I have big news from our little urban “farm.” Yesterday was our first official harvest. I’ve been using a bit of thyme here and some chives there, but yesterday was different. I filled a bowl.
I picked my first hydrangea bouquet!
I also got to see the cutest sheep on the side of the road between Stoddard and Peterborough, NH.
Ever since my friends came over for a vegan feast, I’ve been craving the cold berry soup I made. Guess what everyone in New England? It is strawberry season! Instead of buying the bland, too-perfect strawberries from the store, you can get the really red, ripe, juicy beauties from somewhere local. There couldn’t be a better time to try this recipe out.
cold berry soup
*I used “Fresh Berry Soup” from Moosewood Cookbook as a sortof basis for this vegan version.
2 cups of orange juice
1 carton of So Delicious Coconut Milk Creamer
1 container of So Delicious Coconut Milk Plain Yogurt
1 tbs agave nectar
2 tbs fresh lemon juice
1 1/2 pints of berries (I used a mixture of raspberries, strawberries, and blueberries)
1 tsp almond extract
1 tsp vanilla extract
cinnamon and nutmeg to taste (I used about 1/2 tsp each)
sprigs of mint (mint is very easy to grow and one of the first things you can harvest from your garden in the spring)
Puree everything together in a blender. Chill in the refrigerator for an hour. Garnish with a sprig of mint on top.
Special thanks to my friend, Sam. Out of nowhere, I got a package in the mail containing a copy of Moosewood Cookbook. Such kind acts are rare these days and I can’t express how much this gesture meant to me. In a very short period of time, this vegetarian cookbook containing recipes from Moosewood Restaurant in Ithaca, NY (very near where I grew up) has become my favorite. Every vegetarian cook should have a copy of this classic from 1977.