This week we've been enjoying the fruits of the season. The girls and I went to Perryhill Farms to pick blue berries. It seemed possible that I could pick about 30 pounds, but my reality was much less. The berries were beautiful and the girls did very well. Emma picked diligently. She was proud of her 1 lb.
Mandy had a bowl too and picked and picked and ate and ate. It was hilarious to watch her pick a blue berry and try to decide whether to put it in her mouth or in the bowl. Her mouth won out at the end of the morning.
At one point there was actually something in Mandy's bowl, but she stole the berries from me.
I made 2 cobblers, one sugar free (made with agave nectar and stevia) and the other to share that was "real". We ate lots of berries just for snacks. I also froze a gallon sized bag and will be picking more. I love frozen blue berries!
Yesterday a good friend brought me a crate of cherries she picked in Hood River. She even pitted them for me with her handy-dandy pitter and helped me can 7 jars! I don't deserve this kindness, but it was so wonderful.
Thanks Jenni, for your time and your friendship. It was lots of fun!
Cherries are a beautiful fruit. Pitting them causes what looks like a massacre in the kitchen, but that is okay. I froze the other half of the cherries that Jeff pitted for me last night. It kinda sounds like I got out of a lot of work... and I did.
And we must not forget this inevitable summer bounty...
Zucchini and Yellow Squash. The girls and I made zucchini pancakes last night -- so yummy. We are huge fans, but the man of the family is not. I make them like this:
2 cups shredded zucchini
1 cups shredded cheese
1 cups of pancake mix or bisquick
enough water to make a batter
Lowry's seasoning salt (sprinkle on while cooking)
Cook the batter on a greased skillet longer and lower than you would regular pancakes to make sure they cook through. Serve with melted butter.
I made 2 chocolate zucchini cakes last night. Chocolate zucchini cake taste just like a moist cake. I didn't sample it, but Jeff said it was delicious and took some to work this morning to share. I puree the zucchini and then my father-in-law has no idea it is in there and gobbles it up. He really, really dislikes zucchini, but loves my cake. It warms my heart to trick the people I love.
Here is the recipe:
2 1/2 cups flour
6 TBS cocoa
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
mix wet ingredients separately:
1/2 cup butter
1/2 cup oil
1 3/4 cup sugar
2 tsp. vanilla
2 cups pureed zucchini
1/2 cup milk
Add wet ingredients slowly to dry ingredients and mix just till blended. Pour into a greased 9x13 pan. Sprinkle with 1/4 cup chocolate chips. Bake at 325 for 40-45 minutes.
I like to top the cake with peanut butter frosting. That was back in the day when I consumed sugar.... now it is only a sweet memory.