I love you but you are such a tease!
The weather was lovely the end of April and beginning of May. We are talking a couple 80 degree days. For the past two weeks it has been low 60s and rainy. This happens every.single.year. A few lovely days then it rains till after the fourth of July.
This year though the lovely weather was longer and hotter than usual. Shorts came out. I bought sandals. We had to WATER our garden (unheard of this time of year).
On the upside I am not having to water my garden again. The warmish days with loads of rain are making the garden explode. It is super cool to watch. This weekend there was even just enough sun to rippen a few of our strawberries.
OUR strawberries. We planted a whole raised bed this year with 30 plants. Little is slowly learning how to know which ones are ripe and which ones aren’t. He makes a beeline for the bed every time we head outside.
One thing I truly love about living in Oregon are our strawberries. Strawberries start showing up in the grocery stores around here in February. They are red alright but tasteless and wood and most likely from California. Local strawberries are just starting to come on and I swear they are made of candy. The berries are so soft they melt in your mouth and have such an intense flavor. I dare you to find a better strawberry than the ones we get around here.
Every year I go to a local u-pick farm and load up on berries. Once home my sister and I turn those delicious berries in to the most incredible jam. There is something special about opening a jar of jam in January and having it taste almost exactly like summer.
Last year I think we canned over 20 jars of strawberry jam. We are planning on going picking on Sunday and there are still a few jars in my fridge. While trying to come up with a treat to make yesterday I was perusing strawberry recipes. I wanted to use fresh berries but stumbled on this one that uses jam instead. I certainly have jam to use up…
So if you are like me and have jam in your pantry to use up before canning more this year then here is a great recipe for you! Any flavor of jam here would do beautifully too. Or you could make a compote with fresh berries and use that. Either way yum yum.
I can’t wait for the rest of the summer fruit and veggies!
One year ago today: Sweet potato, zucchini, sausage yumminess
Strawberry Blondies (makes 1 8×8 pan)
Adapted from Food Network
4 tablespoons unsalted butter, plus more for the pan
1 cup packed light brown sugar
1 1/2 teaspoons vanilla extract
1 large egg, lightly beaten
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons (or more) strawberry jam
Preheat the oven to 350 degrees F. Butter an 8-inch-square baking pan then line with parchment. Put 4 tablespoons butter and the brown sugar in a large microwave-safe bowl. Microwave until the butter is melted, about 1 minute. Stir in the vanilla. Let cool slightly, then stir in the egg.
Whisk the flour, salt and baking powder in a small bowl. Stir into the butter mixture. Spread the batter in the pan. Drop dollops of jam on top and swirl with a knife. Bake until set, 20 to 25 minutes. Wait to slice till completely cool.