It's still berry madness around here, and if anything, it's only getting better! I've just had the most wonderful long weekend, on the lake, in the bush, and in the kitchen! Darwin and I canoed to a little cabin for a getaway, and guess what?! It just so happens that there is a blueberry patch nearby. After navigating over, under, and around lots of brush in a cutover, we managed to fill our blue pail with a breakfast of berries. Mmmm! Other than that, we enjoyed canoeing, sunbathing, a campfire, a lightening and thunder show (fortunately just after safely arriving at the camp), and having quiet time to ourselves.
We just love being out here, its so peaceful - and the weather was perfect!
Our little cabin in the woods
This was a little resting/swimming point along our journey.
The view from here is incredible!
By today I was back in the berry patch, where it was like picking grapes in some spots - I picked buckets and buckets, while gorging like a bear 🙂
Back to the kitchen,
here's a very simple Blueberry Sorbet
I whipped up the other day...I adore the colour.
2 cups blueberries
1 1/2 cups almond mylk
3/4 cup agave
1 tbs lemon juice
2 tsp pure vanilla extract
Blend until smooth. Chill and then process through an ice cream maker - OR freeze in ice cube trays.
Salads and fruit puddings also make great summertime food. Here are a few recent ones that have been at my dinner table.
We've had lots of butter leaf lettuce coming out of the garden, along with zucchini, basil, and parsley. I've used these ingredients as a base, along with cherry tomatoes, red/yellow peppers, avocado, and a sprinkling of lemon juice, sea salt, and olive oil.
Tropical Fruit Pudding - It's nice to throw something other than local berries into the mix 🙂
I like to dump things into the blender in no specific quantity. Here, I've mixed: pineapple, banana, mango, macadamia nuts, water, and vanilla - topped with fresh raspberries.
I hope you're enjoying the abundance of fresh food around you this summer too!