Yesterday we had a glorious day for picking strawberries. The skies were overcast and it was about 72 degrees. And the strawberry plants were loaded. Strawberries, red and plump pulling down the branches with their juicy weight. Honestly, I don't think I had to move for than ten feet to pick a flat of strawberries (9 quarts). How nice is that? It took all of a half of an hour.
As we were walking out I spied a huge clump of chamomille. You know I have been looking for chamomille for two years now. Chamomille likes rocky areas and it always seems to be around farms. For some reason I just never found it. Until yesterday that is, I hit the jackpot. I filled a grocery bag with the weed. After plucking all the heads off I ended up with two cups of buds!
I love ice cream. If there were only two foods in the world- ice cream and popcorn I would be completely satisfied.
Vanilla Frozen Yogurt
1 cup heavy cream
1/4 cup of Lyles Golden Syrup (could use corn syrup instead)
32 oz Greek style yogurt
1 1/2 cups sugar
the seeds of one vanilla bean
Stir all ingredients together and refrigerate for four plus hours. I did overnight. Pour ingredients into you ice cream maker and follow the manufacturers instructions.
Strawberry Rhubarb Vanilla Sauce
4 cups strawberries
4 cups rhubarb, chopped
1 cup sugar
juice of one lemon
In a large pot combine rhubarb, strawberries, lemon and sugar. Cook until rhubarb is tender. Add vanilla pod and let cool. Remove pod and blend mixture into a puree.
Here's a list of the ways I have used the mixture:
- Over cottage cheese
- in my tea, both hot and iced
- over pancakes or waffles
- drizzled over crepes that have cottage cheese in them
- as a base for a sherbet