Spring Gardening and Strawberry Oatmeal

    We've had a couple of sunny days, and have been able to get out into the garden.  I've planted some perennials that have been kicking around since fall.  I randomly pulled weeds here and there, and cut back a lot of last year's winter killed growth.  I love to see the new leaves bunching up at the base of the shasta daisies, asters, hollyhocks and lupines.  The plum tree is blooming, the raspberries are showing green buds.  The kiddo and I seeded lettuce, tomatoes - campari and cherries, four kinds of kale, cabbage, cauliflower, broccoli, romanesco, purple kolrabi (Or cold-rabi and the kiddo says), ground cherries and collards, and set them up under lights on the heat pads, in the greenhouse.  Soon we'll be able to direct sow some things out in the garden, I've been watching for the sign, the blooming forsythia, so I can seed the peas, beets, carrots, parsnips, radishes, spinach, lettuce, corn salad, and bok choi.  There still is some clean up left, I need to finish the new garden plots, trim the pear tree, clean up the strawberry plants, build a fence so the Booger can't get in and eat the bounty like she did last summer. 

     My kiddo cannot get enough of strawberries.  I unearthed another 1 lb bag of frozen strawberries from last year's garden in the deep freeze and set to work the other morning.  The extracts really take it to another level and make it special.  The strawberries turn the oatmeal a lovely pink color.  The Kiddo had seconds.

Took the photo before I added the yogurt. 

Strawberry Oatmeal
3c water
1 lb frozen strawberries (or could use fresh in season)
1 1/2 c old fashioned oats
1/2 tsp vanilla extract
1/2 tsp orange extract
2 T honey or to taste
3 T ground flax seed
Walnuts and plain yogurt for topping

Bring the water and strawberries to a boil in a saucepan.  Reduce the heat and simmer until the strawberries are cooked and tender.  Stir in the oats, simmer another 5 minutes, until oats are cooked and starting to become thicker.  Stir in extracts, honey and ground flax seed.  Serve topped with walnuts and yogurt.  Yum! Serves 4 or more.

Valentine's Breakfast with Kiddo

     I love to do unexpected things for special occasions.  This morning for Valentine's Day I made a special breakfast for the Kiddo, something we eat all the time, but with a Special Valentine's day flair.  I'm talking about heart shaped pancakes with strawberries.  The Kiddo was so excited!  "I love pancakes!  I love strawberries!  They are my favorite!"  It was all the better for the Bob's Red Mill 10 grain pancake mix, homemade cultured buttermilk, homemade vanilla extract (thanks Alana! I learned from her book The Homemade Pantry), backyard eggs and frozen strawberries picked last June in the garden.  There was enough for breakfast and leftovers for another day.  I find the orange extract in the pancakes really complements the strawberries.

Heart Shaped Pancakes with Strawberries
1 cup Bob's Red Mill 10 grain pancake mix
1 tbsp olive oil
1 egg
1 cup (or so) cultured buttermilk, or milk, or water
1/4 tsp vanilla extract
1/4 tsp orange extract
Topping - 1 cup frozen strawberries, defrosted, mixed with 2 tbsp evaporated cane sugar, left to macerate for about 10 min.
Butter
Grade B maple Syrup

Heat non-stick griddle (see Note).  Mix all pancake ingredients, except topping and maple syrup.  Let sit 5 minutes to hydrate whole grain flour.  Add buttermilk/milk if necessary to achieve pouring consistancy.  Transfer batter to a measuring cup with a pour spout.  Carefully pour two small circles of batter close together so they touch as they spread out, then add the point in the center.  I was able to fit eight 3x3 hearts on my griddle at at time.  Cook until edges are dry and small bubbles are popping in the center, some leaving holes and golden brown on underside. Flip.  Cook until golden brown and done, should spring back in center when lightly touched with finger. Serve with butter, strawberries and accumulated juice and grade B maple syrup.  Serves 3-4, about 16 small pancakes.

Note: The only non-stick/teflon item I have in my kitchen is an electric griddle for making pancakes or masses of french toast or grilled cheese sandwiches.  I find that I have difficulty making pancakes on cast iron, and that I need to add too much butter to keep them from sticking, and it creates a different type of pancake texture than I desire.