Hopefully, summer will soon be here, and the thought of sunshine, gardens, and flowers is on my mind. I received some sunflower seeds from a dear friend, so I have them started in the window. I swear they grow at least an inch a day. By the end of summer, these will be 20 feet tall or more. I’ve decided to convert my raised bed gardens to cut flowers this season as I can get all the fresh produce I need from the farmers market or Swappers Meet on Saturdays. We’re so lucky to have these shopping options in our area.
I recently hosted a week-long visit with my mom’s sisters and cousins. We put a tiny vase of flowers in every room and had bouquets in the living room and dining room. You would think these would have brought in a fresh smell to ward off our dusty winter, but these flowers had no scent. Pretty, bright colors but no bouquet to the bouquets. That’s when I decided I needed more flowers in my life. I baked a triple-berry and cherry crumble, and sketched out a plan. For some, I will start with seeds; for others, I will buy perennials to bloom before the seeds can sprout. I’ve also added some herbs, as the best bouquets from Fairhaven Farm sometimes come with a sprig of basil to mix with the floral scents. Also good in a salad, so dual duty.
My mom, aunts, and cousins enjoy spending time together. We play cards and games, watch crime shows, and do art projects. We all went to the Kimball Area Library to make clay birds and bird nests that will be fired in a kiln and returned to us forever, showing our talents, or lack thereof. In my mind, art isn’t about who does it best. It’s the journey, not the destination. Sometimes I get lucky and make something pretty; other times, it’s not fit for the trash bin. But I never enjoy myself more than when I get a chance to be creative and spend time with friends.
Our creativity also extends to food – good food with great taste. I don’t eat mindlessly. I want a pop of flavor or a crunch. It’s as much about texture and salty sweetness as it is about protein and nutrition. Here is a medley of tried-and-true recipes from last week. I hope you enjoy them.
Be the reason somebody smiles today. ~ Sandy
“She sprouted love like flowers, grew a garden in her mind, and even on the darkest days, the sun still shined from her smile.” ~ Erin Hanson
Peanut Butter Energy Bites
1 1/2 cups creamy peanut butter
3/4 cup semi-sweet chocolate chips (I used sugar-free)
1 1/2 cups old-fashioned oats
3 Tablespoons chia seeds
1/2 cup honey
1/2 teaspoon salt
Combine all ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll.
Roll into 12 bites and store in the fridge for up to a week.
Chickpea Salad
2 Tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 Tablespoon of lemon zest
2 Tablespoons of lemon juice
3/4 teaspoon sea salt
Freshly ground black pepper
1/2 teaspoon ground cumin
2 cans of chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
3 cucumbers sliced into thin half-moons
1/3 cup chopped roasted red peppers
1/4 cup finely chopped parsley
1/4 cup fresh mint
In a large bowl, combine the olive oil, garlic, lemon zest, lemon juice, salt, and several grinds of pepper.
In a small skillet over -medium-
low heat, toast the cumin seeds until aromatic, about 30 seconds. Remove from the heat and crush them a bit (a mortar and pestle is most straightforward). Add them to the bowl and stir.
Add the chickpeas, tomatoes, dates, cucumbers, red pepper, and parsley to the bowl and toss. Season to taste and serve.
Bumbleberry Crumble
4 cups mixed berries (I use frozen)
For the crumble:
1 cup rolled oats
3/4 cup flour
1/2 teaspoon baking powder
3/4 cup brown sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup butter
To prepare the fruit/berry bottom layer:
Place berries into a deep-dish pie plate or 9”x13” baking pan.
To prepare the crumble:
Mix the rolled oats, flour, baking powder, brown sugar, nutmeg, and cinnamon for the crumble.
Using your hands, rub in the butter until crumbly.
Sprinkle the crumble over the fruit and press down slightly.
Bake at 350º F. for 40 to 50 minutes or until the crumble is evenly golden brown and the fruit is bubbling well at the bottom of the dish. Serve warm with good ice cream.