Healthy Harvest Farm Share

Green Beans, Carrots, Cucumbers, White Bunch Onions, New Potatoes, Lettuce and Zucchini

Healthy Harvest Farm Share

Snow Peas, Cucumbers, Basil, Perpetual Spinach, Carrots, Zucchini and Yellow Patty Pan, Green Peppers

Cucumbers, Basil, Carrots, Spinach, Parsley, Green Peppers, White Bunching Onions, Lettuce, and Peaches and Tomatoes from the Amish Market

Healthy Harvest Farm Share, 4th of July Eats

 Zucchini, Yellow Patty Pan Squash, Carrots, Snow Peas, Basil, Lettuce, Kohlrabi

Veggie Harvest from our garden, this year I planted colored beans!

 

 Blueberry/Black Raspberry Crumble for dessert!

Healthy Harvest Farm Share

Cucumbers, Zucchini, Yellow Patty Pan Squash, Dill, Basil, Lettuce, 

Swiss Chard, Kholrabi

June Strawberry Supermoon Cake

This year we were returning from our vacation in Elk Creek NC on the Summer Solstice.  I made our summer celebration cake on June 23rd, which was the day of the full moon for June.  It also happened to be the day that the moon is closest to the earth this year, so it was a 'supermoon'.  

Festive Summer Almond Cake with Strawberries

Ingredients

• 3/4 cup sugar
• 8 ounces almond paste
• 1/2 cup unsalted butter, softened
• Zest of 1 orange
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups sliced strawberries
• 2 tablespoons honey
• 2 teaspoons balsamic vinegar
• Powdered sugar for dusting

Directions

1. Heat the oven to 350ºF. Butter a 9-inch round cake pan. Line the pan with a piece of parchment paper cut to fit the bottom and butter and flour the paper.
2. Place the sugar and almond paste in your food processor and pulse until it's blended, about 40 seconds. Add the butter, orange zest, and vanilla extract and pulse until smooth, again about 40 seconds. With the processor running, add the eggs one at a time. Remove the lid and add the flour, baking powder, and salt, then pulse a few more times until just blended, about 15 seconds. Scrape the batter into the prepared pan and smooth the top.
3. Bake the cake until golden and a toothpick inserted into the center comes out clean, about 30 to 35 minutes.
4. Meanwhile, place the berries, honey, and vinegar in a medium bowl and stir to combine. Refrigerate for at least one hour or until the berries are juicy.
5. Cool the pan on a wire rack for 30 minutes, then loosen the cake's sides with a knife, invert it onto a serving plate, and peel off the parchment. Serve the cake dusted with powdered sugar and topped with the berries.

 

  I really liked this cake, I think almond in a cake is so good.  It was also great to eat for breakfast!  Surprisingly Jeffrey really liked it too, and ate a few pieces for dessert, he also mentioned maybe he would like it for his birthday cake!  Meredith declared it was 'not good' - silly 3 year olds.

Packed Lunch Week 37

Monday 6.3.13

Tuesday 6.4.13 - Field Trip Lunch!  The kids walked to Mrs. Shoemaker's House for games and lunch.

Wednesday 6.5.13

 

 

Thursday 6.6.13

Friday Funday 6.7.13

Corl Street Picnic

Corl Street has a family picnic every year where parents and siblings join their student for lunch.  The day started out a bit rainy, so the picnic was moved into Jeffrey's classroom.  Luckily we all had a space to sit at the tables, although we sat in a tiny kindergartener sized chair! 

Lunch was hamburgers, a favorite of Jeffrey's although he did not initially recognize this 'mystery meat' when it was presented from the school cafeteria!  I enjoyed eating off the sectional tray just like when I was in school, and it was fun to see all Jeffrey's classmates and their families.  Meredith enjoyed her usual lunch of a peanut butter sandwich, cheese stick and raisins.  She's not ready for the school lunches yet!

After lunch Meredith and I went out on the playground for recess with Jeffrey's class.  Alex pushed Jeffrey on the swings all crazy, it was fun to see what really happens at recess!