Busy weekend: planting raspberries, kayaking, gardening, and a cherry-raspberry buckle

 It was a very good weekend.  Saturday morning I got up and planted the raspberries that Hubby and I dug from his boss’s house earlier this week.  I’ve got the soaker hose on them and rocks around the base so the chickens don’t dig them up.  Fingers crossed most of them survive and we have red AND yellow raspberries next summer!

Saturday afternoon Hubby, The Stinker, and I piled into the truck with our kayaks and drove to a new lake for a little afternoon paddle.  This one is a winner in multiple ways, but the fact that it is only 1 hour from our house is pretty nice.  There are at least 2 other lakes in this general area that I want to check out this summer, and I think we might go camping/kayaking after I get back from the field this week.

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Today I got up and went for a long(er) run than normal.  I left The Stinker at home since it was already getting hot and she just can’t do longer runs in the heat.  I ran faster than I do when she’s with me, so it felt extra good to push myself a little harder than usual.  Since I am leaving for the field tomorrow, I’m not sure when my next run will be, though I will try to get up early enough tomorrow so that Stinker and I can do a short run before my ride shows up.  Also since I am leaving for the field tomorrow, I needed to clean out the fridge this weekend (read: today).  Hubby doesn’t cook while I’m out of town, he usually eats frozen bean burritos and toasted bagels with cream cheese.  I still had a lot of our CSA share from last week and even some from the week prior that needed to be used, so I made a zucchini “apple” pie (yes, you use zucchini in place of apples, and no, it’s not disgusting, but yes, you can tell that it’s not really apples), a cherry-raspberry buckle (see recipe below), and cabbage pockets.  There were several cabbage pockets left over so I know Hubby will get at least a few veggies while I’m gone.

I harvested my 1st tomato today!!  There’s not another one even close to ripening, so I will just have to savor this one little guy until more start to ripen.  It’s going to get pretty hot early in the week (mid-90’s, yuck), but by mid-week it’s supposed to cool down into the mid-upper 80s with a decent chance for rain late in the week.  I hope that will make my tomatoes happy.  After I plucked this tomato, I set it on the ground next to my camera while I pulled a few weeds in the peppers.  Stinker came up and tried to haul it off!  I’m not sure she was so much interested in it as a tomato as that it looked like a little red ball to play with.  Either way, I’m glad I caught her–I’m not going to let her have the 1st tomato of the season!

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My peppers sure are happy in this heat.  I’ve got a few that are starting to ripen.  I’ve got at least 2 that are turning red, and many green ones that I could harvest, but I prefer red, yellow, and orange peppers to green ones.  I would really like to make some pepper jelly, though, using green ones, so I might swipe enough to make a batch.  I’ve got plenty of peppers on my 15 plants and they are still flowering!

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And now for one of the best desserts I’ve eaten in a while: a cherry raspberry buckle.  A buckle is a moist fruit-laden cake.  I found this recipe on delish.com a couple of years ago, and I put it in the CSA newsletter last week.  Since we got more cherries with our share last week and I picked raspberries twice last week, I figured this was a natural choice to use up the fruit before they go bad.  I didn’t have any applesauce, which the original recipe calls for, so I substituted Greek yogurt.  I also used about half the oil called for and substituted sour cream for the other half.  Hubby gave it an enthusiastic two thumbs up.

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Cherry-Raspberry Buckle (adapted from delish.com)

1 1/2 cups flour

2 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup half and half (or milk)

1/2 cup vanilla Greek yogurt

1/4 cup oil

1/4 cup sour cream

1/2 cup sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups raspberries

1 1/2 cups halved, pitted cherries

Combine first 4 ingredients in a large bowl.  Add remaining ingredients (but not fruit) and stir well.  Gently fold raspberries and cherries into batter.  Pour into greased 9 inch springform pan or cake pan.  Bake at 350 degrees F for 45 minutes.  Top will be golden and firm.  Let stand for at least 30 minutes.  Drizzle with a glaze before serving.

Glaze:

1 tablespoon powdered sugar

1/2 tablespoon lime juice

Stir together until no sugar lumps remain.  Drizzle over cake while still warm and allow it to soak in before serving.

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