So much to love about June
As you know our field is covered in chamomile and thistle now that June is here. We are very mellowed out from all the nectar in the flowers. I saw that you were feeding the girls your leftover roses; we do love those. And, there’s some ripe bottlebrush down by the garden – if you like, we can come have a go at trimming those for you too.
Speaking of delicious treats – did you know raspberries are in season for just two months in Northern California and that June is one of them? I do hope you take advantage of this and enjoy some of these little red goodies in their tip-top shape.
Fresh red raspberries are dry, plump, and bright at their finest. If they have stems they were picked too soon but once they are picked, they are quite perishable so enjoy them quickly. I am happy to help with that so I have a recipe for you and all of your friends to try.
This Raspberry Coulis would be a delightful addition to your classic flavors – Vanilla Snowflake and Deep Chocolate. Coulis is a thick puree of fruit meaning “drip” in French.
- 1 1/2 cups raspberries (about 6 ounces), or a 10 ounce bag frozen (360 mil)
- 1/4 to 1/3 cup brown rice syrup (60 – 90 mil), more with frozen berries
- 1/2 tsp. (2 mil) vanilla
This will make about a cup of a flavorful and decorative under sauce that would be lovely beneath scoops of your ice cream. After this, sprinkle some fresh berries on top for a beautiful summer dessert.
I hope you enjoy this treat as much as the girls have been enjoying theirs. If your friends from other parts of the U.S. are curious about what’s good in their areas, they can drop me a line – email@example.com and I’ll write about it and throw in a recipe or two!