Each time I log onto the orchard website I see my last blog, sadly months out of date. The book is nearing completion and it is no longer taking all my time and focus. Time to enjoy these glorious August days, cool nights and warm sunny days are what the perfect summer weather should be.
On Spring mornings my morning walk to work took me past peach blossoms, then apple blossoms and shortly after, strawberry blossoms. Before I knew it the apples were the size of ping pong balls and the strawberries were ripe. Within a few weeks the raspberries were red and hanging enticingly from the bushes. It was all I could do to keep walking. So many hung under the branches waiting to be picked, but I had to get to work.

So many berries...

So many berries…

Suddenly summer arrives. Fruit and vegetables are ripening faster than we can eat them. It doesn’t matter that it’s too hot to cook because salads are so fresh and easy to make. I add mint leaves or basil leaves to an assortment of greens, blanch pea pods or green beans for a couple of minutes in boiling water, cool quickly in ice water and add to the salad. Sometimes I add slice strawberries or a handful of blueberries. Scallions, cucumbers, zucchini, cherry tomatoes, they all all add their own favor and crunch to the meal. A vinaigrette made with olive oil and a fruit vinegar, some homemade croutons complete the salad. A bit of grilled fish or chicken and it’s a yummy meal.
A couple of weeks ago we had house guests for the weekend. They enjoyed the local meals we shared. Scallops from Ipswich Shellfish, sweet corn from Marini’s and everything else from the orchard. Green beans, a tomato and cucumber salad, and for dessert, blueberry crisp. In the morning we had blueberry peach scones, a fruit salad of blueberries, raspberries, currants, peaches, and apricots along with omelets made from our own eggs.
This recipe makes a nice breakfast treat. The photo was taken when I had fresh sweet cherries.


Preheat oven to 350 degrees



1½ cups milk
¼ cup plus 1 tablespoon sugar
3 eggs
1 teaspoon vanilla
¾ cup flour
3 cups sweet cherries, pitted
¼ cup sugar
Confectioners sugar for dusting on top

1. Place milk, sugar, eggs, vanilla and flour in a blender. Blend at high speed for 1 minute. Pour a ¼-inch layer in the bottom of the baking dish* and place over moderate heat until the batter has set in the bottom of the pan. Remove from the heat.
2. Spread the cherries over the batter layer, sprinkle with the ¼ cup sugar and then pour the remaining batter over the cherries.
3. Place in the preheated oven and bake for 55 minutes or until a straw inserted in the middle comes out clean.
Serve warm, sprinkled with confectioners sugar. It will sink slightly as it cools.
Serves 6-8

* A buttered 2-quart ovenproof baking dish or a 9-inch cast iron skillet is perfect.