Keeping Your Cool

Homegrown pineapple strawberries

Summer is here in Oregon, ushered in by record-breaking heat. It's so important to stay hydrated these days. We are keeping our water pitchers filled, our ice tray as full as possible and enjoying iced mint tea using the fresh mint from our garden.  Our backyard strawberries are especially delicious this year so we have found ways to showcase them. Here we share our cooling recipes with you. Enjoy!

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Berry Almond Float

Just in time for July 4th! This red, white and blue treat makes a perfect, cool dessert for the occasion. It's easy to make. The almond custard and strawberry sauce should be prepared a day ahead so that they can cool overnight in the refrigerator.

Ingredients

• 2 packets unflavored gelatin (Knox)
• 1¾ cups cold water
• 1½ cups milk (cow, unflavored soy or other)
• 1T almond extract
• 2 pints (2 lbs) rinsed, hulled & drained strawberries
• 1/3 cup sugar (or half sugar and half stevia according to manufacturer substitution quantities)
• 1 T lemon juice (from half a lemon)
• 1 T kirchwasser (optional)
• 1 pint (1 lb) rinsed & drained blueberries 

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Making the Custard

1. Place ½ cup cold water in mixing bowl. Sprinkle the gelatin packets over it and let soften for 5 minutes.
2. Bring the remaining 1¼ cup of water in saucepan and bring to boil.
3. Add boiled water to softened gelatin and stir until it dissolves and becomes clear.
4. Stir in milk and almond extract.
5. Pour mixture into Pyrex dish (7½” x 12”).
6. Refrigerate at least 4 hours until custard is firmly set.

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Making the Strawberry Sauce

1. Thickly slice 1 lb of the rinsed strawberries and place them in a saucepan with the sugar, lemon juice and kirshwasser. Bring to boil over medium heat, stirring occasionally.
2. Reduce heat and simmer 20 minutes or so until sauce thickens, stirring occasionally
3. Remove from heat and cool to room temperature. Refrigerate in clean jars. (Makes about 3 cups.)

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Assembling

1. Use a sharp knife to cut across the cold custard to make diagonal cuts 1” apart one way and then the other way.
2. Use a thin spatula to go underneath the cut custard and gently place the diamonds in a large bowl. A glass bowl is especially nice to see the layers.
3. Spoon the strawberry sauce over the custard (to your liking).
4. Spread the fresh strawberries and blueberries on top.
5. Serve in small bowls. 

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​Summer Smoothie

Blood oranges

plus strawberries

Summer Smoothie

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We have been enjoying blood orange juice for several months now. In the spring, we combined blood oranges with caracara oranges for a delicious breakfast treat. Now that we have strawberries from our own yard, we have created our special summer smoothie. Easy to make, so refreshing on a hot summer day!
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Ingredients
2 lbs blood oranges (juiced)
½ cup rinsed & hulled strawberries
¼ lemon (squeezed)
1 cup ice cubes
 
Combine ingredients all in a blender for a minute. Makes about 3 cups of delicious juice.