Raspberries are currently in season. After all the rain lately, they are big and beautiful. I just went raspberry picking with my regular berry posse. This was the second time this month we picked at Albeke Farms in Oregon City. I like it out there. The fruit is sweet, and the people are laidback and friendly. That is a really good combination when berry picking with small children.
I froze all my berries for future use. Check out Chow’s method for using frozen berries in baked goods (see photos at the end). Cool, huh?
My sister made Smitten Kitchen’s Whole Wheat Raspberry Ricotta Scones for breakfast yesterday. They are good: slightly sweet and packed with raspberries and ricotta. Speaking of ricotta, my husband and I are still crazy about her Rich Homemade Ricotta. The only unique tools you need are cheesecloth and a candy thermometer. Other than that, the ingredients and steps are super simple.
Some early blueberry varieties are ready now, with others following in the next week or two. Late again. Thankfully good things come to those who wait.
I pulled up my garlic last night. It doesn’t look very impressive now, but I will let the bulbs dry out for a couple days before brushing off the dirt and outer layers, cutting off the stalks, and storing the garlic in the garage. The next crop will go in the ground in the early fall.
With this cool weather, my rhubarb is totally confused. It is huge and happy, thinking we are in the middle of March. I can’t blame it; some days I have to double-check the calendar just to remind myself that we are, in fact, in July.
I picked these huge rhubarb stalks and made Rhubarb Raspberry Jam and my husband’s favorite: Rhubarb Sauce. For the sauce, just chop the rhubarb and throw it in a big pot, add a little water, and simmer until the rhubarb breaks down to the desired consistency. Add sugar to taste, stir, and cool. Put into small containers and freeze. Use on pancakes, waffles, or ice cream.
In other news, my husband and I are gearing up to move within the next month. Moving is expensive. We are trying to think outside the box [Ha! Pun intended.] to keep costs down.
I am planning meals around our freezer stash and pantry stockpile, trying to limit myself to buying only dairy and produce for the next month. Have you ever noticed how easy it is to throw things away from the freezer? That 10-ingredient soup or bag of grated zucchini that were so hard to part with when they were fresh are much easier to toss when they are hard, unrecognizable blocks in the freezer. I am determined to be creative, though, and (so far) resisting the urge to pick up Chinese take-out every night.
Right now we are debating the merits of Pods vs. storage units. Any opinions? Help us out, FLNW Community: What are your tips for moving on the cheap?
Leave a comment! What is going on in your kitchen/garden/home this month?
This post may contain affiliate links. See the disclosure policy for more information.