Tastes of Summer..... Sun.... 80

Fresh lettuce, asparagus,  greens of all kinds, new potatoes, radishes, berries, fresh milk and eggs!!!!!! Oh my!  
Our "spring" offerings are a little late this year due to all our cool, cloudy days, but this week everything has started to come off at once it seems, we've had all of the above in varying amounts of abundance. With the hens still laying well and the baby goats weaning so we are getting more milk,  we have been using milk and eggs in (just about) everything, and the greens are coming off like they always do, (despite the cool weather other garden plants dislike), no way we can  eat them all as quickly as we pick them! So into the freezer they will go. A quick blanch in boiling water, a quick dip in cold water, drained  and packaged in a quart zip-lock they go into the freezer to await the winter time when I add them to just about every soup, or pasta sauce I make, they are a  very welcome addition to hearty winter soups (and a good way to sneak a 'green' into your supper for pickier eaters!)

 

Fresh greens boiled with a pinch of salt a pinch of sugar and

topped with a dab of butter and a splash of vinegar

Served with boiled and buttered new potatoes

AND TOP IT OFF WITH

 

Bumbleberry Cobbler

 

1 cup strawberries

1 cup blackberries

1 cup blueberries

1 cup raspberries

1/2 cup rhubarb chopped

1 cup sugar

1 T. lemon juice

1-2 T. rounded cornstarch

1 cup dry yellow cake mix

2 T. melted butter

Combine all fruit in saucepan, heat just till juice starts to flow, remove 1/2 cup juice, add sugar and lemon juice,
 continue to cook till fruit is heated through, about five minutes. Stir cornstarch into reserved juice, add to pan and cook one-two minutes or till thicker.

Pour into a 1.5 quart baking dish, sprinkle with dry cake mix and drizzle with butter. bake at 350* for 3o minutes.
Serve warm, wonderful with vanilla ice cream.