I've got the great luck to live in an area with lots of green spaces, and they are especially lovely right now. And bountiful! A few evenings ago, feeling the roaming urge, we wandered out in the twilight and gathered bagfuls of wood sorrel and salmonberries to feast on. Talking and gathering while the sun sinks and the sounds of frogs and night stirrings begin is lovely.
The berries made their way into a smoothie right away! The sorrel made for great pesto from this recipe, although I would add basil and walnuts the next time, because the flavor was a bit sour on its own. I've also found sorrel makes a nice addition to chicken and rice soup!
At the moment more berries await preparation, maybe as a sauce for ice cream or a panna cotta...
Today its about 40 degrees and raining so that I'm about tempted to build an ark. Instead I'll share this lovely recipe my brother made for a gluten free brown betty.
You will need:
Four cups of granny smith apples
3/4 cup brown sugar
1/2 cup gluten free flour ( I like plain brown rice flour)
1/2 cup gluten free oats
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup room temperature butter, plus more for sauteing
A drizzle of honey
Peel and slice your apples thinly, and place in a pan with about two tablespoons butter. Saute until lightly browned.
Drizzle on the honey and add the spices and continue sauteing until apples are slightly soft.
In a separate bowl mix together the oats, flour, butter and brown sugar. Scoop the apples into individual ramekins ( my favorite) or a 9 by 9 pan. Cover with the oat mixture and pat down. Bake in a 350 degree oven until the filling is soft and bubbly, and the crust brown. Absolute heaven with vanilla ice cream and the sauce from the apples drizzled on top. Enjoy!
And because nothing beats the classics, here is another-
