During these busy days of summer I am finding myself drawn to simple. Simple meals and easy routines have been the theme. Thankfully, this is the time of year when eating simply could not taste better. Over the weekend, we made our usual trip to the farmers’ market. I was amazed at the amount of produce filling the vendors booths. Beautiful, French Breakfast radishes, baskets full of salad greens, piles of asparagus, spring garlic, green onions and our favorite snap peas.
April is birthday month at our house. 2 out of 3 boys will be celebrated for turning a year older. Birthdays at our house have turned into an all out food fest as they have gotten older. Homemade cinnamon rolls for breakfast, a favorite meal at supper and a special dessert.
For dessert this year, the birthday boy requested a 3 layer cake with lemon curd and whipped cream frosting AND he wanted to make it himself. I’ll let the pictures do the story telling, but let me just add; I never realized how much one can concentrate on cracking eggs, how far flour truly can fly and that if making a layer cake was always this fun, I would make them every week.
Saturday morning I snagged my youngest boy and headed down to the farmers’ market. We left early, and found ourselves downtown just minutes after the ringing bell that signals the start of the market. Crowds are thinner at the fall markets. I suppose cooler mornings and the upswing of football game days and other fall activities leaves folks less time to make the trip.
It all began with one green onion. A few years ago, standing in the middle of our first garden, I threw down a few onion seeds. I had absolutely no idea what I was doing, just knew I wanted to grow something. With the help of my husband and brother we had torn out a chunk of our backyard, and lovingly planted tomatoes, cucumbers, zucchini and last, but not least a couple seed packets for green onions.
I love the idea of canning. Saving the bounty of summer for the cold, winter months to relive the flavors of warmer days. To this point, all I’ve canned is jams and jellies. It’s not that I’m afraid of the process. Not at all. Unfortunately, it’s more a matter of time that seems to be the hurdle. I’m not giving up on the idea of shelves stacked with beautiful tomato sauce, preserved fruits and salsas. It just may take me a few more summers to get there. For now, I’m content with jars of raspberry jam and some quick refrigerator pickles.
