The heat has hit, it has been over 95° F for the last few days. People and cats are not so happy, the heat loving plants couldn’t be happier.
The lavender has starting to bloom, turning the front walk into a little forest of purple. It won’t be long before I can make lavender sugar and lavender ice cream! The lemons are growing a little bigger each day. I can’t wait to make lemonade and lemon sun dried tomato chicken. I harvested my first peas last night and have been making fresh salad with my lettuce for a while now. There is something wonderful about fresh picked lettuce, it seems vibrant and full on sunshine, not at all like the sad
tuff bits and pieces you sometimes find in the market. The first tomatoes are starting to form. It is exciting to see how big the little seedlings have grown.
By fare the most exciting thing at the moment is the raspberries. They are slowly staring to ripen, each one like a little jewel. This is one of my favorite ways to eat them either for a little afternoon snack or for a light end to a summer meal.
Crustini with Mascarpone, Raspberries and Drizzled Honey
(Serves 4 to 6)
- 12 1/2- inch slices of French bread
- 1/4 cup mascarpone cheese at room temperature
- 2 cups fresh raspberries
- 1/4 cup fragrant honey, such as orange blossom or lavender
- Preheat oven to 350° F. place the bread slices on a baking sheet and toast for 12 to 15 minutes, or until golden brown.
- Arrange the toasts on a platter and spread with about 1 teaspoon of mascarpone on each one. Arrange a few berries on top of each and drizzle lightly with honey. Serve immediately.
