It’s summertime and berry season! Tom and I have been waiting for this all year. Every month over the summer different delectable berries make their seasonal debuts at the local berry farms. June is strawberry month. July brings raspberries, marionberries and blackberries. August is all about blueberries.
Spooner Berry Farms are our all-time faves. They’re located in Olympia, Washington and are very passionate about delivering only the freshest picked berries daily. The farms have been family-owned for forty years. The Spooner crew picks seven days a week. Berries move from field to berry barn in hours and are sold the day they are picked. These are by far the best berries we’ve ever had. Everyone we know rushes out to the berry stands as soon as they pop up around town. Then we bake, blend and make jam, but mostly we eat them fresh in berry bowls to showcase their incredible sweetness.
Berry Bowl Recipe – serves 2
2 cups fresh berries
2 cups plain yogurt or goat kefir
1/2 cup chia pudding (recipe below)
Dried rose petals or granola (optional)
Raw honey drizzle (optional)
Blend half of the berries with yogurt or kefir. Stir in chia pudding and top with remainder of the berries and dried rose petals or granola. Drizzle with raw honey and serve.
Chia Pudding Recipe – serves 2
3 Tbsp chia seeds
1 cup soy, hemp or coconut milk
1 Tbsp real maple syrup
1/4 cup rose water (optional)
Whisk together chia seeds, soy milk and syrup. Cover and refrigerate overnight. Stir with a fork. Store refrigerated for up to a week.