Strawberries: last of the month

Of course, there is nothing better than a strawberry eaten on the day it was picked, but here's an idea to extend that taste. We've started freezing ours in small batches to use in smoothies. Plug in your blender, throw in a handful of frozen strawberries, some vanilla yogurt and some milk. Blend, pour and sip through a brightly colored straw... now that a summer treat that can be made year round!

Click on the jam jar photo to find a delicious strawberry jam recipe.

Painting a "strawberry" bowl...

Take Ten

I found myself picking strawberries at a frantic pace when I realized that wasn't the point. Slow Food is all about taking the time to enjoy the process. So I took a deep breath, marveled at the beautiful red of the strawberries and listened quietly to the giggling children calling out, "I found one!"

Sipping red zinger tea in my favorite mug and reading my new Farmer Brown Cookbook...

Parsley, Rosemary and Thyme...

The first day of pick your own in the Powessitt fields had me picking fresh herbs today! A friend shared this great tip on storing fresh herbs for future use. Wash herbs. Microwave until crispy. Crumble into a bag. Label and store for use all year long! Thanks Sue!

Herb stakes for planting some of my own...