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Hello and welcome to the:
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Plan for summer fun issue!
This month's newsletter will offer ideas for kids of all ages to spend time this summer exploring nature and includes ways to interact with our food system.
So, before we get started, let me just say - Hooray, the greens are in season here in Connecticut!
When you live in an area with four distinct seasons, like I do, there is a great deal of excitement (at least for me) when food grown from the local ground comes back into season. And some of the first food each spring is in a favorite category of mine - the greens. So, welcome back!
In other news, many of us - regardless of the way seasons manifest locally - are preparing for summer fun. So, read on for ideas on ways to plan to delight in longer days and nature's bounty!
And, as always, thank you for taking an interest in A Return to Simple, the blog, newsletter and lifestyle.
All the best,
Laura Modlin
Founder and Publisher
A Return to Simple
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First up, a recipe for Memorial Day and beyond ...
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Red, white
& dairy-free
In the states, Memorial Day weekend is the unofficial start of summer. To me that means fresh - fresh vegetables, fresh fruit, and fresh air. And, after the winter's freezing temperatures, I for one am going to relish the coming summer sunshine and warmth.
For me, there is no greater way to end a summer day than by sipping a cool beverage on the patio while dinner cooks on the grill, and, of course, savoring a post-dinner treat of ice cream.
Ice cream and childhood seem to go hand in hand. Most of us recall the excitement of the ice cream man stopping in the neighborhood or of a trip to the local mom and pop ice cream parlor. As a grown-up, ice cream still makes me smile.So when Laura asked me to share a healthy, fun, eco-conscious snack that the entire family could enjoy, I knew right away I wanted to write about ice cream. The thing is, this "ice cream" contains no dairy or additional sweeteners. It's fruit. Just fruit.
Bananas. Strawberries. Blueberries. In my neck of the woods, local berries aren't quite making an appearance yet, but for some of you, they are ready and waiting. With a little whipped coconut cream on top, it's a patriotic red, white and blue sweet treat.
Banana Ice Cream with Berries
and Whipped Coconut Cream
Serves 4
Ingredients
- 2 frozen bananas
- 1/3 cup unsweetened full-fat coconut milk, refrigerated
- 1/4 teaspoon vanilla
- 1 cup fresh blueberries
- 1 cup fresh strawberries, chopped
Directions
- Peel two ripe bananas and cut into small pieces.
- Spread the pieces out on a freezer-safe plate or cookie sheet. Freeze for 2 hours or overnight.
- Refrigerate a can of unsweetened coconut milk for a few hours or overnight.
- Blend the frozen banana pieces in a small food processor or blender.
- Keep blending, occasionally stopping and scraping down the food processor. The banana will go from looking crumbly to gooey, to oatmeal-like and then it will become creamy, like soft-serve ice cream.
- When it reaches the creamy stage, blend for just a few seconds more.
- You can serve immediately, but it'll be very soft. For a more traditional ice cream texture transfer it to an airtight container and freeze until solid.
- While ice cream firms up, make the whipped coconut cream: Flip the refrigerated can of coconut cream over and open from the bottom. Pour out any liquid and save for use in a smoothie or another recipe. What remains in the can is the cream.
- Scoop 1/3 cup of the solidified cream into a bowl. Add the vanilla.
- Using a hand mixer, stand mixer, blender, or a whisk, whip the coconut cream until soft peaks form. It won't be as fluffy as traditional whipped cream, but the texture will become whipped-like.Keep the whipped coconut cream chilled until ready to use.
- Once the "ice cream" is frozen, scoop into small bowls, sprinkle chopped strawberries and blueberries onto each serving, and add a dollop of whipped coconut cream on top.
- Any extra whipped coconut cream will last covered in the refrigerator for a few days.
Alicia Ghio is a passionate home cook on a mission to inspire people to know where their food comes from, to know what's in it and to savor the flavors of fresh ingredients. She is founder and editor of the multimedia blog, Local Food Rocks (
localfoodrocks.com), and has appeared on network television as an expert on local food.
(Photos by Renato Ghio)
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Next, ideas for summer fun with the kids ...
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Bean growing projects!
Story and Photos by Joanna Walker
 Hi I'm Joanna, I write a blog called, 'Blue Barn Living.' My blog is focused on art and science projects to keep children entertained.
I like to do activities that require little more than everyday items you find around the house and I LOVE projects that get kids outside exploring nature. I was delighted to be asked to write up a project we have been working on over at the Blue Barn for A Return to Simple's newsletter.
Children are born naturalists. If you have ever watched a 2-year-old wander down the street you'll know they pick up every stick, stone or feather, they stop to watch a pretty bird or smell the dandelions. This is why it's so important to harness this natural love of nature and include it in their learning in a fun way as they grow. Kids learn far better when outside 'doing' and the garden offers many ways in which to teach skills such as math, science, writing and art. All while gaining a respect for nature.
These bean teepees are great for getting kids learning in a fun hands-on way. Beans are an ideal way to start gardening with children. The beans are easy to handle when planting, they grow quickly and the pole beans used for a teepee get so tall it's fun for the kids to measure the growth. Plus, at the end you will have the added bonus of a nice green vegetable your children can pick and eat in salads or cooked.
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And now, a book full of adventures ...
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Stalking the Wild Asparagus
by Euell Gibbons
Featured Book
When I first heard about this book, I thought it would be a little too off-the-grid for me. After all, it's about wild fruits and vegetables.
I was wrong.
It's actually a book for food and nature lovers. And, even though it was first published in 1962, the same year as "Silent Spring," it is meaningful today and not really out-of-date.
In fact, both "Silent Spring" and "Stalking the Wild Asparagus" helped lead the way for the environmentalists rallying others today.
And, if you're anxious to learn new things about the natural world - and discover new recipes - me! - you will enjoy this book.
The first wild food detailed is acorns. And, let me just say, I now finally understand why the tree in my former front yard only covered our lawn with acorns every two years. I thought it was random. No, it's because of the type of tree.
Seems obvious now that I know.
Coincidentally, I recently heard about Walden Farm. Based here in New England, they produce "acorn pork," which comes from pigs that are fed acorns. A woman started this venture because she feels that using acorns to feed pigs is a great way to utilize a resource that is abundant and accessible.
Interesting.
She said she will remove acorn stockpiles from people's homes. So, if you have some and don't need or want them, get in touch with the farm. The URL is www.waldenhill.co - yes, there is intentionally no M at the end.
Other wild food discussed in the book includes: wild apples and asparagus, berries, sweet birch, and other types of nuts and honey.
It's really a fun book and can make for some great adventures this summer!
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One final note - When you think about how you want to treat your lawn this summer, think about how it will effect the next generation. Anything you put on your lawn ends up in our drinking water and food supply.
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Visit A Return to Simple to read stories about issues facing our food system.
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