck or barbecue. I can’t take credit for the construction idea, it’s the brain child of Elissa (well her father’s idea actually). You have to check out her blog, she’s the greatest 17 year old baker and blogger I’ve seen. Anyway, I have only baked a couple cakes from scratch, and never a regular white cake, so decided it was time to experiment. My experiments in baking have become so successful, I’m less and less afraid to do it. I made the recipe below three times, once with no food coloring, once with blue and once with red. My only food coloring was the gel kind which always comes out pastel, if you can get darker, go for it.
I totally fell behind on my Daring challenges while trying to get my blog transferred over. So I couldn’t miss this months, and fortunately it was a pretty fun one. Here’s what our hosts had to say about the challenge:
We’ve been getting a lot of rhubarb in our CSA, which is great because I love its tartness, it’s like a confused little produce item that can’t decide if it’s a vegetable or a fruit. It’s the bridge between cold weather and harvest time that makes me feel like I can wait for local produce without getting scurvy (okay no I’m actually not worried about scurvy but it makes rhubarb even more fun to think it’s staving it off!). Sometimes I just suck on a little piece to feel my face pucker up involuntarily. With our first batch I made a rhubarb cherry skillet pie. Oh man was it good. But I wanted to start making something that could last, so I decided on jam which I can can (yes I said can can on purpose) and enjoy throughout the next year. Besides with pie I have to eat it all that day before it spoils, wait, pie doesn’t spoil in 24 hours? Well, that’s my story and I’m sticking to it 😉