Monthly Archives: June 2019

Strawberry Lemonade

Every summer, I look forward to the locally grown strawberries.  But this year, we had to wait longer to enjoy these red beauties of summer.  We had so much rain and cool weather that it caused a delay in the picking of the berries.  Strawberries need the heat and the sun to ripen.

Fortunately, our local strawberry season finally started a couple of weeks ago.  The strawberries are available at nearby local farms and Farmers Markets.  Below are some of the strawberries I picked up locally.

For the past couple of summers, I have been making a homemade strawberry lemonade made with the local strawberries.  This strawberry lemonade is a very refreshing and delicious drink and is perfect for a hot summer day.  It is also very easy to make.  For a more festive drink, a splash of vodka can be added to your glass of strawberry lemonade.

Strawberry Lemonade

  • Servings: 4-6
  • Difficulty: easy
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1 cup granulated sugar
2 cups water

2 cups fresh strawberries, washed and stems removed
2 tablespoons granulated sugar
1 cup water

2 cups fresh squeezed lemon juice
4 cups water

Combine the cup of sugar with 2 cups of water.  Microwave for 2 minutes or heat on the stove until very hot.  Stir until sugar is dissolved.  Set aside and let cool to room temperature.

Place the strawberries in a blender or food processor; top with 2 tablespoons of sugar.  Pour 1 cup of water over the sugared strawberries.  Blend or process until smooth.  Strain the strawberry puree through a fine mesh sieve, if desired.

Combine the strawberry puree, reserved sugar water mixture, lemon juice and 4 cups of water in a large pitcher.  Stir until blended.  Chill before serving.

Yes, we have had a rainy early summer but a bright spot to the rain can be found in rainbows.  A beautiful rainbow was spotted in West Michigan after our last rain.  Some even spotted a double rainbow.  Here are  photos of the rainbow my beautiful daughter took in Belmont, MI.

Notes:
1.  I used 9 standard sized lemons for two cups of juice.
2.  I have a BTipsy Jumbo Citrus Hand Juicer that I used to juice the lemons.  I got it several years ago from Amazon for about $14.00.
3.  Adapted from allrecipes All Natural Strawberry Lemonade.

 

Roasted Asparagus with Bernaise Sauce

I have to admit to being a new fan of asparagus.  I tried it a couple of  years ago and now I love it and look forward to the local Michigan grown crop.

The Michigan asparagus season begins in late April-early May in southwest Michigan and wraps up in late June up North.  I usually find it here in Grand Rapids around the middle of May.  Michigan ranks #2 in asparagus production in the USA.  California is #1 and Washington State is #3 in production.  Source

While asparagus is great simply roasted in the oven and served as is, I do like it with a Bernaise sauce.  For this post, I am using a shortcut for the Bernaise sauce.  It is made from the Knorr Bernaise Sauce Mix.  It is actually very good.  I have made Ina Gartner’s blender recipe for Bernaise Sauce.  It is also very good and not that difficult to make if you are looking for one from scratch.

Roasted Asparagus with Bernaise Sauce

  • Servings: 4
  • Difficulty: easy
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Easy Bernaise Sauce

1 (9-oz) packet Knorr Bearnaise Sauce Mix
1 cup Half-and-Half (or milk)
1/4 cup butter

Whisk the sauce mix and 1 cup half-and-half in a small saucepan.  Add 1/4 cup butter and bring to a boil, stirring frequently.  Reduce heat and simmer, stirring frequently until thickened, about 1 minute.  Makes about 1 cup sauce.

Roasted Asparagus

1 pound of fresh asparagus
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Preheat the oven to 375 degrees F.

Wash and dry the asparagus.  Break or cut off the tough ends of the asparagus.  Place the asparagus on a baking sheet and drizzle with olive oil.  Sprinkle on the salt, pepper, and garlic powder.  Toss the asparagus to coat it completely with the olive oil and seasonings.

Spread the asparagus out in a single layer on the baking sheet and roast for 20-25 minutes, or until tender.  Serve with Bernaise sauce.

This time of year, we start seeing beautiful wildflowers alongside the roadways and in wooded areas.  They are actually an invasive plant called dame’s rocket.  They are still beautiful flowers and a welcome sight in late May and early June.  I took these pictures at a nearby park where I see them every year.