I love this time of year. We’re fortunate here in Oregon with an astounding variety of fresh, local produce. I don’t mind eating frozen veggies through the winter, and I’m grateful for the apples and berries I’ve put up or frozen to give me a hint of warm-weather wonderfulness in the darkest parts of the year. However, when everything is truly fresh and at their highest quality, I revel in it. Here are some recipes that will help you enjoy the flavors of the season.
If you’re fortunate enough to have access to fresh berries, process some of them with wine and clear-jel to make an amazing pie filling or berry compote for the side of desserts, pancakes or waffles.
And here’s some hearty buckwheat pancakes or rich, company-worthy yeast-raised waffles to enjoy them on, when you’re ready.
If you’re looking for a fresh lunch idea, as soon as the tomatoes are ready, give one of these tasty salads a try.
And if you’re looking for some BBQ chicken to put on the side of these and balance your meal, here are two of my favorite recipes that are especially wonderful when grilled.
Progressive Strength 