The Butterfly Bush (a.k.a. Buddleia) is struggling against this heatwave
in Southern Ontario. No butterflies to be seen.
This morning, at 6:00 a.m., I was at my stove cooking up a spectacular breakfast sandwich of multi-grain toast with grilled tomatoes, a spicy fried egg, some Jarlsberg cheese and a couple of strips of turkey bacon.
Why was I doing this so early? It was because I had made a deal with my beloved husband last night: if he would go outside before work and water all of our plants and trees (both front and back), I would prepare a fantastic breakfast to get his day off to a brilliant start. He did, and I did, and we were both very satisfied.
I took my mom to the bank for 9:30 a.m. when they opened their doors, so we could get ‘er done early, and get back home out of the heat. On the way back, we stopped at the entrance to a farm, where I often pick up new perennials for a very reasonable price. Today, they had their fruit and veg stand operating. It’s run on the honour-system, so they have a box with a slot where you can leave cash to pay for the goods you receive. We can home with 4 quarts of strawberries.
Last summer, I read somewhere (probably on Pinterest) that if you soak your fruit in the sink with cold water and vinegar, then rinse with cold water and pat dry, you can prolong the life of your fruit in the fridge, and most importantly, get rid of the chemical residue that rests on the outer skin of just about everything you buy.
Here are half of the strawberries having a good soak. They are destined
to become something wonderful this afternoon!
Prepped and ready to be made into my Strawberry-Basil Jam. Yum!
The remainder of the berries are lined up for a shortcake, a strawberry-rhubarb pie, or just to top a bowl of cereal.
What’s your favourite summer fruit, and how do you like it prepared?