It actually went even hotter at one point today, up to about 93, but I didn’t have time to take a photo at that point. I’m not a hot weather girl, but somehow it didn’t bother me as much as usual – it was hot yes, but not “oh my god I’m melting hot”.
Maybe it’s because this house stays reasonably cool, or because I knew the garden needed it, or because the patio had a nice breeze. Whatever the reason it was a hot day and we still got A LOT done.
Mike finished residing the tractor shed (photos after paint) and got it primed as well. I weeded the 20′ x 4′ row of onions, then I went and picked up a set of horseshoes that I found on Craigslist so that we can play at the BBQ on the 4th, then I went to the farmer’s market, stopped to buy 1.5 flats of strawberries, stopped at the co-op for milk, cream and coffee, hit Lowe’s for a soaker hose repair kit and then home for more weeding.
As the heat hit it’s peak, we indulged in Mojito’s using Anita’s recipe while I topped a 1/2 flat of strawberries for jam. Because what else would you do when it’s 90 but sweat over jam? Yeah. Oh well, 12 half pints later I think it was worth it. Another half flat will go in the freezer tomorrow night for smoothies this winter along with 2 lbs of cherries.
All of this in the midst of getting ready for almost 30 people to join us for a big BBQ on Friday. We’re scrambling to get the house organized, the horseshoe pits dug, the lawn mowed, the local groceries ordered and picked up, the keg cold and guest rooms organized. We’re insane.
To end the day, our friend Ken showed up unexpectedly for dinner and got lucky enough to join us for our first truly summer meal of the OLS challenge.
The menu was simple, with an emphasis on maximizing the first stars of summer.
A local free range chicken from the freezer was brushed with olive oil, salt and pepper and slow roasted on the grill by Mike.
New potatoes from Frog Song Farm were boiled and eaten with butter.
The rock star’s groupies got recruited for a quick steaming.
A few struggling spring onions and the first of the next round of radishes were sliced thin to join lettuce from the garden and strawberries (local, picked this morning) for a sweet summer salad.
No picture of the final meal since we were hungry and it was 8:30 pm. Instead you’ll just have to be happy with a shot of the homemade strawberry ice cream we finished with. The cream, milk and berries were local, the sugar and splash of vanilla were exceptions. I made fast and easy ice cream (recipe below) instead of custard based because I absolutely couldn’t spend any more time at the stove today.
Simple Strawberry Ice Cream
Fills one standard ice cream maker, serves 6
1.5 cups milk
1.5 cups heavy cream
3/4 cup sugar
splash of vanilla
1 cup crushed strawberries
1. Make sure your freezer bowl is frozen.
2. Whisk together the milk, cream, vanilla and sugar. Pour into bowl. Let it run for 10 minutes.
3. Add strawberries, run until done.