KidNote…summer berry popsicles…in fall…

So here is my story. I am a hoarder of all things. I get emotionally attached to random objects that arrive in my life and circumstance. I have papers written in high school, my sister’s art work from when she was two (framed I might add), old report cards, photos, letters, notes, and recipes…oh the recipes. I get this way with food too. I try to make the food stretch across the seasons. Continually attempting to preserve the ephemeral.
Summer has come and gone…kind of. Tomatoes are still producing, berries are abundant, and it is still warm beach weather here…for now. Apparently old habits die hard as I began hording my berries from our farm box months ago, freezing them in perfectly airtight single serving portions. Usually, I wait to bring them out on a frosty day to make a raspberry clafoutis or mixed berry pie in the middle of winter. However, I am encountering no problems…so far…finding beautiful, local, organic berries. I write with such hesitation, because although a born and raised Californian, I have lived with intense seasons for the past 10 years. I am still adjusting to the differences in how the food responds to the weather…and frankly loving beach days in October.


I decided I could be a little less paranoid about using up all my berries and made these popsicles that were nourishing and thoroughly enjoyed. These are made with summer sunned berries, ricotta cheese, and coconut oil. For younger kiddos that have not had dairy incorporated into their diet you can always use other frozen milks (breast milk, soy milk) or pureed silken tofu. They are great for those little teethers too!

Summer berry popsicles…in fall…

1 basket of raspberries
1 basket of blackberries
1 container of whole milk ricotta cheese (for those developing brains!)
2-4 tbs coconut oil
popsicle holders

Heat berries separately over the stove and mash gently. Set aside. Heat up coconut oil to a liquid and let cool for 3-5 minutes. Place ricotta cheese into a small bowl and add coconut oil. Add coconut oil to taste. Then layer berries and cheese in alternating layers in a popsicle holder. Freeze overnight. Serve on a hot…fall day…at the beach.
 *If you use a less viscous milk, the layers will not be evident.

Eat together, toast to each other, and share!

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