It’s still a little early to put plants in the ground. The seedlings bought yesterday need a few more weeks before going into raised beds. The sunny bench in the potting shed is now loaded with hope for a full potager garden.
The mayhaw is blooming now. Lots of sweet banana peppers.Three kinds of mint including variegated pineapple mint. Tiny, tiny Creole tomatoes.
Three kinds of mint, two kinds of peppers, Creole tomatoes and cilantro were potted up. I’ll add sweet basil and more chives to the collection.
And the faithful mayhaw is blooming, as are the Methley plums planted a year ago and the blueberries. (I’m hoping the rabbits will leave the berries alone this year…) Two more plum trees, one more blueberry bush, two new pears and a loquat will be added to the orchard. I’m excited!
It’s almost time for Ecclesiasties 3: 2; the part about planting.
The seasons go from summer to autumn on Monday. In the produce section yesterday, pretty USA strawberries and apples were part of my purchase. Strawberries harken the warmer months, and apples beckon the cooler. I combined the fruits for a nice fruity dessert. Or snack. Or breakfast.
3/4 cup strawberries, washed, stemmed, and thinly sliced
More salted butter, cut into pats
What to do:
Into a 9×9 casserole dish or 9 inch pie plate, pour a little of the melted butter to coat the bottom. Set to the side. Preheat oven to 350°.
In a medium-sized bowl, combine the oats, flour, brown sugar, cinnamon, and the rest of the melted butter. This will be the crumble top.
Next, arrange your apples in the dish in a single layer. Then, top the apples with the sliced strawberries. Take a few of the pats of butter and dot evenly over the fruit.
Then, take the crumble mixture and sprinkle over the butter and fruit, covering well. Place the rest of the butter pats evenly over the top.
Place the filled dish in the center of the oven and bake for about 35 minutes or until the top is nice and brown.
I served this apple strawberry crumble with a few dollops of light strawberry ice cream and stuck a few crispy apple skins on top. That link is above in the ingredients list.
It’s that time of year when the calendar says autumn, but the temperature says summer. This crumble is a tasty blending of those two seasons. September and October are months of reflection and anticipation. It’s not quite the end of the year, but close. Have we met any of the goals we set back in January? Well, you have three more months and a few days…
Seasons of change Blessings from the Exile’s Kitchen.
theexileskitchen 