Welcome to the first Foodie Friday of summer, dear reader. Summer is coming in hot and strong. In Southwestern Pennsylvania, we are experiencing record-high temperatures. It is so hot that my chickens are experiencing reduced egg-laying, and my goats' milk production has declined. The Bibbed Wonder reports to me each morning that the girls have "not made sh**." This is to be expected. We are not surprised or frustrated. It's too hot to want to do much of anything besides sit in the shade and try to stay cool. It is even too hot for the girls to have much of an appetite. My three grannies, Red, Lily, and little Merribelle don't finish their grain during their morning and evening feedings. We, too, are experiencing a lack of appetite. Our meals consist of small helpings of easily prepared foods like cheese and crackers, fresh fruit, stir-fried vegetables, and lots and lots of water. All three of us are always carrying around reusable water bottles filled with icy cold water.
With the hot temperatures and lack of appetite, nobody feels like cooking, let alone eating a heavy meal. I thought I would share a cool, light fruit salad recipe today. With The Bean's new willingness to try fresh fruit, the plentiful berry season, and the ease of this recipe, I thought it would be a good time to introduce this light, easy recipe. The berries are fresh and seasonal. With their high water content, consuming berries helps to keep one hydrated in the heat. The addition of Greek yogurt is good for digestion and packed with probiotics. This fruit salad is mildly sweet and very refreshing. Although it can be served right away, with the hot temperatures, I like to refrigerate it for a few hours. It does not hold up well overnight. Berries, especially very fresh ones, are quick to go limp and mushy. I suggest consuming it on the same day it's made. I hope you enjoy this simple, refreshing treat.
Greek Yogurt Fruit Salad
6-7 cups of fresh fruit (I like strawberries, raspberries, blackberries, blueberries and grapes)
1 cup vanilla Greek yogurt (I've also used Lone Oak Farms honey Greek yogurt)
8 ozs. low-fat cream cheese, softened
4 Tbls. sugar
2 tsp. vanilla extract ( I like Sweet Home Vanilla's vanilla extract)
Directions:
Wash the berries and fruit well, and allow them to air dry on a muslin towel or paper towel.
Combine the yogurt, cream cheese, sugar, and vanilla extract in a small bowl.
In a large bowl, add the fruit. Pour the yogurt mixture over the berries and gently combine using a large spoon or spatula.
Refrigerate for a few hours and enjoy.
We will be at our usual Saturday spot at The Ligonier Country Market tomorrow. It is going to be a scorcher. My gentle advice is to shop early in the cool morning hours. The market offers a large variety of fresh, local berries. Yarnicks Produce carries lovely fresh strawberries, and Sand Hill Berries always have gorgeous berries in interesting varieties. If you are local to Indiana, Stutzman's Blueberry Farm will be open for pick-your-own or pre-picked berries next week. Our strawberry season is winding down, but you still have a few weeks to enjoy fresh local strawberries. My gentle advice is not to wait too long. As strawberry season fades, blueberries make their beautiful and delicious debut. Our Blueberry Verbena soap and moisturizer will soon be available. Check out our friends at Stutzman's Blueberry Farm for all things lovely and blueberry. You won't find a more beautiful setting to enjoy picking fresh blueberries or a more lovely family to support local.
On this hot, steamy Friday, stay safe, be smart, enjoy simple, fresh, local produce, support your local farmers, stay hydrated, and keep washing your hands
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