Monthly Archives: May 2019

Kitchen Cures For Climate Change

Posted on May 27, 2019 by Ann Lovejoy

Seeking Higher Ground! Helping Our Planet Plate By Plate It’s getting more obvious each year that climate change is occurring faster than many people hoped. If of us are in a position to actively change the world, we can all … Continue reading →

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Nourishing Native Pollinators

Posted on May 20, 2019 by Ann Lovejoy

Nectar is not the only attraction in a well stocked garden, so don’t get bugged by bugs. Having a haze of insects hovering over your beds will just about guarantee you a host of birds (even hummers need protein as well as sweet desserts) as well as butterflies. Housing helps too; many grasses (especially stipas) are butterfly friendly host plants, while roses offer building material to leaf cutter bees along with their pollen and nectar. That’s a large part of why I tidy the garden in late winter and early spring rather than in autumn; putting off the work protect and supports native pollinators and when I finally get around to it, there’s a lot less to do, since so much as self-composted in place. Continue reading →

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Savoring The First Strawberries

Posted on May 13, 2019 by Ann Lovejoy

Although nothing beats eating sun-warm strawberries straight from the garden, these enticing fruits lend themselves to a wide range of treatments, from sweet to savory. After eating a few day’s worth of naked berries, I’m ready for a few classics. For many years, my family has celebrated the start of local strawberry season by enjoying strawberry shortcake for dinner. There are, of course, many versions to try, but after a fair amount of playful experimentation, I’ve plumped for these light, flaky, slimmed down shortcakes, which gain flavor, fragrance, and a tender crumb from whole wheat pastry flour.

Perfect Strawberry Shortcake

Berries:
6 cups strawberries, hulled & quartered
1-2 tablespoons brown sugar or maple syrup

Combine in a bowl and set aside to macerate for at least 15 minutes.

Cream:
1 cup organic heavy whipping cream
1-2 teaspoons sugar or maple syrup
1/2 teaspoon real vanilla extract

Whip cream to soft peaks, add sugar and vanilla and whip for 10-15 seconds more. Set aside.

Shortcakes:
2 cups whole wheat (or any) pastry flour
1/4 teaspoon cardamom or nutmeg
1/2 teaspoon sea salt
1 tablespoon sugar
1 tablespoon baking powder
2 tablespoons unsalted butter OR coconut oil
3/4 cup milk (almond if not cow)

Preheat oven to 450 degrees F. Combine dry ingredients in a food processor and blend for 5 seconds. Add butter and process for 10 seconds or until evenly distributed. Transfer to a bowl and stir in milk, starting with 1/2 cup, adding just enough for the dough to form a ball (not too sticky). Pat into four rounds 1/2 inch high and bake at 450 until golden (12-15 minutes). Cool for 5 minutes, then split in half like a bun, using a fork, and fill with berries and cream. Serves at least one. Continue reading →

Posted in Early Crops, Easy Care Perennials, Gardening With Children, Growing Berry Crops, Planting & Transplanting, preserving food, Recipes, Sustainable Gardening, Sustainable Living, Vegan Recipes | Tagged , , , , , , , | Leave a comment

Good Food And Good Company

Posted on May 6, 2019 by Ann Lovejoy

Relishing Raw Asparagus This weekend, my daughter and I had a house blessing ceremony to celebrate moving in to our newly refurbished home. At a recent choir practice, I’d asked my fellow choristers to come sing a sweet old hymn, … Continue reading →

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