Vermonters are basking in a string of sunny summery days after many many (many) days of rain. The change in weather means I can finally deal with the grass and weeds that have been happily growing in our lawn and garden. I’ve also been able to enjoy the best part of summer in VT: after-work swims in Lake Champlain.
Over the past several weeks I realized I’d posted blogs in previous years about many of the seasonal tasks I was busy with in the kitchen and garden. I’ve included a recap and links below, in addition to a delicious nourishing shortcake recipe we’ve been enjoying with our freshly picked strawberries and whipped cream. Enjoy!
Nourishing Strawberry Shortcake: This recipe involves soaking the flour in yogurt 24 hours before baking. To learn more about how this makes flour products more nourishing and digestible, check out this article and video. (recipe adapted from Nourishing Traditions)
Ingredients: 2 cups white flour, 1.5 cups whole wheat flour, 1 cup yogurt/buttermilk/kefir, 4 tablespoons melted butter, 1/2 teaspoon salt, 2 teaspoons baking soda, 3 tablespoons maple syrup.
- Mix yogurt and flour. It will be a very stiff dough, don’t worry. Cover and leave at room temperature for 12-24 hours.
- Melt butter. Mix butter and maple syrup into dough. In a small dish, mix baking soda and salt, breaking up any little balls of baking soda. Sprinkle dry mixture onto dough and mix, just until ingredients are barely combined.
- Divide dough into apx. 12 balls and place on baking sheet. They will spread a bit while baking.
- Bake at 350 for 40 minutes, or until bottoms are golden brown.
- Enjoy with fresh strawberries and whipped cream!
Strawberry Season in VT: This year’s strawberry season was admittedly rain-drenched. Luckily I was able to sneak in a few mornings of before-work picking. We’ve been enjoying plenty of fresh berries in all our meals, and froze several gallons for the winter. Check out this blog post to learn how to quickly freeze berries so that they stay delicious and easy to use in the future.
Other Firsts from the Garden: The last several weeks have brought the first crunchy harvests. We’ve been enjoying kohlrabi and sugar snap peas in addition to plentiful lettuce, spinach, chard, and herbs. And just a few days ago we picked the first handful of raspberries from our bushes. It’s really starting to feel like July!
And Speaking of Herbs: I’ve been enjoying going out to the field and garden each morning to gather leaves for my pregnancy tea blend (also gentle and delicious for other people): nettles, raspberry leaf, and mint. ‘Tis the season to harvest herbs you’d like to freeze or dry. Harvest most herbs now – they’re best when young and tender. Check out this blog post to learn about harvesting and preserving herbs.
Garden Pests: Many flying garden pests are busy laying eggs at this time of year. If you monitor your plants closely, squishing mating pairs of insects and any eggs they’ve laid (often on the undersides of leaves), you can prevent their population from booming in your garden. This post has more information about pest control in the garden.
Granola: In the summer I find myself wanting something cool and fruity for breakfast – a big swing from my savory broth, soaked oats, and egg-based breakfasts of winter. Unfortunately store-bought cold cereals and pasteurized milk are a pretty tough way to start the day for my digestive system. Plus, they are often loaded with crazy ingredients and sugar and leave me craving more. Thank goodness for my favorite nourishing homemade granola, homemade kefir or yogurt, freshly picked berries, and local raw milk! Note to self – next year make a lot of granola early in the spring when the oven heat is appreciated in the kitchen.