Oh boy. I have been busy, busy doing what needs to be done to begin preserving both our own harvest and the local harvest that surrounds us. In the past month or two I've put up 18 pints of our own sweet pickles, 24 half pints of locally picked raspberry and strawberry jam, frozen 5 gallons of locally picked blueberries, strawberries and raspberries as well as 2 gallons of our own and a neighbor's zucchini so far. It feels so good.
After gobbling up all the fresh berries our bellies could handle from our latest outing to Mad Tom Orchard I made this amazingly simple and delicious raspberry buttermilk cake. Actually, I made two of them because the first one was eaten in 3 minute flat. This is an easy one to make gluten free because the recipe only calls for 1 cup of flour. I used Bob's Red Mill AP Mix for the flour and added a 1/2 tspn of xanthan gum. The recipe is already committed to my memory. It's a keeper.
A few weeks ago we had a very special visit too. Aran and Nadia stopped by the farm. It was such an incredible pleasure and an honor to meet them both and to learn that Nadia is a neighbor. Aran's blog, Cannelle et Vanille, is packed with tempting food photography and the most delicious recipes (many of them gluten free!) I've ever seen. Stop by both of their spaces, you will be inspired.