When I was growing up I always thought we had a large garden. It spread the length of our backyard and was home to rhubarb, tomatoes, cucumbers, raspberries – the list could go on! After an afternoon playing out in the yard or swimming in the pool, my siblings and I would scavenge around in the garden for a quick snack.
Now that my siblings and I are all grown, you would think the family garden would scale back. Wrong. My parents have taken it to a whole new level and expanded the garden to triple it’s original size. While they sell produce at the farmers market, they still have an overflow of fruits and veggies. Luckily, that means I get to stock my fridge with fresh homegrown produce.
My last haul included a bag of strawberries. I ran through a list of recipes to use the strawberries and settled on these yogurt parfaits. They are quick and easy to assemble and make for a delicious mid-week breakfast.
Strawberry Compote Parfait
- 2 C. strawberries, slices
- 2 Tbs. honey
- 1 Tbs. lemon juice
- Greek yogurt
- In a sauce pan over medium heat, bring the strawberries, honey and lemon juice to a simmer.
- Once bubbling, reduce the heat and use a wooden spoon to mash the strawberries.
- Continue cook for 10 minutes, occasionally stirring
- Remove from heat and let cool
- In an airtight container, layer the strawberry compote under a dollop of greek yogurt.
- Top with strawberry slices and a drizzle of honey.
- Store in the fridge until ready to serve.
On one of my trips home I discovered my mom was experimenting with new jelly flavors. Her newest batch included violet and dandelion. I loved the idea of floral jelly, but I was hesitant about trying my first sample. Would the floral elements be overpowering?
To my surprise, the infused floral flavor was light and sweet. It was a lovely twist on more traditional flavors and I couldn’t help hosting a mini tea party to showcase the specialty jelly. Layered upon warm scones spread with whipped cream, the violet jelly added a playful element to the flavor combination.
While violet or dandelion jelly may not be readily available in your supermarket, it is a fun treat to look for while browsing your local farmers market. Or if you are feeling adventurous, you could try making a batch yourself!
The peaches at our local market blanketed the produce section with a sweet aroma. Not being able to withstand this temptation, I filled my basket and headed to the check out. Once I was unloading my groceries I realized I may have gone over board.
Sure, Ian and I love peaches, but as we looked at each other we both knew I made a mistake. There was no way we could eat them all before they went bad.
After scrolling through Pinterest and flipping through cookbooks, I settled on trying out a new infused drink – a peach shrub. This concoction involves making a fruit syrup and diluting it with vinegar. I heard shrubs can add a refreshing twist to traditional cocktails and I couldn’t resit using it as a base for the classic gin and tonic.
The flavor combinations for shrubs are endless. Have fun playing around with different mixtures of fruits and vinegar! You can even get creative on how you use your shrub. Keep it simple and sip on it with club soda or add it to your favorite cocktail recipe!
- 3 peaches, washed and cut into even slices
- 1 cup granulated sugar
- 1 cup champagne vinegar
- Fill glass mason jar with peach slices and add the sugar
- Seal the jar and shake vigorously until the sugar is evenly distributed
- Place (on a windowsill?) for 2 days, shake daily
- Open the jar and strain out the peach slices
- Add the champagne vinegar to the peach syrup
- Stir until well incorporated and store in the fridge up to a week
Peach Shrub Gin and Tonic
- 4 oz tonic water
- 2 oz gin
- 2 oz peach shrub
- Combine the gin and peach shrub in a cocktail shaker with a handful of ice
- Shake for 20 seconds and strain into a tumbler
- Pour in the gin and enjoy