Wildflowers are prolific along the county roads, especially daisies and Queen Anne’s lace. A reliable clue that it must be early June.
Overgrown flower beds also come with the long sunny days and frequent rain. Weeds had popped up between the seams in my flagstone walkway. Robin and JC spent hours giving them a manicure with the weedwhacker.
An Ode to Purple Potatoes
Now I’ve never cooked purple potatoes. I’ve cooked cauliflower, carrots, cabbage, and asparagus, that were purple, but not potatoes.
I wondered if they would discolor the water or the green beans I was cooking with them. I googled my concern. According to the Internet sages, there was no need to worry. Color is retained during cooking, they said. And sure enough, they were right.
When you bite into these little, purple gems, they’re creamy with a sweet, nutty taste. Loved ‘em.
Fresh Fruit Desserts
The recipe for Chez Pannise Blueberry Cobbler comes from the New York Times. It is so easy and so good. Blueberries get a sprinkle of sugar before being placed in a baking dish and topped with rounds of dough. But, get this! There’s no rolling out to do! You just shape pieces of the dough into a 2-1/2″ by 1/2″ patties and plop them atop the berries.
Into the oven they go. With a dab of whipped cream (or ice cream) you’ve got a splendid summer dessert.